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reader recipe poll: zucchini feta casserole

Zucchini Feta Casserole

  • 1c. barley
  • 3 1/3c. water
  • 2-3T. olive oil
  • 1 large zucchini, chopped (about 3-4c.)
  • 1 large onion, diced (about 1 1/2c.)
  • 3 cloves garlic, minced
  • 1T. soy sauce
  • 1t. cumin
  • 1/2t. salt
  • 1T. italian seasoning
  • 3 eggs, whisked
  • 1c. feta

Combine the barley and water in a large saucepan.  Cover.  Bring to a boil.  Reduce heat and simmer 40-50 minutes, until water is all absorbed.  Meanwhile, in a large skillet, saute the zucchini, onion, seasonings, soy sauce, and salt in the oil, until zucchini is tender and onion translucent.  When barley is finished, mix in the eggs and feta.  Combine well.  Add the barley mixture to the veggie mixture.  Mix well.  Pour in a greased 9×13 casserole dish.  Bake, covered, at 350 for 45 minutes.  Remove the cover and bake an additional 15 minutes.

At first, I thought this was just average, but the more I ate it, the more I really liked it.  It’s pretty simple tasting, but very good!  They taste similar to zucchini parmesan squares, but a little bit of a variation (I love the chew of the barley in these!).  I can see this as a breakfast casserole, too!  I think we’ll have it again!

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