Zucchini Recipes For Christmas

If you’re searching for an easy and flavorful dish to use up your zucchini, look no further than this garlic herb and feta cheese infused zucchini casserole. Bursting with oregano, thyme, basil, and garlic, this simple vegetable side dish bakes in 30 minutes and doesn’t require any pre-cooking.

Between all the zucchini bread, chocolate zucchini bread, zucchini muffins, and zucchini cookies, it’s only a matter of time before our zucchini begins begging us for savory herbs and cheese. LOL.

I figured you would appreciate a vegetable-packed side dish in between all the sweet options. My entire family loved this side dish, children included. Let me show you how it comes together.

Zucchini And Polenta Slice With Broccoli Pesto

Each ingredient has a specific job, so I don’t recommend leaving any out. However, feel free to substitute with my suggestions. Here’s a brief rundown so you understand the importance of each:

Zucchini is a very wet ingredient which is why it’s so lovely in baked goods… moisture! In main dishes and sides like this feta zucchini bake, however, all of this moisture can give you a very soggy dish. To combat this:

You also want to avoid over-baking, so follow the baking directions below. If baked too long, the zucchini becomes overly soft to the point of tasting mushy. You want to retain *some* texture.

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Bake, covered, for 25 minutes and then top with parmesan or more feta cheese. Return to the oven uncovered for 5 more minutes. Garnish with red pepper flakes and/or more herbs for serving.

Yes, you can freeze this zucchini casserole before or after baking. Assemble the entire dish, but instead of baking, cover it tightly and freeze for up to 3 months. Thaw at room temperature, then bake as directed. You can also freeze the baked and cooled casserole. Cover tightly and freeze for up to 3 months. Thaw at room temperature, then cover with aluminum foil and reheat in a 350°F (177°C) oven for 20 minutes.

Because of the breadcrumbs on top, this vegetable side dish is not gluten free. However, you can purchase gluten free breadcrumbs or make your own with gluten free bread.

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If you love this dish you’ll also love these zucchini fritters. And for even more inspiration, see this round up of 15+ summer dinner ideas and 20+ zucchini recipes!

Bursting with oregano, thyme, basil, and garlic, this simple vegetable side dish bakes in 30 minutes and doesn’t require any pre-cooking. To avoid a soggy dish, draining/blotting the zucchini in step 1 is crucial.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onSeason’s greetings my friends!  I’m going to say right from the get-go that making these zucchini rolls is a fiddly business. However, they look so Christmassy with the green and the red that I couldn’t resist.  They will be part of our appetiser plate for Christmas lunch.  Luckily for me, we are a very small group this year so it is definitely worth the pfaffing about in order to serve these delicious little morsels!

Broiled Zucchini Recipe

Zucchini are also in season here at the moment so this is also a seasonal treat! If you can’t get fresh Zucchini I’m sure you could make these with those char-grilled zucchini strips you can buy at the deli!

So, let’s get started.  First, finely slice (I used a mandoline) your zucchini.  Sprinkle with olive oil and salt and pepper and place on the griddle pan. You want to cook your zucchini until the griddle marks show but it is still soft enough to roll.

While that is happening you can also blacken your chilli.  I try to get them well and truly scorched all over.  We are going to be removing the outer skin anyway.  If you can’t tolerate the heat of chilli, get out of the kitchen…or use a red capsicum instead!

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Then, add a dollop of goat’s cheese, a strip of chilli and half a mint leaf onto your grilled zucchini strip and roll it up.  Tie it all up with a little chive.  Note, tying the chives is really fiddly so feel free to chop them and sprinkle over the top if you can’t be bothered with the faffing about!

These are very nice to eat just as they are but I particularly like them on a cracker to add some crunch!

The recipe I use for these is based on this recipe from Serious Eats.  I don’t use the arugula.  Instead,   I have my mint leaf sticking out the top to get some festive red and green.

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I hope you have a merry Christmas wherever and however you are celebrating.  If you are in Corona lockdown, look on the brightside – there is more Christmas goodness for you.  I’m not going to admit that I ate a whole plate of these by myself when I did a pre-Christmas trial run.  But, if you were so inclined, a plate of these make a very good dinner with a couple of rolls leftover for breakfast.

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