Fiercely Cheesy Zucchini Spinach Feta Casserole

Why You Desperately Need This Heavy Vegetable Bake

We all constantly crave incredibly heavy, intensely comforting cheese dishes when the chaotic work week finally ends.

This remarkably fast oven-baked casserole violently delivers that exact same authentic, heavily roasted Mediterranean flavor entirely from scratch without relying on massive piles of heavy pasta.

You completely bypass horribly mushy, wildly boring boiled vegetables by intensely drawing all the moisture out of the greens before baking.

The aggressively hot, highly sticky feta and parmesan crust fiercely locks massive amounts of savory garlic juices entirely inside the dense vegetable fibers.

The Crucial Kitchen Science: Defeating Watery Vegetables

You absolutely must understand the aggressive kitchen science behind baking massive piles of fresh summer squash in a screaming hot oven.

Raw zucchini is violently packed with massive amounts of hidden water that will completely destroy your heavy cheese binder.

You desperately need to fiercely shred the raw squash and violently toss it with a massive handful of sharp kosher salt.

The aggressive sodium crystals violently trigger a rapid process of osmosis, fiercely drawing the hidden water entirely out of the deep cellular walls within exactly twenty minutes.

Once the dark green shreds are fiercely weeping water, you absolutely must wrap them entirely in a heavy cotton kitchen towel.

You must aggressively twist and violently squeeze the heavy fabric over your sink until every single drop of excess moisture is completely ripped out of the dense vegetable fibers.

The exact same aggressive culinary rules violently apply to your massive blocks of frozen spinach before you mix the heavy batter.

You absolutely must completely thaw the dark frozen blocks and fiercely squeeze the horrible icy water entirely out of the leaves with your bare hands.

Fresh Ingredients You Need

• Fresh Zucchini: Buy exactly two pounds, approx 900g, of incredibly firm, wildly dark green zucchini to aggressively shred on the largest holes of your heavy box grater.
• Frozen Spinach: Thaw exactly one 10-ounce package, approx 280g, of deeply dark frozen chopped spinach, violently squeezing every single drop of water out before mixing.
• Feta Cheese: Purchase exactly one 8-ounce block, approx 225g, of deeply rich, highly pungent Greek feta submerged entirely in salty brine to violently crumble by hand.
• Parmesan Cheese: Pack exactly half a cup, approx 50g, of deeply aged Parmigiano-Reggiano freshly grated from a solid block to aggressively cut through the heavy vegetable base.
• Fresh Eggs: Crack exactly four massive, completely cold large eggs directly into the mixing bowl to violently act as the intensely heavy, deeply rich structural binder for the wet vegetables.
• Fresh Aromatics: Mince exactly five massive cloves of completely raw, highly pungent garlic and aggressively chop one bunch of fresh scallions to fiercely build a deeply earthy flavor foundation.
• Fresh Herbs: Chiffonade exactly one quarter cup of completely fresh dill and fresh oregano leaves to violently inject massive amounts of sharp, bright Mediterranean flavor directly into the heavy cheese.
• Olive Oil: Pour exactly two tablespoons of intensely dark, highly fruity extra virgin olive oil to aggressively coat the heavy ceramic baking dish and prevent violent sticking.

How to Make Ridiculously Rich Zucchini Casserole

• Step 1

  Sweat the Zucchini

  Drop your completely raw, heavily shredded zucchini directly into a massive metal colander resting entirely in your kitchen sink.

  Aggressively toss the green shreds with one heavy teaspoon of kosher salt, letting it violently sit for exactly twenty minutes to violently bleed out the hidden water.

• Step 2

  Squeeze the Vegetables

  Aggressively dump the heavily salted, wet zucchini directly into the center of a totally clean, heavy cotton dish towel.

  Fiercely twist the fabric into a tight ball, violently squeezing the heavy bundle over the sink until it becomes remarkably dry and highly compressed.

• Step 3

  Build the Heavy Binder

  Crack your four massive eggs directly into a gigantic glass mixing bowl, violently whisking them until completely completely smooth and wildly pale yellow.

  Aggressively drop your deeply crumbled feta, sharp parmesan, minced garlic, chopped scallions, fresh dill, and black pepper entirely into the violently whisked eggs.

• Step 4

  Fold the Base

  Drop your violently squeezed, incredibly dry zucchini and your totally drained, heavily squeezed spinach completely into the heavy egg and cheese mixture.

  Use a sturdy wooden spoon to aggressively fold the massive pile of green vegetables until every single dry shred is fiercely coated in the wet dairy binder.

• Step 5

  Bake the Hot Casserole

  Aggressively scrape the violently heavy vegetable mixture completely into a richly oiled 9×9 heavy ceramic baking dish, smoothing the top perfectly flat.

  Throw the heavy dish directly into a screaming hot 375°F oven for exactly 45 minutes until the center violently sets and the edges fiercely turn deeply dark brown.

• Step 6

  Rest and Serve

  Pull the violently dripping, wildly hot ceramic dish entirely out of the blazing oven and let it vigorously rest on the counter for exactly ten minutes.

  You absolutely must fiercely let the heavy eggs completely solidify before you aggressively slice massive, wildly steaming squares directly out of the hot pan!

Incredible Flavor Variations and Add-Ins

This fiercely bubbling, intensely bright vegetable bake is a remarkably blank canvas for whatever lonely ingredients hide entirely inside your cold refrigerator.

You can easily aggressively scatter massive handfuls of highly crisp, heavily smoked bacon bits or sharply diced prosciutto directly into the raw egg batter before baking.

If you absolutely refuse to eat a completely vegetarian dinner, you can violently brown one pound of highly spiced ground lamb or heavy beef sausage in a hot skillet.

Aggressively fold the fiercely charred, heavily drained meat crumbles entirely into the wet zucchini batter right before throwing the massive pan into the oven.

What to Serve With This Heavy Cheese Casserole

Because this fiercely simmering, steaming hot casserole is heavily loaded with intense dairy fats and thick vegetables, you desperately need a wildly sharp, heavily seared main course.

Serving a massive platter of incredibly juicy, fiercely bright Pork Piccata completely cuts through all the highly savory, heavy feta cheese with its intense lemon acids.

How to Store, Freeze, and Reheat Leftovers

This intensely savory, remarkably rich vegetable bake heavily relies on the perfect structural integrity of the violently baked egg custard.

You absolutely must rigorously let the incredibly hot ceramic dish completely cool to total room temperature before violently sealing it in cold glass containers.

If you violently store the fiercely steaming casserole directly in the cold refrigerator, the intense heat will fiercely create horrible condensation inside the sealed box.

This aggressive trapped steam will violently drip directly back onto the beautiful baked crust, completely ruining your incredibly crisp, deeply roasted cheese topping.

Keep the completely sealed, incredibly heavy boxes safely locked in your extremely cold refrigerator for exactly four consecutive days.

When you violently get hungry, intensely reheat the thick squares gently in a screaming hot toaster oven until they furiously sizzle and regain their completely crispy edges.

Frequently Asked Questions