Fiercely Cheesy Zucchini Spinach Feta Casserole
This fiercely savory zucchini spinach feta casserole completely destroys your watery vegetable side dishes! Deeply squeezed zucchini and heavy spinach are aggressively baked in a violently rich, heavy egg and cheese custard until the top fiercely browns.
Ingredients
- 2 lbs completely firm wildly dark green fresh zucchini (approx. 900g)
- 1 package deeply dark frozen chopped spinach Approx. 10 oz / 280g, totally thawed
- 1 block full-fat Greek feta cheese in brine Approx. 8 oz / 225g, deeply rich
- 1/2 cup 50g deeply aged Parmigiano-Reggiano, freshly grated
- 4 eggs Massive, completely cold large eggs
- 5 massive cloves completely raw, highly pungent garlic finely minced
- 1 bunch completely fresh scallions aggressively chopped
- 1/4 cup completely fresh dill heavily chopped
- 1/4 cup completely fresh oregano leaves roughly chopped
- 2 tablespoons intensely dark extra virgin olive oil
- 1 heavy teaspoon coarse kosher salt for violently sweating the zucchini
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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 the heavy kosher salt, letting it violently sit for exactly 20 minutes to aggressively bleed out the hidden water.
- Squeeze the Vegetables: 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 every drop of water is aggressively ripped out.
- Drain the Spinach: Take your completely thawed, wildly wet frozen spinach and violently squeeze it with your bare hands over the sink until it becomes remarkably dry.
- Build the Heavy Binder: Crack your massive eggs directly into a gigantic glass mixing bowl, violently whisking them until completely smooth. Aggressively crumble your rich feta block directly into the bowl, then add the sharp parmesan, minced garlic, chopped scallions, fresh herbs, and black pepper.
- Fold the Base: Drop your violently squeezed, incredibly dry zucchini and your totally drained spinach completely into the heavy egg mixture. Use a sturdy wooden spoon to aggressively fold the massive pile of greens until every single dry shred is fiercely coated in the wet batter.
- Bake the Hot Casserole: Scrape the violently heavy vegetable mixture completely into a richly oiled 9x9 heavy ceramic baking dish, smoothing the top perfectly flat. Throw the heavy dish directly into a screaming hot 375°F (190°C) oven for exactly 45 minutes until the center violently sets and the edges fiercely turn deeply dark brown.
- 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 10 minutes before aggressively slicing and serving!
Notes
Zucchini Warning: You absolutely must avoid horribly skipping the violent squeezing process in step two. You desperately need to vigorously force the horrible liquid completely away; otherwise, the hungry eggs will violently turn your heavy casserole into a horrible, boiling soup.
Cheese Grating Warning: Do not violently try to use cheap, pre-crumbled feta from a dry plastic tub. You must rigorously crumble a solid block stored in heavy brine, or the intense heat will fiercely cause the anti-caking starches to violently ruin the texture.
Storage: Let the heavy ceramic dish completely cool to total room temperature. Store the leftover baked squares in tightly sealed glass boxes in the cold refrigerator for up to 4 consecutive days.
Reheating Warning: Reheat the thick squares gently in a screaming hot toaster oven or conventional oven. Violently blasting the delicate slices in the aggressive office microwave will completely boil the heavy eggs, fiercely causing the beautiful crust to turn horribly rubbery.