Layered Mediterranean Zucchini Casserole Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • ¾ cup long-grain rice
  • 1 ¼ cup water
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 1 garlic clove, minced
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 1 (15-ounce) can chickpeas
  • ¾ cup diced tomatoes
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (1-pound) zucchini, thinly sliced into rounds
  • 1 teaspoon Kosher salt
  • ¼ teaspoon red pepper flakes
  • ½ cup minced parsley, dill, and mint
  • ½ cup crumbled feta cheese
  • 2 tablespoons minced parsley
  • 1 lemon, cut into wedges
Directions
  1. Adjust the oven rack to the middle position and heat the oven to 350 F.
  2. Add the rice to a 7 x 11-inch baking dish.
  3. Bring the water to a boil, pour it over the rice, and cover the baking dish tightly with aluminum foil.
  4. Bake until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff with a fork.
  5. Stir in the salt, turmeric, garlic, zest of 1 lemon, and ½ tablespoon lemon juice.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Add the red onions and saute until translucent.
  8. Add the chickpeas and 3 tablespoons chickpea liquid, and simmer until softened, coarsely mashing about half of them.
  9. Stir in the tomatoes and salt.
  10. Spread the chickpea mixture over the rice.
  11. Wipe the skillet clean and heat the remaining olive oil over medium-high heat.
  12. Add the zucchini, salt, and red pepper flakes and saute for about 3 minutes.
  13. Stir in parsley, mint, and dill.
  14. Layer zucchini slices on top of the chickpea mixture, overlapping to create a shingle effect.
  15. Sprinkle feta on top of the zucchini and bake for 10 minutes until the feta is warmed through.
  16. Garnish with parsley and serve with lemon wedges.