Pumpkin Feta Casserole Recipe

Name: Pumpkin Feta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup dry sherry, apple juice can be substituted; 1 cup onion, chopped; 3 garlic cloves, minced; 1 medium tomatoes, diced; 1 small zucchini, sliced; 2 cups fresh pumpkin, peeled and cubed; 1 egg; 2 egg whites, lightly beaten; ½ cup low-fat buttermilk; ½ cup nonfat plain yogurt; ¼ cup feta cheese, crumbled; ⅛ teaspoon cayenne pepper; ⅛ teaspoon ground coriander; ½ cup toasted breadcrumb

Servings: persons

¼ cup dry sherry, apple juice can be substituted
1 cup onion, chopped
3 garlic cloves, minced
1 medium tomatoes, diced
1 small zucchini, sliced
2 cups fresh pumpkin, peeled and cubed
1 egg
2 egg whites, lightly beaten
½ cup low-fat buttermilk
½ cup nonfat plain yogurt
¼ cup feta cheese, crumbled
⅛ teaspoon cayenne pepper
⅛ teaspoon ground coriander
½ cup toasted breadcrumb

1
Preheat oven to 375 degrees.
2
Lightly oil a 2-quart baking dish.
3
In a saute pan, heat sherry or apple juice over medium-high heat.
4
Add onion and saute, stirring until onion is soft, about 2 minutes.
5
Add garlic, tomato, zucchini and pumpkin.
6
Saute 2 more minutes and set aside.
7
In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt.
8
Add feta, spices, bread crumbs and sauted vegetables.
9
Mix well.
10
Spoon into loaf pan or casserole.
11
Bake 25 minutes or until firm.
12
Serve hot.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup dry sherry, apple juice can be substituted, 1 cup onion, chopped, 3 garlic cloves, minced, 1 medium tomatoes, diced, and more.

Yes, Pumpkin Feta Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Feta Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions