This individual pork, zucchini, and feta bake is perfect for an easy weeknight meal.
The Deets
This recipe is ideal for those chilly days when the temperature starts to drop, and you’re craving something warm, hearty, and high in protein without spending too much time in the kitchen. This pork, zucchini, and feta bake is designed to be quick and easy to throw together and perfectly portioned for one or two servings, so you can enjoy a cozy meal without leftovers. I used a cocotte, which is just the right size for this type of bake, ensuring everything cooks evenly and stays warm.
This individual pork, zucchini, and feta bake offers a twist on classic lasagna with delicious layers of flavor. Instead of traditional pasta, each layer features a sage-seasoned ground pork, combined with creamy feta, tender slices of zucchini, and a generous layer of gooey, melted mozzarella on top. The result is a balanced blend of textures and rich, comforting flavors. Not a fan of pork? No problem! You can easily swap in ground chicken or turkey for an equally satisfying dish. If you liked this easy meal check out some more mini recipe ideas here! Make sure to leave a comment if you make this and let me know what you think.
Pork, feta & zucchini bakes
Equipment
- 2 Cocottes
Ingredients
- 3/4 lb Ground pork
- 2 Cloves garlic, minced
- 1 Chopped small white onion
- 5 Sage leaves, chopped
- Feta crumbles
- 1 Zucchini squash
- 1/2 cup Grated parmesan
- 2 Slices of mozzarella for each cocotte
Instructions
- Preheat oven to 375. Chop onion and mince garlic.
- Add olive oil to a medium skillet and add in onion and garlic. Cook until onion is translucent, about 5 min. Add in ground meat. Using a spatula or flat spoon, break up the meat and integrate it with the garlic and onions. Cook until meat is browned, but don’t overcook as the meat will be transferred and cook in the oven.
- Coat cocottes in oil or butter and add 2 layers of zucchini to the bottom. Add a layer of cooked meat mixtures, followed by a layer of feta crumbles. Repeat the layers until you reach the top. When the layers cook they shrink so you’ll want to push down the layers as you go to maximize the amount you get. Sprinkle more feta and a little grated parmesan on top and bake for 20-25 min with the top on.
- After 20 min, check and everything should be bubbling together and slightly browned. Switch oven to broil and slice mozzarella. Add to top of each cocotte and broil for about 5 min or until nicely golden brown. Enjoy!
