Greek Zucchini & Feta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tablespoons olive oil, divided5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)2 large onions, chopped (about 4 cups)1 teaspoon dried oregano, divided1/2 teaspoon salt1/4 teaspoon pepper6 Eggland's Best eggs (large)2 teaspoons baking powder1 cup (8 ounces) reduced-fat plain yogurt1 cup all-purpose flour2 packages (8 ounces each) feta cheese, cubed1/4 cup minced fresh parsley1 teaspoon paprika
Preheat oven to 350℉.
In a Dutch oven, heat 1 tablespoon oil over medium-high heat.
Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan.
Repeat with remaining vegetables and stir in salt and pepper. Cool slightly.
In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended.
Stir in cheese, parsley and zucchini mixture.
Transfer to a greased 13x9-in. baking dish and sprinkle with paprika.
Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes to set before cutting.
Serving Size: 12 servings
In a Dutch oven, heat 1 tablespoon oil over medium-high heat.
Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan.
Repeat with remaining vegetables and stir in salt and pepper. Cool slightly.
In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended.
Stir in cheese, parsley and zucchini mixture.
Transfer to a greased 13x9-in. baking dish and sprinkle with paprika.
Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes to set before cutting.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 7.6 g
- Cholesterol: 105.6 mg
- Sodium: 439.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.0 g
- Protein: 8.6 g
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