Greek Zucchini & Feta Bake

Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Greek Zucchini & Feta Bake calories by ingredient


This egg bake is low in calories and saturated fat, but has 7 grams of protein!
This egg bake is low in calories and saturated fat, but has 7 grams of protein!

Number of Servings: 12


    2 tablespoons olive oil, divided
    5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)
    2 large onions, chopped (about 4 cups)
    1 teaspoon dried oregano, divided
    1/2 teaspoon salt
    1/4 teaspoon pepper
    6 Eggland's Best eggs (large)
    2 teaspoons baking powder
    1 cup (8 ounces) reduced-fat plain yogurt
    1 cup all-purpose flour
    2 packages (8 ounces each) feta cheese, cubed
    1/4 cup minced fresh parsley
    1 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