Greek Zucchini & Feta Bake Recipe

Name: Greek Zucchini & Feta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 large eggs; 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

Servings: persons

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 large eggs
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

1
Preheat oven to 350u00b0. 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. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly.
2
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. Sprinkle with paprika.
3
Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Greek Zucchini & Feta Bake 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.

Greek Zucchini & Feta Bake

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