Greek Zucchini & Feta Bake

Yields: 12 Servings

Greek Zucchini & Feta Bake

  • 6 large Eggland's Best® eggs
  • 2 tablespoons olive oil
  • 5 medium zucchini
  • 2 large onions
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons baking powder
  • 1 cup (8 oz) reduced-fat plain yogurt
  • 1 cup all-purpose flour
  • 2 packages (8 oz each) feta cheese
  • 1/4 cup fresh parsley
  • 1 teaspoon paprika
  1. Preheat oven to 350°F.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.
  2. Remove from pan.Repeat with remaining vegetables and stir in salt and pepper.
  3. 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 13×9-in.
  4. baking dish and sprinkle with paprika.Bake, uncovered, 30-35 minutes or until golden brown.
  5. Let stand 10 minutes to set before cutting..

Nutrition

  • Calories: 77
  • Fat: 1.0289865306 grams
  • Carbs: 14.9509310865 grams
  • Protein: 3.02270013007 grams