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.
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 13×9-in.
baking dish and sprinkle with paprika.Bake, uncovered, 30-35 minutes or until golden brown.
Let stand 10 minutes to set before cutting..
Fat: 1.0289865306 grams
Carbs: 14.9509310865 grams
Protein: 3.02270013007 grams
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