Greek Zucchini & Feta Bake

Total Time Prep: 40 min. Bake: 30 min. + standing
Yield 12 servings
Test Kitchen Approved
Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas

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 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

Directions

  1. 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. 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.

Nutrition Facts

1 piece: 231 calories, 13g fat (7g saturated fat), 128mg cholesterol, 583mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 12g protein.

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas
Recipe Creator

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