Greek Zucchini & Feta Bake
Ready in 1 hour 20 minutes
Serves : 12
6 large Egg
2 tablespoons olive oil; divided
5 medium zucchini; cut into 1/2-inch cubes (about 6 cups)
2 large onions; chopped (about 4 cups)
1 teaspoon dried oregano; divided
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; cubed
1/4 cup fresh parsley; minced
1 teaspoon paprika
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.
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.