GREEK ZUCCHINI & FETA BAKE
Steps:
- 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., 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., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
FETA & PARMESAN ZUCCHINI BAKE RECIPE - (4.6/5)
Provided by Johanna
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray. 2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat. 3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. 4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
ZUCCHINI-PARMESAN BAKE
When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. - Shannon Davis, Mason, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients., Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.
Nutrition Facts : Calories 314 calories, Fat 24g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 387mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
ZUCCHINI BAKE WITH FETA AND TOMATOES
Make and share this Zucchini Bake With Feta and Tomatoes recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking dish.
- Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
- Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
- Repeat until all the vegetables are used.
- Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
- Bake for 35 to 45 minutes.
ZUCCHINI-FETA BAKE
For a recipe request for bulgar recipes. This looks amazing, and I can't wait to try it. Originally from "Taste Without Waist; The Service League of Hickory NC, Inc.", posted by Kim Reese.
Provided by basia1
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pour boiling water over bulgur and set aside until soft and chewy.
- Saute onions and garlic in olive oil until onions are translucent.
- Add zucchini, herbs and pepper.
- Stir until zucchini is tender.
- Mix egg beaters, feta and cottage cheese.
- Add parsley, tomato paste and soy sauce to bulgar and mix.
- Spray a 10x5 inch casserole with non-stick spray.
- Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
- Top with tomato slices and cheddar cheese.
- Srinkle with sesame seeds if using.
- Bake covered at 350F for 45 minutes.
- Uncover last 15 minutes.
- Let sit 10 minutes before serving.
Nutrition Facts : Calories 177, Fat 2.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 391.6, Carbohydrate 26.8, Fiber 6, Sugar 6.3, Protein 13.8
ZUCCHINI CORN PARMESAN BAKE RECIPE
This Zucchini Parmesan Bake is so easy to make and tastes delicious! Even my picky eaters ate it!
Provided by Kristen Hills
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat your oven to 350°F.
- In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender.
- Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally.
- Remove from heat and add corn, cheeses, and salt and pepper.
- Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
- Remove and serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 103 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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- Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
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