Try this Greek Zucchini & Feta Bake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350°F.
2. In a Dutch oven, heat 1 tablespoon oil over medium-high heat.
3. 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.
4. Repeat with remaining vegetables and stir in salt and pepper. Cool slightly.
5. In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended.
6. Stir in cheese, parsley and zucchini mixture.
7. Transfer to a greased 13×9-in. baking dish and sprinkle with paprika.
8. Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes to set before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 77 | ||
Calories from Fat: 9 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 158.4mg | 5 % | |
Potassium 327.8mg | 9 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 12.9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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