GREEK ZUCCHINI & FETA BAKE

Greek Zucchini & Feta Bake image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

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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

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.