Description
Discover how to make a delicious Greek Zucchini and Kefalotyri Cheese Bake. Learn the secrets to this savory dish that will elevate your home-cooked meals.
Ingredients
- 2 tablespoon (30 ml) s olive oil, divided
- 5 medium zucchini, cut into 1/2-in. cubes (about 6 cup (1440 ml) s)
- 2 large onions, chopped (about 4 cup (960 ml) s)
- 1 teaspoon (5 ml) dried oregano, divided
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) pepper
- 6 large eggs
- 2 teaspoon (10 ml) s baking powder
- 1 cup (240 ml) reduced-fat plain yogurt
- 1 cup (240 ml) all-purpose flour
- 2 packages (8 ounce (227 g) s each) feta cheese, cubed
- 1/4 cup (60 ml) minced fresh parsley
- 1 teaspoon (5 ml) paprika
Instructions
- Set your oven to 350°F. In a Dutch oven, warm up 1 tablespoon of olive oil on medium-high heat. Add half of the zucchini, half of the chopped onions, and 1/2 teaspoon of oregano; sauté for 8-10 minutes until the zucchini is crisp but tender. Take out of the pot. Repeat the process with the remaining zucchini and onions. Add the previously cooked vegetables back into the pot. Mix in salt and pepper, then allow to cool slightly.
- In a big mixing bowl, beat the eggs together with baking powder until smooth; gently incorporate yogurt and flour until just combined. Mix in the feta cheese, fresh parsley, and the zucchini-onion mixture. Pour the mixture into a greased 13×9-inch baking dish. Dust the top with paprika.
- Bake without covering for 30-35 minutes until the surface is golden and firm. Allow it to rest for 10 minutes before slicing.
Notes
- Ensure zucchini pieces are uniform for consistent cookingnAvoid overcrowding when sautéing to achieve slight caramelizationnAllow the dish to rest for 10 minutes before slicing for improved texture
