I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
If you’re starting to find yourself overrun with zucchini from your or your neighbour’s, or your cousin’s garden, remember this recipe. It’s a great way to use up a few.
The flavours in this recipe can be swapped readily – both the herbs and the cheese are easily interchangeable. The sky’s the limit!
[Recipe] Mediterranean Zucchini Bake
4 cups grated zucchini
1 tsp dried oregano
1/2 cup feta
1/4 – 1/2 cup chopped sundried tomatoes
1/2 cup olive oil
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp pepper
Preheat the oven to 400F.
Grate the zucchini with a box grater.
Chop the sun-dried tomatoes.
Add both the zucchini and the sun-dried tomatoes to a large mixing bowl.
Add the eggs, onions, oregano, and olive oil to the mixing bowl and mix well.
Add the flour and baking powder to the mixture and mix, making sure to well incorporate the flour.
Finally, add the feta and mix.
Pour the mixture into a well-greased casserole dish.
Bake at 400F for 45 minutes.