[Recipe] Mediterranean Zucchini Bake

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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
3 eggs
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp pepper

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Preheat the oven to 400F.

Grate the zucchini with a box grater.

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Chop the sun-dried tomatoes.

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Add both the zucchini and the sun-dried tomatoes to a large mixing bowl.

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Add the eggs, onions, oregano, and olive oil to the mixing bowl and mix well.

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Add the flour and baking powder to the mixture and mix, making sure to well incorporate the flour.

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Finally, add the feta and mix.

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Pour the mixture into a well-greased casserole dish.

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Bake at 400F for 45 minutes.

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