Feta Parmesan Zucchini Bake Recipe 465

BAKED ZUCCHINI WITH FETA AND PARMESAN

Steps:

• Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
• Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
• Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
• Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

FETA & PARMESAN ZUCCHINI BAKE RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray. 2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat. 3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. 4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

ZUCCHINI BAKE WITH FETA AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish.
• Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
• Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
• Repeat until all the vegetables are used.
• Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
• Bake for 35 to 45 minutes.

GREEK ZUCCHINI & FETA BAKE

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.

PARMESAN BAKED ZUCCHINI

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
• Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

ZUCCHINI-FETA CASSEROLE

Steps:

• Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
• Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
• Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
• Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
• Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 45 minutes.

ZUCCHINI-PARMESAN BAKE

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients., Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

ZUCCHINI CORN PARMESAN BAKE RECIPE

Steps:

• Heat your oven to 350°F.
• In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender.
• Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally.
• Remove from heat and add corn, cheeses, and salt and pepper.
• Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
• Remove and serve.

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE

Steps:

• Preheat oven to 400.
• Cook pasta in boiling water for 5 minutes, omitting salt and fat; drain.
• Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
• Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well.
• Spoon pasta mixture into an 11x7" baking dish coated with cooking spray. Sprinkle evenly with mozzarella.
• Bake at 400 for 20 minutes, or until bubbly and lightly browned.