Zucchini Feta Bake Recipes

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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

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.

ZUCCHINI-FETA CASSEROLE



Zucchini-Feta Casserole image

My local gourmet grocery store use to sell single servings of this, but they quit selling it. I was addicted to it, so one of the employees emailed me the recipe so I could do it myself. A great vegetarian dish or side dish.

Provided by MBauer

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h25m

Yield 8

Number Of Ingredients 19

¾ cup bulgur
¾ cup boiling water
2 ½ tablespoons vegetable oil
2 cups sliced onions
4 cloves garlic, minced
6 cups thickly sliced zucchini
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon ground black pepper
2 eggs
1 cup grated feta cheese
1 cup cottage cheese
½ cup chopped fresh parsley
2 tablespoons tomato paste
1 tablespoon tamari
1 cup grated Cheddar cheese
2 medium tomatoes, thinly sliced
1 ½ tablespoons sesame seeds

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.

Nutrition Facts : Calories 285 calories, Carbohydrate 20.6 g, Cholesterol 82.2 mg, Fat 16.8 g, Fiber 4.8 g, Protein 15.4 g, SaturatedFat 7.9 g, Sodium 574.8 mg, Sugar 5.2 g

ZUCCHINI-FETA BAKE



Zucchini-Feta Bake image

For a recipe request for bulgar recipes. This looks amazing, and I can't wait to try it. Originally from "Taste Without Waist; The Service League of Hickory NC, Inc.", posted by Kim Reese.

Provided by basia1

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

3/4 cup bulgur
1 cup boiling water
1 teaspoon olive oil
2 cups chopped onions
2 tablespoons minced garlic
4 cups thinly sliced zucchini
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1/4 teaspoon pepper
1/2 cup Egg Beaters egg substitute
1 cup reduced-fat feta cheese, crumbled
1 cup fat-free cottage cheese
3/4 cup chopped fresh parsley
1/4 cup tomato paste
1 tablespoon soy sauce
1 cup low-fat cheddar cheese
1 medium peeled thin sliced tomatoes
2 tablespoons sesame seeds (optional)

Steps:

  • Pour boiling water over bulgur and set aside until soft and chewy.
  • Saute onions and garlic in olive oil until onions are translucent.
  • Add zucchini, herbs and pepper.
  • Stir until zucchini is tender.
  • Mix egg beaters, feta and cottage cheese.
  • Add parsley, tomato paste and soy sauce to bulgar and mix.
  • Spray a 10x5 inch casserole with non-stick spray.
  • Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
  • Top with tomato slices and cheddar cheese.
  • Srinkle with sesame seeds if using.
  • Bake covered at 350F for 45 minutes.
  • Uncover last 15 minutes.
  • Let sit 10 minutes before serving.

Nutrition Facts : Calories 177, Fat 2.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 391.6, Carbohydrate 26.8, Fiber 6, Sugar 6.3, Protein 13.8

ZUCCHINI BAKE WITH FETA AND TOMATOES



Zucchini Bake With Feta and Tomatoes image

Make and share this Zucchini Bake With Feta and Tomatoes recipe from Food.com.

Provided by PetsRus

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

5 large tomatoes, seeded and chopped
2 garlic cloves, crushed
1/2 cup olive oil
1/2 cup chopped green onion
1 teaspoon sugar
3/4 teaspoon dried mint
3/4 teaspoon dried oregano
6 cups sliced zucchini
2 medium onions, cut into thin rings
4 -6 ounces crumbled feta cheese
1/2 cup dried breadcrumbs
1 tablespoon butter

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.

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



Feta & Parmesan Zucchini Bake Recipe - (4.6/5) image

Provided by Johanna

Number Of Ingredients 10

6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper

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.

ZUCCHINI-FETA ROLLS



Zucchini-Feta Rolls image

These vegetarian antipasti rolls with zucchini and feta are ideal for a party because you can make them a couple of days before.

Provided by elisabeth

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time P1DT40m

Yield 6

Number Of Ingredients 6

olive oil, divided
5 zucchinis, thinly sliced lengthwise
1 (4 ounce) package crumbled feta cheese
3 cloves garlic, minced
2 tablespoons dried Italian herbs
4 tablespoons balsamic vinegar

Steps:

  • Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
  • Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
  • Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 7.1 g, Cholesterol 16.8 mg, Fat 13.4 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 223.2 mg, Sugar 4 g

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