Zucchini Feta Cake 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 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

GREEK ZUCCHINI CAKES



Greek Zucchini Cakes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 24 cakes

Number Of Ingredients 12

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil

Steps:

  • Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
  • Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

SAUTEED ZUCCHINI WITH FETA



Sauteed Zucchini with Feta image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled feta

Steps:

  • In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

ZUCCHINI PANCAKES



Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories     dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  • In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
  • Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
  • For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

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.

ZUCCHINI PATTIES WITH FETA



Zucchini Patties with Feta image

Provided by Engin Akin

Categories     Cheese     Dairy     Egg     Herb     Onion     Vegetable     Appetizer     Fry     Cocktail Party     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18 patties

Number Of Ingredients 12

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt

Steps:

  • Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  • Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

CRUSTLESS ZUCCHINI AND FETA PIE



Crustless Zucchini and Feta Pie image

Here's an amazing vegetable-based pie without a crust. Easy to prep, yummy, and filling to eat.

Provided by D Kitchen

Time 2h

Yield 6

Number Of Ingredients 12

4 medium zucchini
¾ teaspoon salt, divided
2 large eggs
1 cup plain nonfat Greek yogurt
⅓ cup extra-virgin olive oil
1 cup self-rising flour
1 teaspoon extra-virgin olive oil
4 tablespoons bread crumbs, divided
1 medium red bell pepper, chopped
½ medium onion, chopped
½ teaspoon ground black pepper
7 ounces crumbled feta cheese

Steps:

  • Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.
  • Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.
  • Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
  • Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.
  • Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 28.2 g, Cholesterol 91.4 mg, Fat 22.7 g, Fiber 2.8 g, Protein 14.6 g, SaturatedFat 7.5 g, Sodium 1008.4 mg, Sugar 6.8 g

FETA ZUCCHINI PANCAKES



Feta Zucchini Pancakes image

Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

4 eggs, separated
4 cups shredded zucchini
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped green onions
1/2 cup all-purpose flour
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons vegetable oil, divided

Steps:

  • In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. , In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.

Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 228mg cholesterol, Sodium 638mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

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