Zucchini Feta Flapjacks Recipes
ZUCCHINI FETA FLAPJACKS
I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly. When I make these again I will likely add something (more salt? some garlic? a flavored feta? who knows!) but they are really fine as written. We enjoyed them dipped in honey mustard.
Provided by smellyvegetarian
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze zucchini firmly to remove excess liquid. I like to wrap it in a towel or paper towel for this task.Transfer to a bowl.
- Mix in remaining ingredients.
- Heat a wide frying pan over medium-high heat. Coat with cooking spray.
- Add 2 tablespoons zucchini mixture for each pancake and flatten slightly with spoon.
- Cook about 3 minutes on each side, or until golden.
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.
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.
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