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Lunch

Greek Zucchini & Feta Bake

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake.

INGREADIENT

    • 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

Direction

    1. 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.
    2. 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.
    3. Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.