Greek-Style Zucchini & Egg Casserole

Zucchini & Egg Casserole

Serves 6 -8

4 zucchinis, shredded or cut into ½ in pieces (about 6 cups)

2 large onions, chopped (about 4 cups)

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoon extra-virgin olive oil

8 scallions, sliced thin

3 garlic cloves, minced

6 large eggs,

1/3 cup whole milk

2 teaspoons baking powder

1 cup (8 ounces) reduced-fat plain yogurt

1 cup all-purpose flour

1 teaspoon paprika

6 oz feta cheese, crumbled (1-1 ½ cup)

½ cup minced fresh dill

1 tablespoon chopped fresh oregano

1. Heat oven to 375 degrees. Toss zucchini with 1 tsp salt & let drain in fine mesh strainer for 10 mins. Wrap zucchini in clean dish towel, squeeze out excess liquid & set aside.

2. Heat oil in skillet over medium heat. Add onions, scallions, oregano & garlic & cook until scallions are softened, about 2 mins. Stir in zucchini, cover & cook until zucchini has released its liquid. 4-6 mins. Uncover & cook till zucchini is dry, about 1 min. let cool. Stir in salt and pepper. Cool slightly. Remove from pan.

3. Beat eggs, milk & ½ tsp pepper together with fork in bowl until thoroughly combined & mixture is pure yellow; do not over beat. Stir in zucchini mixture, feta, dill & oregano until combined. Transfer mixture to greased 13 by 9-in baking dish. Sprinkle with paprika & bake & bake until eggs are just set & edges are beginning to brown, 30 to 35 mins. Serve at room temperature.

You can if you like arrange over casserole, thinly sliced zucchini tossed with 2 teaspoons olive oil; sprinkle with paprika. Bake as directed