This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.

Zucchini & Feta Cheese Bake

Ingredients

• 3 zucchini, diced

  

• 1 cup frozen peas
• 3 celery stalks, chopped
• 7 oz. feta cheese
• 2 garlic cloves, crushed
• 1 cup yogurt (I used Greek yogurt, non fat)
• 2 eggs
• a handful of fresh parsley, chopped
• 1 TBSP olive oil
• salt

Method

1. Preheat oven to 390 degrees F.
2. Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
3. Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
4. Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
5. Bake in the oven for about 20 minutes.
6. Remove. Add the yogurt and eggs (mix these in advance).
7. Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).

• *=I don’t add salt.