GREEK ZUCCHINI AND FETA BAKE

(“Taste of Home” online)

2 tablespoons olive oil, divided

5 medium zucchini, cut into 1/2-inch 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 eight-ounce packages feta cheese, cubed

1/4 cup minced fresh parsley

1 teaspoon paprika

Preheat oven to 350 degrees.

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 13 x 9-inch baking dish. Sprinkle with paprika.

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

Editor’s Note: If desired, thinly slice 1 medium zucchini and toss with 2 teaspoons olive oil; arrange over casserole before sprinkling with paprika. Bake as directed.

CHOCOLATE ZUCCHINI CAKE

(Kate Jerome)

1/2 cup butter

1 3/4 cup sugar

2 1/2 cups flour

4 tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 eggs

1/2 cup sour milk (1 tablespoon vinegar in milk)

1/2 cup oil

2 cups grated zucchini, squeezed dry

1/2 cup chocolate chips

Preheat oven to 325. Grease a 9 x 13 pan. Combine all ingredients and pour into pan. Top with chocolate chips. Bake 40-50 minutes.

MATCHSTICK ZUCCHINI WITH DILL-YOGURT DIPPING SAUCE

(Heather Poyner)

3 medium zucchini

1 5-ounce container plain Greek style yogurt

1/2 teaspoon dried dill

1 large garlic clove, smashed and chopped

2 tablespoons finely chopped onion

dash olive oil

pinch of salt

Scrub and trim stem end from zucchini. Slice lengthwise into slivers or sticks.

Combine yogurt and seasonings. Enjoy with raw zucchini or chips. See the recipe on D2.

ZUCCHINI CHIPS

(Heather Poyner)

Zucchini (as many as desired)

Olive oil

salt

Cut the zucchini into 1/8 slices using a mandoline slicer or knife. Place on paper towels, lightly salt and cover with paper towels. Weigh down with heavy cutting board or plates and let rest for 10 or 15 minutes.

Rinse zucchini and pat dry.

Lightly oil a large baking sheet and place slices on pan. Dab tops with olive oil and bake at 225 degrees for 40 minutes, flipping half-way through and making sure they do not brown too much.

Remove from oven and sprinkle with fine sea salt or pink Himalayan salt. Serve plain or with yogurt dill dipping sauce (above).

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