Description
A fluffy, golden Zucchini Feta Bake packed with layers of fresh shredded zucchini, crumbled feta, herbs, and eggs. Moist in the middle, crisp on the edges—this savory dish is perfect for breakfast, brunch, or a light dinner.
Ingredients
3 medium zucchini, grated and moisture squeezed
1 cup feta cheese, crumbled (plus extra for topping)
4 large eggs
1/2 cup Greek yogurt (plain, whole milk)
1/4 cup chopped fresh dill or parsley
1 teaspoon baking powder
1/3 cup all-purpose flour (or almond flour for GF)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 inch baking dish.
2. In a bowl, whisk eggs until smooth. Add Greek yogurt and mix well.
3. Stir in grated zucchini, crumbled feta, herbs, baking powder, flour, salt, pepper, and optional garlic powder.
4. Pour batter into prepared dish and smooth the top. Dot with extra feta.
5. Bake for 35–40 minutes, or until golden brown and set in the center.
6. Let rest for 10 minutes before slicing. Serve warm or room temperature.
Notes
– Squeeze zucchini very well to avoid soggy results.
– Substitute feta with ricotta or goat cheese if desired.
– Store leftovers in the fridge for up to 4 days or freeze for 2 months.
– Great served with a tomato cucumber salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Keywords: zucchini feta bake, baked zucchini casserole, savory zucchini bake, zucchini egg bake, Greek zucchini feta recipe