Greek Zucchini Bake

Greek Zucchini Bake

I love having this recipe when I end up having an abundance of zucchini.  It’s that time a year again… zucchini season!  That means A LOT of zucchini will be consumed and we begrudgingly making a million loaves of zucchini bread.  While I love zucchini bread, sometimes I want something different.  This recipe is just that. My kids love it, too!

I found this recipe from Ready Set Eat.  This recipe uses Egg Beaters, but usually use regular egg and it turns out great-and possibly better.  It also has feta, so I’m usually a fan of any recipe with feta.  This is also a low-fat recipe, which makes it even better!

Ingredients

  • 3 small zucchini, sliced thin
  • 1 cup fat free small curd cottage cheese
  • 1 egg
  • 1 cup Italian seasoned croutons, crushed slightly
  • 1 can (14.5 oz) stewed tomatoes, drained
  • 1/2 cup crumbled feta cheese with garlic and herbs

Directions

  1. Preheat oven to 375 degrees Fahrenheit.  Spray an 8×8-inch baking dish with cooking spray.  Place zucchini in medium microwave-safe bowl.  Cover; microwave on high 5 minutes.  Drain well, patting dry with paper towels.  Layer zucchini in bottom of baking dish.
  2. Combine cottage cheese and egg in same bowl; mix well.  Spread cottage cheese mixture over zucchini.  Top with croutons and drained tomatoes; sprinkle with feta cheese.  Cover loosely with aluminum foil.
  3. Bake 15 minutes.  Uncover; bake 10 minutes more or until bubble around edges and set.  Let stand 5 minutes before serving.

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