Greek Zucchini & Feta Bake

Prep Time
40 min
Cook Time
30 min
12 servings
Recipe by:

A perfect dish for any time of the day

Make This Recipe


  • 2 tablespoons olive oil, divided
  • 5 medium zucchini, cut into 1/2-in. 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 Eggland’s Best eggs (large)
  • 2 teaspoons baking powder
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 cup all-purpose flour
  • 2 packages (8 ounces each) feta cheese, cubed
  • 1/4 cup minced fresh parsley
  • 1 teaspoon paprika


Preheat oven to 350°F.

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 and 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 13x9-in. baking dish and sprinkle with paprika.

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


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 120
Fat 5 g
Saturated Fat 1 g
Cholesterol 88 mg
Sodium 220 mg
Carbohydrates 14 g
Dietary Fiber 2 g
Protein 7 g