Toomay125: Zucchini and Feta Casserole with Fresh Mint

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Zucchini and Feta Casserole with Fresh Mint

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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3 large eggs

4 zucchini (7 inches long) -- grated

1 medium onion -- minced

1/4 cup fresh mint leaves -- chopped

1/4 cup fresh parsley -- chopped

2/3 cup feta cheese -- crumbled

1/4 cup flour (unbleached)

1/8 teaspoon salt

1/8 teaspoon cayenne

1/4 teaspoon olive oil

3 tablespoons fine dry breadcrumbs

 

Preheat the oven to 350 degrees F. Beat the eggs in a medium bowl, then

add the zucchini, onion, mint, and parsley. Stir to combine. Add the

cheese and toss to combine. Sift in the flour, salt, cayenne, then stir

to combine. Oil a 2-quart baking dish. Pour in the zucchini mixture. Top

with bread crumbs. Bake, covered, 35 minutes. Serve hot or cold.

 

Recommended companion dishes: Mediterranean Salad, steamed yellow

squash, and sourdough bread

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 300

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 136 Calories; 8g Fat (52%

calories from fat); 8g Protein; 8g Carbohydrate; 154mg Cholesterol;

365mg Sodium

 

NOTES : The mint gives this casserole a delightfully fresh flavor. The

texture is light and the taste is very satisfying.

 

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