Greek Zucchini & Feta Bake

Total Time

Prep: 40 min. Bake: 30 min. + standing


12 servings

Updated: Jun. 07, 2022
Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas
Greek Zucchini & Feta Bake Recipe photo by Taste of Home


  • 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 large eggs
  • 2 teaspoons baking powder
  • 1 cup 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


  1. Preheat oven to 350°. 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.
  2. 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. Sprinkle with paprika.
  3. 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.

Nutrition Facts

1 piece: 231 calories, 13g fat (7g saturated fat), 128mg cholesterol, 583mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 12g protein.