Ingredients:

• 1 kg Zucchini (courgettes)
• 1 teaspoon salt
• 4 eggs
• 150 g Greek yogurt
• 70 ml olive oil
• 10 g baking powder
• 200-230 g flour (adjust as needed for batter consistency)
• 6 green onions, finely chopped
• Parsley, chopped (a small bunch)
• Dill, chopped (a little, about 2 tablespoons)
• 5 mint leaves, finely chopped
• 300 g feta cheese, crumbled
• A pinch of black pepper (to taste)

Step-by-Step Instructions:

Step 1: Prepare the Zucchini

1. Grate the zucchini: Start by washing and drying the zucchini. Grate them using a coarse grater into a large bowl.
2. Salt and drain the zucchini: Sprinkle the grated zucchini with 1 teaspoon of salt. Mix well and let it sit for about 10-15 minutes. This will help release excess moisture.
3. Squeeze out the excess water: After letting the zucchini rest, use your hands or a clean kitchen towel to squeeze out as much liquid as possible. Removing excess water will prevent the dish from becoming soggy.

Step 2: Prepare the Batter

1. Whisk the eggs: In a separate large bowl, crack the 4 eggs and whisk them until they are well combined.
2. Add yogurt and olive oil: Stir in the Greek yogurt and olive oil until smooth.
3. Add the baking powder and flour: Slowly add the baking powder and flour to the egg mixture. You may need between 200 to 230 grams of flour, depending on how thick or runny the zucchini mixture is after draining. Stir until you get a smooth, slightly thick batter.
4. Season the batter: Add a pinch of black pepper for seasoning. You may not need additional salt since the zucchini and feta cheese are already salted.

Step 3: Incorporate Vegetables and Herbs

1. Add the chopped herbs: Stir in the finely chopped green onions, parsley, dill, and mint leaves. The herbs add a burst of fresh flavor to the dish.
2. Add the zucchini and feta cheese: Gently fold in the squeezed zucchini and crumbled feta cheese, mixing until everything is evenly distributed in the batter.

Step 4: Bake the Zucchini Feta Bake

1. Prepare the baking dish: Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish with olive oil or line it with parchment paper.
2. Pour the mixture into the dish: Pour the zucchini batter into the prepared baking dish, smoothing the top with a spatula to ensure an even layer.
3. Bake: Place the dish in the preheated oven and bake for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4. Let it cool slightly: Once baked, allow the dish to cool for 5-10 minutes before slicing.

Cooking Tips:

• Ensure to drain the zucchini well: To avoid a watery bake, make sure you remove as much liquid as possible from the zucchini after salting them. Excess water could make the bake too moist and prevent it from firming up properly.
• Feta cheese: For a more intense flavor, you can use a sharper variety of feta. Additionally, you can mix in other cheeses like ricotta or mozzarella for added creaminess.
• Herb variations: If you don’t have fresh mint or dill, you can use dried herbs or substitute with other fresh herbs like basil or oregano.
• Optional add-ins: Feel free to add some diced sun-dried tomatoes, black olives, or roasted red peppers for a Mediterranean twist.

Storage:

• In the refrigerator: Store any leftover zucchini feta bake in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold, or reheat individual portions in the microwave or oven until warmed through.
• In the freezer: If you wish to freeze it, wrap portions in plastic wrap and store them in an airtight container for up to 2 months. Reheat directly from frozen by placing in the oven for a few minutes.

Nutritional Information (Per Serving):

• Calories: 210 kcal
• Protein: 9 g
• Fat: 15 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Calcium: 180 mg (from feta and yogurt)

FAQs:

1. Can I make this recipe gluten-free? Yes, you can substitute the flour with a gluten-free flour blend. Ensure the baking powder you use is gluten-free as well.
2. What other cheeses can I use instead of feta? You can use ricotta, mozzarella, or a mild goat cheese if you prefer. Keep in mind that feta adds a salty, tangy flavor that complements the zucchini well.
3. Can I make this dish ahead of time? Yes, this zucchini feta bake can be prepared ahead of time and stored in the fridge for up to 2 days. You can reheat it in the oven before serving to bring back its crisp texture.
4. Can I add protein to this dish? For a more substantial meal, you can add cooked chicken, turkey, or ground meat to the batter. This will turn it into a more filling main course.
5. Can I replace Greek yogurt with something else? Yes, you can replace Greek yogurt with sour cream, plain yogurt, or even a dairy-free alternative like coconut yogurt if you’re avoiding dairy.

Conclusion:

This Greek-Style Zucchini Feta Bake is a perfect way to enjoy fresh zucchini while indulging in Mediterranean flavors. The combination of feta cheese, fresh herbs, and light batter creates a comforting yet healthy dish. Whether served as a light main course, a side dish, or even as part of a brunch spread, this bake is versatile, flavorful, and packed with wholesome ingredients. Plus, it’s easy to prepare and can be adapted to your taste preferences with different herbs or cheeses. Enjoy the delightful taste of Greece in every bite!