Ingredients:

  • 4 cups (600g) zucchini, sliced into 1/4 inch rounds
  • 1 cup (150g) cherry tomatoes, halved
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 large eggs
  • 6 oz (170g) feta cheese, crumbled
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 13x9 inch baking dish lightly with olive oil.
  2. Toss the sliced zucchini with olive oil, minced garlic, and a pinch of salt in a large bowl.
  3. Let the zucchini sit for 5 minutes. Note: This releases the water so the bake isn't runny.
  4. Pat the zucchini dry with a paper towel.
  5. Whisk the eggs in the same bowl until frothy.
  6. Stir in the crumbled feta, Parmesan, parsley, oregano, and black pepper.
  7. Fold the zucchini and halved cherry tomatoes into the egg mixture. Do this gently until every slice is velvety and coated.
  8. Transfer the mixture into the baking dish and smooth the top with a spatula.
  9. Bake uncovered for 30–35 minutes until the edges are bubbling and the top is mahogany gold.
  10. Let the Zucchini Feta Bake stand for 10 minutes before slicing. Note: This lets the custard set for clean squares.