Ingredients
2 tablespoons olive oil, divided5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)2 large onions, chopped (about 4 cups)1 teaspoon dried oregano, divided1/2 teaspoon salt1/4 teaspoon pepper6 large eggs2 teaspoons baking powder1 cup reduced-fat plain yogurt1 cup all-purpose flour2 packages (8 ounces each) feta cheese, cubed1/4 cup minced fresh parsley1 teaspoon paprika
Preparation
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.
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.
Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.
