Week 23 recipe-Baked Zucchini & Feta Cheese
Baked zucchini casserole layered with feta cheese, mint and dill with drizzled extra virgin olive oil for a vitamin K-rich dish.
Savory, rich recipe high in both vitamin K (dark green zucchini) and vitamin K2 (feta cheese, a fermented dairy food) is sure to please even the most veggie-adverse!
Prep Time: 30 minutes
Cook Time: 45 minutes - 1 hour or until golden brown
3-4 medium dark green zucchini, washed
1 cup crumbled feta cheese (adjust to taste)
1/4 - 1/3 cup of extra virgin olive oil (EVOO)
2-3 tablespoons dried dill (adjust to taste) to sprinkle between layers
2-3 tablespoons dried mint (adjust to taste) to sprinkle between layers
1/2 cup of whole grain white flour
Layer zucchini, feta cheese, mint and dill with drizzled extra virgin olive oil for a vitamin K-rich dish.
Preheat oven to 375⁰.
Using butter or olive oil, grease a 2-3" casserole dish (round, oval, or square).
Cut of ends of zucchini and cut into 1/2" slices lengthwise.
Lightly dredge each slice in flour.
Layer as follows, including top layer (# of layers will depend on size of dish used):
Generous sprinkle dill and mint
Drizzle of EVOO
Bake uncovered until zucchini fork-soft and top golden brown.