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!

Serves: 5-6

Prep Time: 30 minutes

Cook Time: 45 minutes - 1 hour or until golden brown

Ingredients:

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.

Directions:

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):

Zucchini

Crumbled feta

Generous sprinkle dill and mint

Drizzle of EVOO

Bake uncovered until zucchini fork-soft and top golden brown.