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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:

Cook Time:


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:

  1. Preheat oven to 375⁰.
  2. Using butter or olive oil, grease a 2-3" casserole dish (round, oval, or square).
  3. Cut of ends of zucchini and cut into 1/2" slices lengthwise.
  4. Lightly dredge each slice in flour.
  5. 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
  6. Bake uncovered until zucchini fork-soft and top golden brown.

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