ZUCCHINI, ASPARAGUS, AND FETA BAKE
Ingredients
2 tablespoons olive oil
1 large sweet onion, chopped
2 small to medium zucchinis, chopped into ½-1” cubes (about 4-5 cups)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 pound thin asparagus spears, woody ends discarded and stalks cut into 1 ½-2” pieces
4 large eggs
2 teaspoons baking powder
½ cup plain Greek yogurt
½ cup flour
12 ounces feta cheese, crumbled
Instructions
Preheat oven to 350 degrees. Coat a 9”x 9” baking dish (or other 2-2 ½ quart dish) with non-stick spray.
Heat the olive oil in a large deep skillet over medium high heat and add the onions and zucchini. Cook, stirring frequently, for 6-8 minutes until the zucchini begins to lightly brown. Add the salt, black pepper, and Ciao Bella Italian seasoning to the pan and continue to cook, stirring, for 2 more minutes. Add the asparagus to the pan and cook for 1 minute more, tossing until everything is evenly combined. Remove from heat.
In a large bowl, combine the eggs, yogurt, flour, and baking powder. Whisk to combine. Add the veggie mixture to the bowl and mix until combined. Pour this mixture into the prepared baking dish.
Bake for 25-35 minutes until golden and a knife inserted into the center comes out clean. Let set for 10-15 minutes. Cut into squares and devour!
This dish is great for a brunch or served as a side dish with any protein!
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