Looking for a zucchini recipe to use up a bumper crop from your garden? My parents gave me a couple of bags of fresh zucchini from Dad's garden, and I wanted to make something other than boiled or fried zucchini.
I adapted this zucchini feta dish from several recipes to make it Dukan friendly, and it was delicious. One recipe I borrowed from was BargainBriana's - please check out her site for exceptional photos of the recipe-making process.
You can substitute any mozzarella cheese or light mozzarella cheese for the Velveeta shreds. I use them because they are very low in fat but still taste good. You can also make good use of your garden tomatoes in this recipe. I used Campari tomatoes from BJ's and had to use eight or nine of them since they're so small.
- 3 zucchini (2 if they're large)
- 2 tbsp olive oil
- 1 tbsp bottled minced garlic
- 1 tsp thyme
- 6 medium tomatoes, sliced
- 1 egg
- 2/3 cup low-fat sour cream
- 4 ounce container of crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1/2 cup Velveeta shreds, queso blanco or mozzarella
- salt and pepper to taste
- Peel and slice the zucchini, about 1/4" thick.
- Heat the olive oil in a pan and add the zucchini, garlic and thyme.
- Cook until the zucchini begins to soften, then add the tomatoes and cook for another minute or two.
- Lightly spray a 9" x 12" baking dish with oil and preheat the oven to 375 degrees.
- In a medium bowl, mix together the egg, sour cream, Parmesan, lemon juice and feta.
- Spoon half the zucchini and tomato mixture into the dish, then add half the cheese mix. Add the rest of the zucchini and tomatoes, then the rest of the cheese mixture.
- Sprinkle with the cheese shreds and a little salt and pepper, to taste.
- Bake at 375 degrees for about 40 minutes or until lightly browned on top (or brown and crispy, if you prefer).