Zucchini-and-Feta Gratin

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 32%
  • Fat: 5.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.5g
  • Carbohydrate: 18.2g
  • Fiber: 0.6g
  • Cholesterol: 95mg
  • Iron: 1.2mg
  • Sodium: 331mg
  • Calcium: 96mg


  • 2 1/2 cups hot cooked long-grain rice
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • Cooking spray
  • 4 cups (1/4-inch) sliced zucchini (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dried mint flakes
  • Dash of ground nutmeg
  • 3 large eggs, lightly beaten


  1. Preheat oven to 375°.
  2. Combine rice and 1/2 cup feta cheese in a bowl, and press into a 10-inch quiche dish or pie plate coated with cooking spray. Steam zucchini slices, covered, for 5 minutes. Press zucchini gently between paper towels until barely moist. Combine zucchini, 1/2 cup feta cheese, salt, and pepper in a medium bowl, and arrange zucchini mixture evenly over rice. Combine mint flakes, nutmeg, and eggs, and stir well with a whisk. Pour over zucchini mixture. Bake at 375° for 40 minutes.
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