Looking for some ideas for a new light supper? Spring is here (at least by what the calendar says, not by the way it looks or feels in the Boston area!) and we have been back at work in our test kitchens getting ready to roll out new recipes for our weeknight menu plans. We love this time of year for creating new and easy dinner recipes for our members, especially ones that we can enjoy outside hopefully in a few short months!
This new recipe, our easy vegetarian Zucchini Bake with Citrus & Garlic Yogurt Sauce was so good we just had to share it!
We created it especially for our vegetarian menus but after seeing how our non- vegetarian testers enjoyed it, we might be including it on our traditional menu plans as well. Although it does serve a family of five, our testers all wanted 2nds so I would consider doubling it if you have older children or plan to serve it to 4 or 5 adults. It is great as leftovers so extra will not go to waste.
One time-saving tip for the recipe: we used 5 medium sized zucchinis and because the texture works out best if they are finely chopped, we used our mini-prep food processor. 
I use this little gem nightly in my cooking to chop everything, from fresh herbs, onions, all types of veggies, to even creating finely shredded cooked chicken for chicken salad sandwiches. You can pick these up in any department store (ie Target, Macy’s, Walmart) typically in the $20 range and it is well worth every penny with the time it saves. If you do not have one, just dice the zucchini in the smallest pieces as practical. It will still be delicious!
Zucchini Bake Recipe
INGREDIENTS: (serves 4 to 5)
5 zucchini, finely chopped
1 cup feta cheese
juice of 1 lemon
1/3 cup bread crumbs, seasoned
2 garlic cloves, minced
1/3 cup shredded parmesan cheese
2 eggs, beaten
5 oz container baby spinach
INSTRUCTIONS:
Preheat oven to 350. Finely chop zucchini and place in mixing bowl (we used a mini prep to quickly do the chopping). Add remaining ingredients and spoon into 8 x 8 baking dish. Bake for 30 minutes until just starting to brown along edges and is slightly firm. While cooking, make the Citrus & Garlic Yogurt (below). Remove and let cool for 10 minutes. Place handful of baby spinach on plate, top with zucchini, and serve along side yogurt. We added a simple cucumber and tomato salad as well!
CITRUS & GARLIC YOGURT:
1 cup of greek yogurt, plain ( we used low fat)
juice of 1 lemon
3 cloves of garlic, minced
sea salt and black pepper, to taste
In small bowl mix yogurt, garlic, & lemon juice. Season with sea salt & fresh ground pepper to taste. Let stand for 15 minutes to let flavors develop. Serve with zucchini as a dip. Also makes a great healthy dip with fresh veggies!
We hope you enjoy this fast vegetarian dinner.
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[…] If you are a Vegan and need help organizing meal plan and would benefit from getting a new menu each week based on the fresh vegetable and fruit sales at your store, check out The Dinner Daily. Click here to see one of our vegetarian recipes. […]