1 pound zucchini, shredded
2 teaspoons salt
4 ounces feta cheese, crumbled
2 eggs, beaten
2 teaspoons flour
2 teaspoons snipped fresh or
1 teaspoon crumbled dried mint leaves
¼ cup finely chopped green onion tops
¼ teaspoon freshly ground pepper
1 cup Low-Fat Yogurt
1 teaspoon snipped fresh or
½ teaspoon crumbled dried mint leaves
1. Mix zucchini with 2 teaspoons salt. Let stand 10 minutes; rinse and drain well between paper toweling. Mix zucchini with remaining ingredients except yogurt and 1 teaspoon mint. Beat mixture well with a fork. Pour mixture into a lightly oiled 8-inch square baking pan.
2. Bake at 375°F 45 minutes. If further browning is desired, place under broiler 1 minute. Cut into squares to serve.
3. Mix yogurt and 1 teaspoon snipped mint. Serve over zucchini squares.
6 TO 8 SERVINGS
Note: Dill weed can be substituted for the mint in this recipe, using the same amounts.