Feta-Pumpkin Casserole
Source of Recipe
Internet
List of Ingredients
1/4 c dry sherry or apple juice
1 c chopped onion
3 cloves garlic; minced
1 md tomato; diced
1 small zucchini; sliced
2 c peeled and cubed fresh pumpkin
1 whole egg plus 2 egg whites; lightly beaten
1/2 c low-fat buttermilk
1/2 c nonfat plain yogurt
1/4 c crumbled feta cheese
1/8 tsp cayenne pepper
1/8 tsp ground coriander
1/2 c toasted bread crumbs
The tangy taste of feta cheese harmonizes perfectly with pumpkin in this break-from-the-ordinary meal. And you thought pumpkin was only for pies! Preheat oven to 375 degrees. Lightly oil a 2-quart baking dish. In a saute pan, heat sherry or apple juice over medium-high heat. Add onion and saute, stirring until onion is soft, about 2 minutes. Add garlic, tomato, zucchini and pumpkin. Saute 2 more minutes and set aside. In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and saut�ed vegetables. Mix well. Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot. Helpful Hints: This can also be served as a side dish and is especially good with hearty pasta dishes.
Recipe
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