Greek Casserole with Zucchini Dumplings
The harmonious blend of Mediterranean flavors and the satisfying texture of the dumplings make it a standout dish that’s both healthy and indulgent. With each bite you’ll savor the best of Greek food.
Ingredients
- 4 tablespoon olive oil
- 1 medium white onion chopped
- 2 garlic cloves minced
- 1 can white beans drained
- 2 bell peppers chopped
- 400 g 14 oz canned tomatoes
- 1 ½ teaspoon baking powder
- 120 g 4 oz flour
- 200 g 7 oz grated zucchini
- 140 g 5 oz feta
- salt and pepper
Instructions
- Preheat the oven to 190C/375F.
- Heat up olive oil in a large skillet, placed over medium heat. saute onions and peppers for 7 minutes. Add white beans, garlic, and canned tomatoes. Bring to a boil, season with salt and pepper.4 tablespoon olive oil, 1 medium white onion, 2 garlic cloves, 2 bell peppers, salt and pepper
- In a large bowl combine flour with baking powder, grated zucchini and feta cheese.1 ½ teaspoon baking powder, 120 g 4 oz flour, 140 g 5 oz feta, 200 g 7 oz grated zucchini
- Transfer boiling tomato and bean mixture into a casserole dish. Place dollops of zucchini batter and top. Cover the dish with foil and bake for 40 minutes.400 g 14 oz canned tomatoes, 1 can white beans
- Remove the foil, poke dumplings with a toothpick to make sure they are cooked through.
- Optionally you can cook dumpling without any foil for 50 minutes or until lightly browned and cooked through.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 27gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 21mgSodium: 466mgPotassium: 434mgFiber: 3gSugar: 6gVitamin A: 1551IUVitamin C: 65mgCalcium: 214mgIron: 2mg
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