Recipe: Cheesy Zucchini Bake

We've all heard the saying a million times.... "Don't judge a book by it's cover" - and you know what, sometimes that applies to recipes too.

This Cheesy Zucchini Bake is one of those dishes. It tastes amazing - but as far as looks? Well.... it could look better. 

But, let's not judge it by it's looks! I'm sharing this recipe with you because it's become one of my favourites. It's warm and comforting, cheesy and delicious and it's a great side dish. When I want it to be more of a meal, I also throw in some cooked brown rice, quinoa or whatever grain I have around to make it a bit more substantial.

But onto the recipe!

Cheesy Zucchini Bake serves 2-6
Gluten free, low fat, vegetarian friendly

4 Medium Zucchini, sliced in half lengthwise and sliced into thick slices 
1 tsp Garlic Salt 
1-2 tbsp Water (you can also use oil) 
1/3 cup Egg Whites or 2 Eggs
1/3 cup Chobani Yogurt
3/4 cup crumbled Feta Cheese 
1 tbsp Parmesan Cheese 
1 tsp Garlic Salt 

Grease/line a casserole/baking dish (you'll want one that holds about 4-5 cups) or individual ramekins.
Preheat your oven to 190°C/375°F
In a small non-stick frying pan, cook the zucchini with the garlic salt and just enough water so it doesn't stick.
Cook the zucchini just until it begins to soften.
Take the zucchini out of the pan and pour it into a mixing bowl.
In a bowl, mix your eggs, yogurt, feta cheese, parmesan cheese and garlic salt.
Once your egg mixture has combined, gently fold in your zucchini.
Pour mixture into baking dish(es) and bake for 40-45 minutes or until lightly browned and set.
Remove from the oven and serve immediately.

So tell me, do you have a favourite ugly-but-delicious dish?