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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This out of the ordinary casserole is the perfect marriage of pumpkin and feta. Two flavors that go well together with other harvest vegetables create a fabulous dinner! I serve this as a side dish with roasted chicken breasts and crusty bread. It's delicious! (For an extra special presentation, it can be served in hollowed out mini-pumpkins, or a single hollowed out pumpkin shell.) Ingredients:
1/4 cup dry sherry, apple juice can be substituted |
1 cup onion, chopped |
3 garlic cloves, minced |
1 medium tomato, diced |
1 small zucchini, sliced |
2 cups fresh pumpkin, peeled and cubed |
1 egg |
2 egg whites, lightly beaten |
1/2 cup low-fat buttermilk |
1/2 cup nonfat plain yogurt |
1/4 cup feta cheese, crumbled |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground coriander |
1/2 cup toasted breadcrumb |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly oil a 2-quart baking dish.
3. 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.
4. In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and saut‚ed vegetables. Mix well.
5. Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot.
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