Pumpkin Feta Casserole
- 14 cup dry sherry, apple juice can be substituted
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 medium tomatoes, diced
- 1 small zucchini, sliced
- 2 cups fresh pumpkin, peeled and cubed
- 1 egg
- 2 egg whites, lightly beaten
- 12 cup low-fat buttermilk
- 12 cup nonfat plain yogurt
- 14 cup feta cheese, crumbled
- 18 teaspoon cayenne pepper
- 18 teaspoon ground coriander
- 12 cup toasted breadcrumb
- 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 sauted vegetables.
- Mix well.
- Spoon into loaf pan or casserole.
- Bake 25 minutes or until firm.
- Serve hot.
sherry, onion, garlic, tomatoes, zucchini, fresh pumpkin, egg, egg whites, lowfat buttermilk, nonfat plain yogurt, feta cheese, cayenne pepper, ground coriander, breadcrumb
Taken from www.food.com/recipe/pumpkin-feta-casserole-331163 (may not work)