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

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.
4. Add onion and saute, stirring until onion is soft, about 2 minutes.
5. Add garlic, tomato, zucchini and pumpkin.
6. Saute 2 more minutes and set aside.
7. In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt.
8. Add feta, spices, bread crumbs and sauted vegetables.
9. Mix well.
10. Spoon into loaf pan or casserole.
11. Bake 25 minutes or until firm.
12. 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)