Zucchini and Feta Gratin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
2 medium zucchinis, thinly sliced
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
3 large eggs
1/4 cup unsweetened almond milk
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley, chopped (for garnish) 
Instructions:
Preheat your oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine the eggs and almond milk. Whisk together until well blended.
Add the minced garlic, dried oregano, salt, and pepper to the egg mixture. Stir until the seasonings are evenly distributed.
In a greased baking dish, layer half of the sliced zucchini at the bottom.
Sprinkle half of the crumbled feta cheese over the zucchini slices.
Pour half of the egg mixture over the zucchini and feta layer, ensuring it is evenly coated.
Add the remaining zucchini slices over the first layers and then sprinkle the rest of the feta cheese on top.
Pour the remaining egg mixture over the final layer, distributing it evenly.
Finish with the grated Parmesan cheese sprinkled on top for a delightful crust.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden brown and set.
Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Enjoy this delicious and nutritious Zucchini and Feta Gratin as a satisfying, low-carb lunch option.
