Zucchini, Chickpea and Feta Casserole (3 points)

6 servings

Ingredients:

2 tbsp olive oil

6 oz uncooked onion, chopped

18 oz uncooked zucchini, cut into thin quarter moons

2 tsp minced garlic

15 oz chickpeas, drained and rinsed

3 oz feta, crumbled

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp table salt

1/4 tsp black pepper

4 large eggs, slightly beaten

Directions:

Preheat the oven to 350F. Prepare a 9" round baking pan by lightly spraying it with oil. Set aside.

In a large skillet, heat the 2 tbsp of olive oil over medium high heat.

Add the onion, zucchini and garlic. Saute until the vegetables begin to brown, about 5-8 minutes.

Transfer the vegetables to a large bowl and add the chickpeas.

Using a potato masher, slightly mash the vegetables and chickpeas.

Add the feta, oregano, cumin, salt, pepper and eggs. Mix well.

Spoon the mixture into the prepared pan, smooth the top, and bake until firm, about 35-40 minutes.

Let cool for 5-10 minutes before serving.