Greek Zucchini & Feta Bake

Terry's second half of the week. Thursday she felt strong. We did a slow walk. Hannah on one side, me on the other, Terry with her cane that she had refused all week and that she finally agreed to use on Thursday morning. We walked from the porch to the food forest. She stopped many times. We sat on a bench by the persimmon tree. She said: this is Danny's view. I said: yes. She said: he never saw this view. I said: no. She said: it's as good as the views he had. I said: better. She said: I'll take better.

Friday River and Lucia drove down for the day. They brought Terry flowers. Lucia hugged her like an aunt. Terry hugged Lucia like a grandmother-by-association. The young people were good to Terry. Terry was good to them. The afternoon was full. I cooked dinner — a pork roast with potatoes and carrots, a sweet bean bread Hannah baked, a salad of early greens. Terry ate well. She said: I have not eaten this much in a year. Hannah said: you should. Terry said: I am.

Saturday the wedding food work continued in parallel with hosting Terry. Caleb came over with Miriam. Miriam met Terry on the porch. Terry held Miriam's hand for a long time. Terry said: take care of him. Miriam said: I will. Terry said: he's a good one. Miriam said: I know. Caleb watched the two women and did not speak. He didn't need to.

Sunday Terry went home. I drove her back. The drive took two hours because she wanted to take the long way through Pryor. She wanted to see Caleb's neighborhood. I drove her past Caleb's trailer. She didn't want to stop. She just wanted to see. We drove on. We arrived in Turley at three. I helped her into the house. She sat in her own chair. She said: thank you for the week. I said: thank you for coming. She said: I might come again. I said: come again. She said: maybe in the fall. I said: I'll set the bed up.

That Friday dinner — the pork roast, Hannah’s bean bread, the early greens — was the kind of meal where you cook because the moment asks for it, not because you planned to. Terry eating well, Lucia and River at the table, the room full in a way it hadn’t been in a while: food does that work quietly. This Greek zucchini and feta bake is cut from the same cloth — nothing complicated, nothing showy, just good ingredients in a hot oven while people you love are somewhere nearby. It’s the dish I reach for when the table needs to feel like something.

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6

Ingredients

3 medium zucchini, grated (about 4 cups)
1 tsp salt, divided
4 large eggs
1/2 cup all-purpose flour
1 tsp baking powder
6 oz feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/4 cup olive oil, plus more for the pan
3 green onions, thinly sliced
2 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh mint, chopped (optional)
1/2 tsp black pepper
1/4 tsp dried oregano

Instructions

Prep the zucchini. Preheat oven to 375°F. Toss grated zucchini with 1/2 tsp salt in a colander and let sit 10 minutes. Squeeze out as much moisture as possible using a clean kitchen towel or your hands.
Mix the batter. In a large bowl, whisk eggs with olive oil until combined. Stir in flour, baking powder, remaining 1/2 tsp salt, pepper, and oregano until a loose batter forms.
Fold in the fillings. Add the drained zucchini, crumbled feta, Parmesan, green onions, dill, and mint (if using). Stir until everything is evenly distributed.
Bake. Lightly oil a 9x13-inch baking dish. Pour in the batter and spread it into an even layer. Bake for 35–40 minutes, until the top is set and golden brown at the edges.
Rest and serve. Let the bake cool for 5 minutes before slicing. Serve warm or at room temperature — it holds well and is just as good the next day.

Nutrition (per serving)

Greek Zucchini & Feta Bake — The Kind of Thing You Make When the Table Needs to Feel Full