Zucchini-Feta Squares with Tahini-Yogurt Sauce

Favourites, Main dishes, Yogurt


Zucchini-feta squares with tahini-yogurt sauce


I settled on calling this recipe zucchini-feta “squares”, after days of struggling to find the appropriate word. English is my second language after all. But even in French I couldn’t figure it out. This dish seemed indescribable.

At first, I thought I’d call it a loaf, but the outcome is quite flat and not in the usual loaf shape. I considered calling it a (savoury) cake, but that didn’t feel right. Casserole? But it holds its shape really well! Galette? But it’s not round and it’s too thick! Paté? But it’s not spreadable! Terrine? Nah. Patty? Nah. Finally, squares came to mind and I couldn’t find an argument against it, so squares it is. By all means, if you’ve got a better word, let me know!

These zucchini-feta squares are delicious and very satisfying. They are consistent and filling without making you feel full, and the sunflower seeds add an interesting crunch. I hope you had an easy Monday and enjoy the rest of your week!

Zucchini-Feta Squares with Tahini-Yogurt Sauce


  • 3 cups grated zucchini
  • 2 cups old fashioned rolled oats
  • 1 cup crumbled feta
  • 3 eggs, beaten
  • 1/2 cup sunflower seeds, toasted and coarsely ground
  • 1 small onion, minced
  • 1 tsp olive oil
  • 1 tsp dried dill weed
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • Black pepper, to taste
  • 1 cup plain yogurt
  • 1/4 cup tahini
  • Juice of half a lemon
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • Salt & pepper, to taste
For the squares: Preheat oven to 375 F.

To toast the sunflower seeds, heat a skillet over medium heat until warm. Add the seeds and toast, stirring constantly for 3-4 minutes until they are aromatic and a bit darker in colour. Coarsely grind the toasted seeds in a mortar and pestle, or with your kitchen gadget of choice.

In a medium skillet, heat olive oil and sauté the onion until tender.

In a large mixing bowl, combined all ingredients for the squares (oats, grated zucchini, crumbled feta, toasted sunflower seeds, sautéed onion, beaten eggs, dried dill, salt, nutmeg and black pepper).

Mix well.

Press into an oven-proof dish and bake for 30 minutes at 375 F.


For the sauce: While the dish is baking, prepare the sauce.


In a medium-sized bowl, combine all ingredients for the sauce (yogurt, tahini, lemon juice, olive oil, parsley, salt & pepper). Mix well and set aside.

If you’re like me, you will want to sneak a taste as it comes out of the oven (shhh).


Cut into squares and serve over a bed of fresh greens or sprouts, topped with the tahini-yogurt sauce.


Serves 4-6.

Recipe for the squares was adapted from my mother, and the sauce from Canadian Living.


One thought

  1. Anonymous

    April 30, 2013

    I am calling this creation: "A Little Piece Of Heaven"