This delicious and nutritious baked zucchini recipe is packed with fresh herbs and creamy cheeses, offering a light yet flavorful dish. It’s perfect as a main course or a side and pairs beautifully with a simple cucumber and garlic yogurt sauce. The dish is easy to prepare, loaded with veggies, and baked to a golden perfection.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- Zucchini: 3 medium (about 600g)
- Salt: 1 tsp (for zucchini)
- Cheese: 200g (7.05 oz) shredded (mozzarella or cheddar)
- Feta cheese: 100g (3.52 oz) crumbled
- Dill: 1 tbsp chopped
- Parsley: 1 tbsp chopped
- Green onions: 2 stalks chopped (divided)
- Garlic: 2 cloves, minced
- Basil: 1 tsp (optional)
- Olive oil: 1 tbsp (for greasing the pan)
- Eggs: 3 large
For the Sauce:
- Mayonnaise: 2 tsp
- Greek yogurt or sour cream: 2 tsp
- Cucumber: 1 small, grated
- Garlic: 2 cloves, minced
- Salt and black pepper: To taste
Directions:
- Prepare the zucchini: Grate the 3 zucchini and place them in a bowl. Add a pinch of salt, stir, and let it sit for 5 minutes to release excess water. After 5 minutes, squeeze out as much liquid as possible.
- Mix the filling: In a separate bowl, combine 200g of shredded cheese, 100g of crumbled feta, 1 tbsp of chopped dill, 1 tbsp of chopped parsley, 1 minced garlic clove, and half of the chopped green onions. Add the drained zucchini and mix everything well.
- Prepare the baking dish: Line a baking pan with parchment paper and lightly grease it with olive oil.
- Add the eggs: Crack 3 eggs into the zucchini mixture and stir until well combined. Pour the mixture into the prepared baking pan, spreading it out evenly.
- Top with green onions: Sprinkle the remaining chopped green onions over the top.
- Bake: Bake in the preheated oven at 200°C (400°F) for 20-30 minutes until golden brown and set.
- Prepare the sauce: While the zucchini is baking, mix 2 tsp of mayonnaise, 2 tsp of Greek yogurt (or sour cream), the grated cucumber, 2 minced garlic cloves, salt, and black pepper in a small bowl. Stir well and set aside.
- Serve: Once the zucchini bake is ready, let it cool slightly before serving. Serve with the cucumber garlic yogurt sauce on the side.
Serving Suggestions:
- Serve with a fresh green salad or alongside grilled meats or fish.
- Enjoy with a side of crusty bread for a complete meal.
Cooking Tips:
- Make sure to squeeze out as much liquid as possible from the zucchini to avoid a soggy bake.
- You can substitute feta cheese with goat cheese or ricotta for a different flavor profile.
- Add some chopped sun-dried tomatoes for extra tang and color.
Nutritional Benefits:
- Zucchini: A low-calorie vegetable rich in vitamins A and C, fiber, and antioxidants.
- Cheese and Eggs: High in protein and calcium, providing essential nutrients for bone health.
- Greek Yogurt: Offers probiotics, which are great for gut health, and adds a creamy, tangy flavor.
Dietary Information:
- Vegetarian: This dish is vegetarian-friendly.
- Low-Carb: Zucchini is low in carbohydrates, making this dish suitable for those on low-carb diets.
Nutritional Facts (Per Serving):
- Calories: 210
- Protein: 10g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Sodium: 550mg
Storage Tips:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm up in the oven at 180°C (350°F) for 10 minutes or until heated through.
Why You’ll Love This Recipe:
- It’s easy and quick to make, perfect for busy weeknights.
- Packed with fresh herbs and cheesy goodness, it delivers a savory flavor.
- A great way to use up zucchini from your garden or when it’s in season.
- The creamy cucumber garlic sauce adds a refreshing touch to the warm baked zucchini.
Conclusion:
This baked zucchini dish is a wonderful blend of savory and fresh flavors, perfect for any time of the year. The combination of cheese, herbs, and zucchini creates a light and fluffy bake that’s comforting yet nutritious. Whether you’re serving it for lunch, dinner, or as a side dish, the added cucumber yogurt sauce complements the richness perfectly. Give this recipe a try, and it’s sure to become a favorite in your meal rotation.
10 Frequently Asked Questions:
- Can I use other types of cheese? Yes, you can substitute mozzarella or cheddar with gouda, Swiss, or even goat cheese for a unique flavor.
- Do I have to use fresh herbs? Fresh herbs add great flavor, but dried herbs can be used as a substitute. Use half the amount of dried herbs compared to fresh.
- Can I make this recipe vegan? You can replace the cheese with vegan cheese and the eggs with a flax egg or other egg substitute to make this dish vegan.
- How do I prevent the zucchini bake from becoming soggy? Squeezing out as much moisture as possible from the zucchini is crucial to prevent a soggy bake.
- Can I freeze the zucchini bake? Yes, you can freeze it for up to 1 month. Let it thaw overnight in the fridge and reheat in the oven.
- What other vegetables can I add to this bake? You can add grated carrots, chopped bell peppers, or even mushrooms for extra flavor and nutrients.
- Is there a gluten-free version of this recipe? The recipe is already gluten-free if you don’t use flour. You can add almond flour or a gluten-free blend if needed.
- Can I make the sauce ahead of time? Yes, you can prepare the cucumber garlic yogurt sauce a day in advance. Store it in the fridge until ready to use.
- How can I add more protein to this dish? Adding more cheese, nuts, or even cooked beans to the mixture can increase the protein content.
- What can I serve this dish with? It pairs well with a side salad, roasted vegetables, or grilled chicken or fish for a balanced meal.