Zucchini Vegetable Bake with Mozzarella and Garlic Yogurt Sauce

This hearty and colorful zucchini vegetable bake is an irresistible combination of tender vegetables, rich mozzarella, and a creamy, savory yogurt-garlic sauce. It’s a perfect comfort dish for vegetarians and veggie-lovers alike. Easy to make, full of texture, and layered with delicate flavor, this dish can easily serve as a centerpiece for your weeknight dinner or your weekend brunch table. Baked to golden perfection, it’s creamy on the inside and beautifully crisp on the top.

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: Serves 6
Cuisine: Mediterranean-inspired

Ingredients

• 4 zucchini, grated or finely chopped

• 2 onions, finely chopped

• Olive oil, for sautéing

• 1 carrot, grated

• 1 bell pepper (any color), diced

• 3 cloves garlic, minced

• 3 eggs

• 300 ml milk

• 4 tablespoons flour

• 1 teaspoon baking powder

• Salt, to taste

• 120 g mozzarella, grated

• For the garlic yogurt sauce:

  • 2 tablespoons Greek yogurt

  • 2 tablespoons mayonnaise

  • A sprig of fresh dill, chopped

  • 2 cloves garlic, minced

  • Black pepper, to taste

Step-by-Step Cooking Directions

1. Prepare the vegetables
Grate the zucchini and place it in a colander with a pinch of salt. Let it rest for 10–15 minutes to release excess moisture. Then squeeze out the liquid using a clean towel or cheesecloth. Meanwhile, chop the onions, bell pepper, and grate the carrot.

2. Sauté the aromatics
In a skillet, heat a tablespoon of olive oil. Add the onions and cook until translucent, about 5 minutes. Add the carrot, bell pepper, and garlic. Cook for another 4–5 minutes until softened and fragrant. Set aside to cool.

3. Make the batter
In a large bowl, whisk together the eggs, milk, flour, baking powder, and a pinch of salt. The batter should be smooth and lump-free. Stir in the drained zucchini and the sautéed vegetables. Mix until well combined.

4. Add mozzarella and season
Fold in most of the grated mozzarella (reserving some for topping). Adjust seasoning with additional salt and black pepper if needed.

5. Prepare the baking dish
Preheat your oven to 180°C (356°F). Grease a medium-sized baking dish with a bit of olive oil or line with parchment paper. Pour the zucchini mixture into the dish and spread evenly. Top with the remaining mozzarella.

6. Bake
Bake in the preheated oven for 35–40 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out clean.

7. Prepare the garlic yogurt sauce
In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, chopped dill, and black pepper. Stir well until creamy and smooth. Refrigerate until ready to serve.

8. Serve
Let the bake cool slightly before slicing. Serve warm with a generous spoonful of the garlic yogurt sauce.

Nutritional Information (per serving)

• Calories: 310

• Protein: 13g

• Fat: 20g

• Carbohydrates: 17g

• Fiber: 3g

• Calcium: 22% DV

• Vitamin A: 70% DV

• Vitamin C: 85% DV

The Origins and Popularity of the Recipe

Vegetable-based bakes like this one are widely popular in Mediterranean and Eastern European kitchens. Zucchini, in particular, is a summer staple that’s incredibly versatile and affordable. This dish blends influences from Turkish and Greek cuisines, with its yogurt-based dressing and the use of dill and garlic. These bakes have grown in popularity globally for their simplicity, adaptability, and ability to turn humble vegetables into crave-worthy meals.

Reasons Why You’ll Love This Recipe

• A fantastic way to use up zucchini and leftover vegetables

• Customizable with your favorite spices and cheese

• Delicious warm or cold

• Ideal for make-ahead meals or lunchboxes

• Comforting yet nutritious

• Balanced blend of protein, fiber, and healthy fats

• The creamy garlic yogurt sauce elevates the flavors

• Kid-friendly and picky-eater approved

• Budget-friendly and made with pantry staples

• Looks beautiful with its golden top and colorful interior

Health Benefits

• Zucchini is high in water and fiber, promoting digestion and hydration

• Carrots and bell peppers are rich in antioxidants, especially beta-carotene and vitamin C

• Eggs and mozzarella add protein and calcium for bone health

• Greek yogurt offers probiotics that benefit gut health

• Garlic and dill support immunity and reduce inflammation

• Olive oil provides heart-healthy fats

• Lower in refined carbs but high in nutrients—perfect for a light yet satisfying dish

Serving Suggestions

• Serve as a light main dish with a side of crusty bread or quinoa

• Pair with a fresh tomato-cucumber salad

• Slice into squares and pack for lunch

• Use as a side dish for grilled fish or chicken

• Top with a fried egg for a hearty breakfast

• Serve with a glass of chilled white wine or lemon-infused water

• Sprinkle with extra dill or chopped parsley before serving

• Drizzle with hot sauce or pesto for a bold twist

• Pair with roasted potatoes for a heartier meal

• Serve cold the next day with extra yogurt sauce on the side

Cooking Tips

• Always squeeze out moisture from the zucchini to avoid a soggy bake

• Use whole milk for a richer texture, or low-fat for a lighter version

• Let the cooked vegetables cool before mixing with eggs to prevent curdling

• Adjust baking time based on your oven—check at 35 minutes

• Add chili flakes or cumin for an earthy, spicy note

• Use a ceramic or glass baking dish for even cooking

• Top with breadcrumbs and extra cheese for a crispy crust

• You can double the recipe for a larger crowd

• Store leftovers in an airtight container for up to 4 days in the fridge

• Reheat in the oven or microwave for best texture

Variations to Try

• Cheese swap: Use feta, cheddar, or goat cheese instead of mozzarella

• Spicy version: Add chopped green chilies or a pinch of cayenne

• Low-carb version: Replace flour with almond flour or chickpea flour

• Vegan version: Use plant-based milk, vegan cheese, and flax eggs

• Meaty option: Add cooked, diced chicken or turkey

• Green version: Mix in spinach, kale, or fresh herbs

• Mushroom lover’s: Add sautéed mushrooms for a deep umami flavor

• Crust version: Pour the mixture into a pie crust for a quiche-style meal

• Mini bakes: Make them in muffin tins for single servings

• Middle Eastern flair: Add cumin, za’atar, and sumac for bold taste

Conclusion

This Zucchini Vegetable Bake with Mozzarella and Garlic Yogurt Sauce is a cozy, satisfying dish packed with wholesome goodness and savory comfort. The combination of fresh vegetables, creamy mozzarella, and tangy garlic yogurt makes every bite delightful. Whether you’re serving it for brunch, lunch, or dinner, it’s the kind of dish that everyone will ask for seconds—and for the recipe.

Simple to prepare and big on flavor, this bake is a delicious way to bring vegetables to the center of the table.

10 Comprehensive FAQ Section

1. Can I prepare this dish ahead of time?
Yes. You can prep the whole dish and store it in the fridge overnight before baking, or bake it fully and reheat when ready to serve.

2. Can I freeze it?
While best fresh, you can freeze leftovers. Let it cool, wrap portions tightly, and freeze for up to 2 months. Reheat in the oven.

3. What’s the best substitute for zucchini?
Grated eggplant or chopped spinach work well. Be sure to squeeze out moisture, just like with zucchini.

4. Can I skip the garlic yogurt sauce?
You can, but it adds a wonderful tangy creaminess. You could also replace it with sour cream, tzatziki, or hummus.

5. Can I make this gluten-free?
Yes. Swap regular flour with a gluten-free blend or chickpea flour. Baking time may vary slightly.

6. Can I make this without cheese?
Yes, but cheese adds creaminess and flavor. Use a dairy-free version or increase the amount of yogurt sauce if omitting cheese.

7. What type of baking dish works best?
A ceramic or glass baking dish ensures even baking and helps retain heat longer when serving.

8. How do I store leftovers?
Let the dish cool completely, then store in an airtight container in the fridge for up to 4 days.

9. Can I use pre-shredded mozzarella?
Yes, but freshly grated melts better. If using pre-shredded, check for additives like anti-caking agents that may affect texture.

10. Is this good for meal prep?
Absolutely. It reheats well and holds together nicely, making it great for packed lunches or quick dinners during the week.