This Zucchini and Vegetable Bake is a flavorful, healthy dish combining layers of tender zucchini, vibrant vegetables, and melted mozzarella. Paired with a creamy garlic sauce, it’s a wholesome meal perfect for any occasion.
Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings
Makes: 6 servings
Ingredients
1.2-1.3 kg (2.5-3 lbs) zucchini, grated
3 eggs
1 cup milk
30 ml (1 fl oz) olive oil
1 cup flour
2 tsp baking powder
2 onions, finely chopped
Vegetable oil (for sautéing)
1 carrot, grated
1 red bell pepper, diced
1 yellow bell pepper, diced
1 long pepper, diced
Salt and pepper to taste
2-3 cloves garlic, minced
100 g (3.5 oz) pizza mozzarella, grated
1 tbsp dill, chopped
For the Garlic Sauce:
2 tbsp Greek yogurt
2 tbsp mayonnaise
1 clove garlic, minced
1/2 tsp curry powder
1/2 tsp sweet paprika
Directions
Prepare the Zucchini Base:
Preheat your oven to 180°C (350°F).
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
Mix the Batter:
In a large bowl, beat the eggs and mix in the milk and olive oil.
Gradually add the flour and baking powder, mixing until smooth.
Fold in the grated zucchini and season with salt and pepper. Set aside.
Sauté the Vegetables:
Heat a tablespoon of vegetable oil in a skillet over medium heat.
Sauté the chopped onions until soft, then add the grated carrot, diced peppers, and minced garlic. Cook for 5-7 minutes, stirring occasionally. Season with salt and pepper.
Assemble the Bake:
Grease a baking dish with olive oil.
Pour half of the zucchini batter into the dish, spreading it evenly.
Layer the sautéed vegetables over the batter.
Top with the remaining zucchini batter and sprinkle with grated mozzarella.
Bake the Casserole:
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until golden brown and set in the middle.
Prepare the Garlic Sauce:
In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, curry powder, and sweet paprika. Stir until well combined.
Serve:
Allow the casserole to cool slightly before slicing. Serve warm with a drizzle of garlic sauce and garnish with chopped dill.
Serving Suggestions
Serve alongside a fresh green salad for a light meal.
Pair with crusty bread or garlic bread.
Add a side of roasted potatoes or steamed rice for a heartier dish.
Cooking Tips
Use a mix of colorful bell peppers for added flavor and visual appeal.
Ensure the zucchini is well-drained to avoid excess water in the bake.
Substitute mozzarella with cheddar or feta for a different flavor profile.
Nutritional Benefits
Zucchini: Low in calories, rich in vitamins A and C.
Vegetables: Packed with fiber, antioxidants, and essential nutrients.
Greek Yogurt: High in protein and probiotics.
Dietary Information
Vegetarian: Yes
Gluten-Free: Substitute flour with a gluten-free alternative.
Nutritional Facts (Per Serving)
Calories: ~220
Protein: 10 g
Carbohydrates: 18 g
Fat: 12 g
Fiber: 3 g
Storage
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Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in the oven at 180°C (350°F) for 10 minutes or in the microwave.
Freeze: Freeze individual portions for up to 1 month. Thaw before reheating.
Why You’ll Love This Recipe
Versatile and customizable with your favorite vegetables.
Packed with nutrients and flavor.
Perfect for meal prep or entertaining guests.
A delicious way to incorporate more vegetables into your diet.
Conclusion
This Zucchini and Vegetable Bake with Mozzarella and Garlic Sauce is a wholesome, delicious dish that’s easy to prepare and packed with flavor. Whether served as a main course or side dish, it’s sure to delight everyone at the table. Try it for your next meal and enjoy the comfort of a homemade casserole with a gourmet touch!
Frequently Asked Questions (FAQ)
Can I use frozen zucchini? Yes, but make sure to thaw and drain it thoroughly.
What other cheeses can I use? Feta, cheddar, or Gouda work well.
Can I make this ahead of time? Yes, assemble it in advance and bake just before serving.
Can I skip the garlic sauce? Yes, but it adds a delicious flavor boost.
Can I add meat to this recipe? Ground chicken or turkey can be sautéed with the vegetables.
Can I replace Greek yogurt with sour cream? Yes, sour cream is a good substitute.
What other herbs can I use? Basil, parsley, or oregano are great options.
How can I make this dish vegan? Use plant-based milk, cheese, and yogurt.
How do I prevent the bake from being watery? Drain the zucchini well before adding it to the batter.
Can I double the recipe? Yes, use a larger baking dish and adjust the baking time accordingly.
