Baked Zucchini and Mozzarella Savory Squares.

These zucchini-packed savory squares offer a delightful fusion of Mediterranean and Eastern European culinary traditions, transforming humble garden vegetables into an indulgent yet health-conscious dish. By layering grated zucchini, bell pepper, fresh herbs, and creamy mozzarella within a light egg-and-flour batter, then baking until golden and bubbling, this recipe elevates simple ingredients into a crowd-pleasing centerpiece for brunch, lunch, or light dinner. The crisp, herb-infused crust on top yields to a tender, savory interior punctuated by pockets of melted cheese and bursts of tomato, making every forkful a harmonious blend of textures and flavors.

Preparation and Cook Time

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Yield

Makes one 8×8‑inch (20×20 cm) baking dish, approximately 6–8 servings.

Cuisine

Mediterranean‑inspired with Eastern European gefällt of traditional mücver and modern baked casserole technique.

Ingredients

• 2 medium zucchini (about 400 g), grated

• 1 medium bell pepper, finely diced

• 2 medium tomatoes, diced

• 1 handful fresh parsley, chopped

• 1 handful green onions, chopped

• 1 garlic clove, pressed

• 4 large eggs (for the zucchini batter)

• 100 g plain yogurt

• 6 Tbsp all‑purpose flour

• 1 tsp baking powder

• 1 tsp salt, divided

• ½ tsp freshly ground black pepper

• 1 tsp mixed dried herbs (oregano, thyme, basil)

• 1 Tbsp olive oil (for batter)

• 1 tomato, thinly sliced (for topping)

• 1 small ball fresh mozzarella, sliced

• 100 g shredded pizza mozzarella

• 2 Tbsp olive oil (for brushing before second bake)

Directions

Preheat your oven to 180 °C (350 °F). Grease an 8×8‑inch baking dish lightly with olive oil. In a large bowl, toss the grated zucchini with ½ tsp salt and let it rest for five minutes to draw out excess moisture. Meanwhile, dice the bell pepper and two tomatoes, chop parsley and green onions, and press the garlic. After resting, use a clean kitchen towel or cheesecloth to squeeze the zucchini until mostly dry. Return the zucchini to the bowl and add diced bell pepper, tomatoes, parsley, green onions, and garlic. Crack in four eggs, add yogurt, 1 Tbsp olive oil, the remaining ½ tsp salt, pepper, and mixed dried herbs. Stir well until ingredients are evenly distributed. Sift in six tablespoons of flour and one teaspoon of baking powder, then fold gently until the batter is smooth but still light. Transfer the mixture to the prepared baking dish and spread into an even layer using the back of a spoon. Arrange the sliced tomato over the top, followed by the fresh mozzarella slices, then sprinkle shredded pizza mozzarella to cover the surface. Place in the preheated oven and bake for 15 minutes. Remove the dish, brush or drizzle two tablespoons of olive oil over the top to encourage browning, then return to the oven for an additional ten minutes or until the cheese is golden and bubbling. Allow the bake to rest for five minutes before slicing into squares or wedges for serving.

Nutritional Information

Per Serving (1/8th of the dish):

• Calories: 180 kcal

• Protein: 9 g

• Carbohydrates: 10 g

• Fat: 11 g

• Fiber: 1.5 g

• Sodium: 350 mg

• Calcium: 150 mg
  This approximation will vary slightly based on specific ingredient brands and portion sizes.

Origin and Popularity

The concept of grated-vegetable fritters has deep roots across the Mediterranean and Eastern European regions. In Turkey, mücver showcases zucchini, dill, and parsley bound lightly with egg and flour, traditionally pan‑fried in olive oil. In Jewish cuisine, latkes often spotlight potatoes but occasionally incorporate other grated vegetables. Over time, home cooks have adapted these fritters into baked forms for modern convenience and health considerations, preserving their signature crisp edges while reducing oil. This baked version borrows from that tradition, layering ingredients in a single dish for easy preparation, communal serving, and a visually appealing presentation that resonates with both rustic comfort and contemporary taste.

Reasons to Love It

This recipe shines for its adaptability, vibrant appearance, and balanced flavors. It appeals to vegetarians and omnivores alike, thanks to the irresistible allure of melted mozzarella. It’s perfect for entertaining—guests can help themselves to perfectly cut squares—and doubles beautifully as leftovers. The relatively short hands‑on prep time makes it a practical weeknight option, yet it’s elegant enough to serve at weekend brunches or potlucks.

Health Benefits

Zucchini provides a low‑calorie base rich in vitamins A and C, potassium, and fiber, supporting heart health and digestion. Bell peppers and tomatoes boost antioxidant levels through vitamin C and lycopene, which may help reduce inflammation and protect cellular health. Yogurt and eggs supply high‑quality protein and probiotics, enhancing satiety and gut flora balance. Olive oil introduces heart‑healthy monounsaturated fats, while the moderation of cheese ensures calcium intake without excessive saturated fat. Baking instead of frying minimizes added oils while retaining the beloved flavors of traditional fritters.

Serving Suggestions

Serve warm or at room temperature alongside a crisp green salad tossed with lemon vinaigrette to cut richness. Offer dollops of tangy sour cream or Greek yogurt mixed with chopped dill for dipping. For a Mediterranean spread, pair with hummus, roasted red pepper dip, and grilled pita slices. It also complements brothy soups like tomato‑basil or lentil for a more substantial meal.

Cooking Tips

Always salt and rest the grated zucchini to remove excess liquid; skipping this step leads to a soggy texture. Use a light hand when folding in flour to retain air pockets in the batter for a tender crumb. If the top browns too quickly during the second bake, loosely tent with foil. Test doneness by looking for cheese that’s deeply golden around the edges and a firm, springy center.

Variations

Substitute feta cheese for mozzarella and add a pinch of crushed red pepper flakes for a sharper, spicier profile. Incorporate grated carrots or finely chopped spinach for additional color and nutrients. Blend fresh basil into the batter or swirl in pesto before topping for herbaceous depth. For a gluten‑free adaptation, use a 1:1 gluten‑free flour blend and gluten‑free breadcrumbs in place of flour and panko.

Conclusion

By marrying the rustic charm of traditional zucchini fritters with a modern, oven‑baked technique, this recipe delivers a dish that’s as nutritious as it is delicious. Its vibrant presentation, versatility as an appetizer or main, and ease of preparation make it an essential addition to any home cook’s repertoire. Whether you’re seeking a bright brunch item, a portable party pleaser, or a light dinner option, these savory zucchini squares promise to impress with minimal fuss and maximum flavor.

Frequently Asked Questions

1. Can I prepare the zucchini mixture ahead of time? You can assemble the batter and store it covered in the refrigerator for up to six hours; bring it to room temperature before baking.
2. How do I prevent the bake from becoming watery? Thoroughly drain the zucchini after salting, squeezing out all excess moisture with a towel or cheesecloth.
3. Is it possible to freeze leftovers? Yes, freeze cooled squares in airtight containers for up to one month; reheat from frozen at 180 °C (350 °F) for 12–15 minutes.
4. What oil is best for brushing? Use extra‑virgin olive oil for flavor or a neutral oil like avocado oil if preferred.
5. Can I omit the yogurt? You may replace yogurt with an extra egg for binding, but the texture will be slightly less tender.
6. What other cheeses work well? Gruyère, cheddar, or goat cheese add unique flavor profiles—choose based on preference.
7. How do I make this vegan? Replace eggs with flaxseed “eggs,” use plant-based yogurt, and substitute vegan cheese.
8. Why use baking powder? It creates lift in the batter, ensuring a light, airy structure rather than a dense casserole.
9. Can I double the recipe? Yes—use a larger baking pan and increase bake time by 5–10 minutes, checking for even browning.
10. What herbs complement zucchini best? Parsley and dill are classic, while basil or cilantro offer bright alternatives.