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This Zucchini Vegetable Casserole with Creamy Garlic Dill Sauce is a vibrant, healthy, and flavorful dish perfect for vegetarians and veggie lovers alike. Made with fresh zucchini, sweet peppers, onions, and a rich egg-milk-flour batter, it’s baked to golden perfection, then topped with melty cheese and paired with a refreshing creamy sauce. Whether you’re looking for a hearty meatless main or a colorful side dish for a family dinner or potluck, this casserole is an easy-to-make showstopper. The creamy yogurt-garlic-dill sauce adds a tangy brightness that complements the soft, savory vegetables inside.

FULL RECIPE

Ingredients

2 medium zucchini
1 teaspoon salt (for zucchini)
2 onions, finely chopped
2 tablespoons olive oil
1 medium carrot, grated
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon salt (for seasoning)
½ teaspoon black pepper
1 teaspoon Italian herbs
3 garlic cloves, minced
3 eggs
300 ml (1 ¼ cups) milk
240 grams (2 cups) all-purpose flour
150 grams (1 ½ cups) grated cheese (any meltable cheese like cheddar or mozzarella)

For the Creamy Garlic Dill Sauce:

1 tablespoon mayonnaise
1 tablespoon Greek yogurt or sour cream
1 teaspoon mustard
Juice of ½ lemon
2 garlic cloves, minced
1 cucumber, grated and drained
1 tablespoon chopped fresh dill
Black pepper, to taste

Directions

Grate the zucchini and mix with 1 teaspoon salt. Let sit for 15 minutes, then squeeze out the excess liquid.
In a large frying pan, heat olive oil. Add chopped onions and grated carrot. Sauté for 2 minutes.
Add chopped yellow and red bell peppers. Fry for 2–3 minutes.
Stir in the minced garlic, remaining salt, black pepper, and Italian herbs. Cook for another 2–3 minutes until fragrant and softened.
In a mixing bowl, whisk together eggs, milk, and flour until smooth.
Fold in the cooked vegetables and the drained zucchini. Mix until well combined.
Pour the batter into a greased or parchment-lined baking dish.
Bake in a preheated oven at 200°C (400°F) for 35 minutes.
Remove from oven, sprinkle grated cheese on top, and return to bake for an additional 15 minutes, until golden and bubbly.
Meanwhile, make the sauce: In a small bowl, combine mayonnaise, Greek yogurt (or sour cream), mustard, lemon juice, minced garlic, grated cucumber (squeezed dry), dill, and pepper. Mix well.
Slice the casserole and serve hot with a generous dollop of the garlic dill sauce.

Preparation Time

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Nutritional Facts (per serving – approx.)

Calories: 280 kcal
Protein: 12 g
Carbohydrates: 25 g
Fat: 15 g
Fiber: 4 g
Calcium: 180 mg
Sugar: 5 g

About This Recipe

This recipe is a celebration of fresh vegetables and comforting flavors, layered into a wholesome baked casserole. The zucchini provides a soft and juicy texture, while the carrots and bell peppers add sweetness and crunch. Eggs and flour bind everything together, creating a tender cake-like base, topped with golden, melted cheese. The sauce—a blend of creamy yogurt, tangy lemon, and crisp cucumber—brings a delightful contrast. It’s easy to make, customizable, and perfect for those seeking a healthier alternative to heavy, meat-based casseroles.

Why You’ll Love This Recipe

It’s packed with fresh, vibrant vegetables.
Perfect for vegetarians and meatless meals.
Easy to prepare with basic ingredients.
Creamy, cheesy, savory, and tangy all in one bite.
Ideal for family dinners, lunchboxes, or potlucks.
Great make-ahead dish—flavors deepen with time.
A fantastic way to use up extra zucchini or summer produce.
Balanced in protein, fiber, and nutrients.
Customizable with different veggies or herbs.
Pairs beautifully with salads, bread, or light meats.

The Origins and Inspiration Behind the Dish

This dish is inspired by Mediterranean and Eastern European cooking traditions, where zucchini, garlic, dill, and yogurt are staples. Combining them into a baked casserole is a popular method in Balkan and Middle Eastern homes, often served during the summer when zucchini is abundant. The creamy sauce draws inspiration from Greek tzatziki and Slavic garlic dips, which add richness and freshness. This casserole brings together these flavors in a way that feels both rustic and modern—hearty, healthy, and comforting.

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze slices individually in cling wrap and place in a freezer bag. Keeps well for up to 2 months.
Reheating: Reheat in a microwave for 2–3 minutes or in an oven at 180°C (350°F) for 10–12 minutes. For a crispy top, use the broil function for the last 2 minutes.
Sauce Storage: The sauce can be kept in the fridge in a sealed jar for up to 3 days.

Common Variations to Try

Add Protein: Include cooked chicken, ground turkey, or crumbled tofu for a complete meal.
Change Cheese: Try feta, parmesan, gouda, or goat cheese.
Add Grains: Mix in cooked quinoa, rice, or bulgur to make it more filling.
Spice It Up: Add red pepper flakes or jalapeños for a kick.
Use Different Herbs: Swap Italian herbs for thyme, parsley, or mint.
Gluten-Free: Substitute flour with gluten-free flour or chickpea flour.
Low-Fat Version: Use low-fat cheese and reduce oil and mayo in the sauce.

Pairing Recommendations

Serve with a crisp green salad tossed in lemon vinaigrette.
Pair with roasted baby potatoes or garlic bread.
Excellent alongside grilled chicken or fish.
Refresh with sparkling lemonade, cucumber water, or iced herbal tea.
Try it with a side of hummus or baba ganoush for Mediterranean flair.

Health Benefits

Zucchini is rich in fiber, vitamin C, and potassium—great for heart health.
Carrots provide beta-carotene and antioxidants.
Bell peppers are high in vitamin C and boost immunity.
Eggs offer high-quality protein and brain-boosting choline.
Greek yogurt contains probiotics that promote gut health.
Olive oil supports anti-inflammatory and heart health benefits.
This dish is balanced, nutrient-dense, and supports digestive and immune health.

10 Frequently Asked Questions

1. Can I prepare this casserole ahead of time?
Yes! You can prepare and assemble the casserole a day in advance. Just cover and refrigerate before baking.

2. Can I freeze this casserole?
Absolutely. Once cooled, slice and freeze in portions. Thaw in the fridge overnight before reheating.

3. Can I use other vegetables?
Yes. Mushrooms, spinach, broccoli, or corn are great substitutes or additions.

4. Can I make this recipe gluten-free?
Yes, substitute the flour with your favorite gluten-free blend.

5. What can I use instead of mayonnaise in the sauce?
You can omit it or use avocado, hummus, or extra Greek yogurt.

6. Can I make this dairy-free?
Use dairy-free cheese and yogurt alternatives, and skip the mayo or use vegan mayo.

7. How do I prevent a soggy casserole?
Make sure to squeeze the zucchini well and don’t overload with moisture-rich veggies.

8. Is this suitable for kids?
Yes, it’s a family-friendly dish with mild flavors. Kids love the cheesy top!

9. Can I make it spicy?
Add a pinch of cayenne, chili flakes, or chopped chili to the batter or sauce.

10. What size baking dish should I use?
A standard 9×13 inch (23×33 cm) dish works perfectly, or use any similar-sized casserole pan.

Conclusion

This Zucchini Vegetable Casserole with Creamy Garlic Dill Sauce is a delightful blend of comforting textures and bold, fresh flavors. It’s simple enough for everyday meals yet special enough to serve at gatherings. Whether you’re cooking for your family or preparing a wholesome meal to share, this dish delivers on both taste and nutrition. Its flexibility allows you to adapt the ingredients to what you have on hand, and the creamy sauce takes it to the next level. Try this today, and let your oven do the magic!