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Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Baked Zucchini:
- Zucchini: 2 medium, grated (about 500g)
- Salt: To taste (for zucchini and seasoning)
- Eggs: 2 large, beaten
- Cherry Tomatoes: 1 cup, halved
- Fresh Parsley: 1/4 cup, chopped
- Garlic: 2 cloves, minced
- Flour: 60g (1/2 cup)
- Black Pepper: To taste
- Mozzarella Cheese: 150g (1 1/2 cups), shredded
For the Sauce:
- Sour Cream: 60g (1/4 cup)
- Mayonnaise: 60g (1/4 cup)
- Fresh Cucumber: 1 small, finely chopped
- Fresh Herbs (Dill or Parsley): 2 tablespoons, chopped
- Garlic: 1 clove, minced
- Salt: To taste
Directions
- Prepare the Zucchini:
- Grate the zucchini and place it in a colander. Sprinkle with salt and let sit for 10 minutes. Squeeze out excess liquid using a clean kitchen towel or your hands.
- Combine Ingredients:
- In a large bowl, mix the grated zucchini, beaten eggs, halved cherry tomatoes, parsley, and garlic. Add flour and black pepper, stirring until well combined.
- Bake the Zucchini:
- Preheat the oven to 180°C (350°F).
- Grease a baking dish and spread the zucchini mixture evenly. Top with shredded mozzarella.
- Bake for 25-30 minutes, or until the top is golden and the cheese is bubbly.
- Prepare the Sauce:
- In a small bowl, combine sour cream and mayonnaise. Mix in the chopped cucumber, herbs, garlic, and a pinch of salt. Stir well.
- Serve:
- Let the baked zucchini cool slightly before cutting into portions. Serve warm with the herb sauce for dipping or drizzling.
Serving Suggestions
- Serve with a side salad for a complete meal.
- Pair with crusty bread for added texture.
- Enjoy as a side dish with grilled chicken or fish.
Cooking Tips
- Drain zucchini thoroughly to prevent a watery bake.
- Use parchment paper for easy cleanup and to prevent sticking.
- Customize toppings: Add grated Parmesan for extra flavor or sprinkle red chili flakes for a kick.
Nutritional Benefits
- Zucchini: Low in calories, high in fiber, and rich in vitamins A and C.
- Mozzarella: A good source of calcium and protein.
- Garlic and Fresh Herbs: Add antioxidants and flavor without additional calories.
Dietary Information
- Vegetarian
- Can be made gluten-free by using almond flour or gluten-free flour.
Nutritional Facts (Per Serving):
- Calories: ~220
- Protein: ~12g
- Carbohydrates: ~10g
- Fat: ~15g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- It’s a healthy, low-carb option full of fresh vegetables.
- The creamy herb sauce adds a refreshing contrast to the baked zucchini.
- It’s versatile and can be enjoyed as a main dish or side.
- Easy to prepare and perfect for meal prep.
Conclusion
This Baked Zucchini with Fresh Herb Sauce is a simple yet flavorful recipe that highlights the best of fresh, wholesome ingredients. Whether you’re hosting a dinner or looking for a quick weeknight meal, this dish is sure to delight.
Frequently Asked Questions
- Can I use frozen zucchini?
Yes, but thaw and drain thoroughly before using. - What can I substitute for mozzarella?
Use cheddar, Parmesan, or a dairy-free cheese alternative. - Can I make this dish vegan?
Substitute eggs with a flaxseed mixture and use vegan cheese and mayo. - How do I prevent a watery dish?
Squeeze out as much liquid as possible from the grated zucchini. - Can I freeze leftovers?
Yes, but the texture may change. Reheat in the oven for best results. - What other vegetables can I add?
Try grated carrots, chopped bell peppers, or spinach. - Can I make this ahead?
Yes, assemble the mixture and refrigerate. Bake just before serving. - What can I use instead of sour cream?
Plain Greek yogurt works as a substitute. - How do I make it spicier?
Add chopped jalapeños or red chili flakes to the mixture. - Can I skip the sauce?
The sauce enhances the dish but can be omitted or replaced with a different dip.