This Cheesy Baked Zucchini and Eggplant with Dill Yogurt Sauce is a deliciously creamy and flavorful dish. With tender roasted vegetables, melty mozzarella, and a refreshing yogurt-dill sauce, it’s a perfect side or main course for any occasion. Whether you’re hosting guests or enjoying a cozy family dinner, this recipe is sure to impress.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- For the Vegetables:
- 2 zucchini, thinly sliced
- 2 eggplants, thinly sliced
- 6 tbsp olive oil
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- Oregano to taste
- 2 cloves garlic, minced
- For the Sauce:
- 1 bunch dill, chopped
- 3 tbsp yogurt
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- For the Topping:
- 150 g (1 ½ cups) mozzarella cheese, grated
- 3 tbsp mayonnaise
- 2 spring onions, chopped
- Black pepper to taste
- Salt to taste
Directions
- Prepare the Vegetables:
- Preheat your oven to 180°C (350°F).
- Slice the zucchini and eggplants into thin, even slices.
- In a large bowl, mix olive oil, paprika, salt, black pepper, oregano, and minced garlic. Toss the sliced vegetables in this mixture until evenly coated.
- Arrange the coated slices on a parchment-lined baking sheet. Bake for 15 minutes, or until tender.
- Prepare the Sauce:
- In a small bowl, combine chopped dill, yogurt, paprika, salt, and black pepper. Mix well and set aside.
- Assemble and Final Bake:
- Remove the baked vegetables from the oven. Sprinkle grated mozzarella cheese evenly over the top.
- Add dollops of mayonnaise across the surface of the vegetables.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and sprinkle with chopped spring onions. Season with additional salt and black pepper, if needed.
- Serve hot with the prepared yogurt-dill sauce on the side.
5 Serving Suggestions
- Serve as a flavorful side dish alongside grilled chicken or fish.
- Pair with a fresh green salad and crusty bread for a vegetarian main course.
- Add as a side to a pasta dish for a hearty Italian-inspired meal.
- Serve as an appetizer with the yogurt sauce for dipping.
- Enjoy it with rice or quinoa for a complete vegetarian meal.
Cooking Tips
- Slice the vegetables evenly to ensure they cook at the same rate.
- Use freshly grated mozzarella for better melting and flavor.
- For a spicier kick, add a pinch of chili flakes to the seasoning mix.
- Avoid overcrowding the baking sheet to ensure the vegetables roast evenly.
- Allow the vegetables to cool slightly before adding the toppings to prevent sogginess.
Nutritional Benefits
- Zucchini and Eggplants: High in fiber, vitamins, and antioxidants, supporting digestion and overall health.
- Dill and Yogurt Sauce: Rich in probiotics, aiding gut health and boosting immunity.
- Mozzarella Cheese: A good source of calcium and protein for bone and muscle health.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Yes
- Low Carb: Suitable for low-carb diets
Nutritional Facts (per serving, approximate)
- Calories: 250
- Protein: 10 g
- Carbohydrates: 12 g
- Fat: 18 g
- Fiber: 3 g
- Sodium: 300 mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10 minutes to maintain crispness.
- Not recommended for freezing, as the texture of the vegetables may change upon thawing.
Why You’ll Love This Recipe
- Easy to prepare with minimal ingredients and steps.
- A balanced dish that combines fresh vegetables, creamy cheese, and refreshing sauce.
- Versatile enough to serve as a side, appetizer, or main course.
- Packed with flavors and textures that everyone will enjoy.
Conclusion
Cheesy Baked Zucchini and Eggplant with Dill Yogurt Sauce is a versatile and crowd-pleasing dish perfect for weeknight dinners or special occasions. With its tender vegetables, gooey cheese, and vibrant sauce, it’s a flavorful way to enjoy seasonal produce. Try it today and bring a taste of comfort to your table!
10 Frequently Asked Questions with Answers
- Can I use other vegetables? Yes, bell peppers, tomatoes, or mushrooms work well.
- Can I substitute yogurt in the sauce? Yes, sour cream or a dairy-free alternative can be used.
- What cheese can I use instead of mozzarella? Cheddar, Gruyère, or Monterey Jack are great substitutes.
- Can I skip mayonnaise? Yes, you can omit it or replace it with additional cheese or yogurt.
- Can I make this dish vegan? Use vegan cheese and mayonnaise, and substitute yogurt with a plant-based option.
- How do I prevent soggy vegetables? Pat the vegetables dry before seasoning and avoid overcrowding the baking sheet.
- Can I prepare this ahead of time? Yes, assemble the dish and refrigerate. Bake just before serving.
- What herbs can I use instead of dill? Parsley, cilantro, or basil are excellent alternatives.
- Can I make this spicier? Add chili flakes or cayenne pepper to the vegetable seasoning.
- What can I serve with this dish? Pair with roasted potatoes, grilled meats, or a grain-based salad.