This savory and wholesome casserole is the perfect marriage of tender vegetables, seasoned meat, and a creamy yogurt sauce all baked under a golden, cheesy crust. The dish features layers of grated potatoes, spiced ground meat, thinly sliced zucchini, sautéed leeks, mushrooms, and bell pepper—all crowned with melty mozzarella and enriched with eggs and yogurt. It’s a complete, protein-packed meal that’s comforting, flavorful, and balanced. Ideal for family dinners or meal prepping for the week, this recipe brings nourishing ingredients and bold flavors together in every bite.
Preparation, cook, and total times
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
YIELD
Serves 6
CUISINE
Mediterranean-European fusion with Eastern European influences
A full list of ingredients
For the meat mixture:
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250 g ground meat (beef, turkey, or pork)
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1 egg
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1 garlic clove, minced
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1 tsp dried garlic powder
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½ tsp black pepper
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Salt to taste
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1 tbsp tomato paste
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1 small onion, finely chopped
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1 tbsp chopped fresh dill
For the yogurt topping:
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1 egg
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2 tbsp Greek yogurt
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1 tbsp olive oil
For the layers:
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300 g potatoes, peeled and grated
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2 eggs
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2 tbsp all-purpose flour
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Salt and paprika to taste
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1 zucchini, thinly sliced
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1 stalk leek, thinly sliced
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150 g mushrooms, sliced
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1 bell pepper, diced
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100 g mozzarella cheese, grated
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1 tbsp olive oil (for sautéing)
Step-by-step cooking directions
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Prepare the potato layer
Grate the potatoes into a large bowl. Squeeze out as much excess moisture as possible. Add 2 eggs, 2 tbsp flour, salt, and paprika. Mix until fully combined. Press into the bottom of a greased baking dish to form a compact base layer. -
Cook the meat mixture
In a separate bowl, combine ground meat with 1 egg, garlic clove, garlic powder, salt, black pepper, chopped onion, tomato paste, and dill. Mix thoroughly. Sauté in a skillet over medium heat until just browned (about 5–7 minutes). Set aside. -
Sauté the vegetables
Heat 1 tbsp olive oil in a pan. Sauté leeks until soft (3–4 minutes). Add bell pepper and mushrooms. Cook until tender and any excess moisture has evaporated. Season with salt and pepper. Set aside. -
Assemble the layers
Preheat oven to 180°C (350°F). Spread the meat mixture over the potato base. Layer zucchini slices evenly on top. Then add the sautéed vegetable mixture. Press lightly to level the surface. -
Prepare and add the yogurt topping
In a small bowl, whisk together 1 egg, 2 tbsp Greek yogurt, and 1 tbsp olive oil. Pour this sauce over the top layer of vegetables. -
Add cheese and bake
Sprinkle grated mozzarella evenly across the top. Bake uncovered for 40–45 minutes, or until golden and bubbling. Let rest for 5–10 minutes before slicing and serving.
Nutritional information
(Per serving, approximate)
Calories: 360
Protein: 21g
Carbohydrates: 18g
Fat: 24g
Fiber: 3g
Sugar: 3g
Sodium: 400mg
The origins and popularity of the recipe
Layered vegetable and meat casseroles are a staple in many Eastern European and Mediterranean cuisines, often passed down through generations. This dish is inspired by those traditional comfort foods, particularly moussaka and Balkan-style bakes. The use of yogurt and dill is typical in Greek and Eastern European cooking, while the potato and vegetable layers echo rustic countryside meals where ingredients are seasonal and nourishing. Its popularity lies in its flexibility, affordability, and full meal appeal in a single dish.
Reasons why you’ll love the recipe
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It’s a full meal baked in one dish—protein, carbs, and vegetables in every bite.
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The layers give it visual appeal and ensure every forkful is dynamic.
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It’s flexible—swap veggies or cheese and still get delicious results.
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It reheats beautifully, making it ideal for leftovers and meal prep.
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It brings together comforting textures: crispy base, juicy meat, creamy topping.
Health benefits
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High in protein from ground meat, eggs, and yogurt—great for muscle repair.
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Rich in vitamins and minerals from zucchini, potatoes, mushrooms, and bell pepper.
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Greek yogurt offers probiotics, which aid in digestion and immune health.
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Garlic, dill, and leeks offer natural anti-inflammatory and detoxifying properties.
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Balanced fats from olive oil and cheese contribute to satiety.
Serving suggestions
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Serve with a cucumber-yogurt salad or tomato-cucumber-onion side for contrast.
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A glass of chilled white wine or sparkling water with lemon pairs perfectly.
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For breakfast leftovers, reheat and serve with a fried egg on top.
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Cut into small squares and serve as party appetizers or part of a brunch spread.
Cooking tips
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Make sure to dry potatoes thoroughly to prevent soggy texture.
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Layer vegetables thinly and evenly for even cooking.
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Let the casserole rest before slicing—it firms up as it cools.
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Grate your own cheese for better melt and flavor.
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Use parchment paper if you want an easy lift and clean-up.
Variations to try
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Add crumbled feta or a layer of ricotta for extra creaminess.
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Try grated carrots or spinach in the vegetable layer.
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Use ground turkey or chicken for a leaner version.
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Make it vegetarian by replacing meat with cooked lentils or chickpeas.
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Spice it up with chili flakes or smoked paprika in the meat mixture.
A conclusion
This layered zucchini and potato bake with ground meat and yogurt sauce is the kind of homey, satisfying meal that everyone at the table will appreciate. It’s nutritious, versatile, and ideal for using up what you have in the fridge. Whether you’re aiming to eat healthier, feed a family, or prepare a stress-free dinner, this dish hits all the right notes. Its tender layers, cheesy top, and savory middle will have you going back for seconds—and thirds.
10 comprehensive FAQ section
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Can I prepare this casserole ahead of time?
Yes, you can assemble it up to 24 hours in advance and store it covered in the fridge. Bake when ready to serve. -
Can I freeze it?
Yes. After baking and cooling, slice into portions and freeze individually. Reheat in the oven for best results. -
What’s a good substitute for Greek yogurt?
Sour cream, plain regular yogurt, or crème fraîche can be used in place of Greek yogurt. -
Can I use sweet potatoes instead of white potatoes?
Yes, though the flavor will be slightly sweeter and the texture softer. Adjust seasoning accordingly. -
How do I make it vegetarian?
Replace meat with lentils, chopped mushrooms, or a plant-based ground meat alternative. -
Can I add cheese between the layers?
Yes! A light sprinkle of feta or cheddar between layers adds extra flavor. -
What if I don’t like dill?
You can substitute with parsley, thyme, or basil for a different flavor profile. -
Is it gluten-free?
Use a gluten-free flour or starch (like rice flour or potato starch) in place of all-purpose flour in the potato base to make it fully gluten-free. -
Can I use pre-cooked meat?
Yes, but ensure it’s well-seasoned and not too dry. Reduce the cooking time slightly when baking. -
How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.