This Savory Zucchini and Cheese Bake with Creamy Yogurt-Garlic Sauce is a light yet satisfying dish perfect for any time of day. Made with fresh grated zucchini, carrots, onions, herbs, and plenty of cheese, it’s a flavorful way to enjoy vegetables in a baked form. The dish is paired with a creamy Greek yogurt sauce infused with garlic and dill, which brings a refreshing, tangy contrast to the warm and cheesy vegetable bake. It’s ideal as a vegetarian main, a brunch dish, or a healthy side at your next gathering. Simple to prepare and packed with goodness, this recipe will quickly become a family favorite.
Cooking Time
-
Prep Time: 20 minutes
-
Cook Time: 35 minutes
-
Total Time: 55 minutes
-
Servings: 6 portions
Ingredients
For the Zucchini Bake:
-
3 eggs
-
1 cup (240 ml) milk
-
1 cup (120 g) all-purpose flour
-
3 zucchinis, grated
-
Salt (for draining and seasoning)
-
1 medium onion, finely chopped
-
1 carrot, grated
-
1 clove garlic, minced
-
A handful of fresh dill, chopped
-
½ teaspoon black pepper
-
½ teaspoon ground coriander
-
150 g (1 ½ cups) shredded cheese (mozzarella, cheddar, or a mix)
-
2 tablespoons sunflower oil (plus extra for greasing)
For the Yogurt-Garlic Sauce:
-
1 cup (250 g) Greek yogurt
-
1 clove garlic, minced
-
Salt to taste
-
Chopped spring onions (for garnish)
Step-by-Step Cooking Directions
1. Prepare the Zucchini
-
Grate the zucchinis and place them in a colander. Sprinkle generously with salt and let sit for 10–15 minutes.
-
After resting, squeeze out all excess liquid using a clean towel or cheesecloth.
2. Make the Batter
-
In a large bowl, whisk together the eggs, milk, and flour until smooth.
-
Add the squeezed zucchini, grated carrot, chopped onion, minced garlic, dill, black pepper, coriander, and shredded cheese.
-
Mix well until evenly combined.
-
Add sunflower oil and stir again.
3. Bake
-
Preheat oven to 180°C (350°F).
-
Lightly grease a baking dish with sunflower oil.
-
Pour the mixture into the dish and smooth the top.
-
Bake for 35 minutes or until golden brown on top and firm to the touch.
-
Let cool for a few minutes before serving.
4. Prepare the Yogurt-Garlic Sauce
-
In a small bowl, mix the Greek yogurt, minced garlic, salt, and a bit of chopped dill or spring onion.
-
Stir well and chill until ready to serve.
5. Serve
-
Slice the zucchini bake and serve warm with a spoonful of the creamy yogurt-garlic sauce and a sprinkle of fresh spring onions.
Nutritional Information (Per Serving, Approximate)
-
Calories: 290
-
Protein: 13g
-
Fat: 18g
-
Carbohydrates: 18g
-
Fiber: 3g
-
Sugar: 5g
-
Sodium: 410mg
Origins and Popularity of the Recipe
Zucchini-based bakes are a staple in many Mediterranean and Eastern European cuisines. These dishes are beloved for their balance of freshness and heartiness. The addition of Greek yogurt as a sauce brings a classic Mediterranean touch, offering both creaminess and acidity. This version is especially popular among home cooks looking for healthier, oven-baked alternatives to fried vegetable fritters or heavier casseroles.
Reasons Why You’ll Love This Recipe
-
Healthy and wholesome: Loaded with vegetables, herbs, and protein.
-
One-dish meal: Everything bakes in one dish — easy to make and clean up.
-
Naturally gluten-free friendly (with substitutions): Can easily be adapted.
-
Great hot or cold: Perfect for picnics, lunchboxes, or leftovers.
Health Benefits
-
Zucchini: Low in calories, high in fiber and vitamin C.
-
Greek yogurt: Excellent source of calcium and probiotics.
-
Eggs and cheese: Provide protein, B vitamins, and essential fats.
-
Carrot and onion: Add natural sweetness and antioxidant power.
-
Garlic and dill: Support immune function and digestion.
Serving Suggestions
-
Enjoy it with a side of cucumber and tomato salad for a light summer lunch.
-
Serve alongside grilled chicken or fish for a complete meal.
-
Pair with roasted potatoes or brown rice for a heartier dinner.
-
Serve cold with a slice of rye bread or pita for a quick snack.
Common Mistakes to Avoid
-
Not draining the zucchini well: Excess water will make the bake soggy.
-
Overmixing the batter: Mix just until combined for the best texture.
-
Skipping the oil: A little oil adds richness and prevents dryness.
-
Baking at the wrong temperature: Ensure your oven is properly preheated for even cooking.
Pairing Recommendations
-
Wine: Try a crisp white like Sauvignon Blanc or a light Chardonnay.
-
Beer: A wheat beer or light lager pairs well with the creamy sauce.
-
Non-alcoholic: Serve with sparkling water, lemon iced tea, or a cucumber-mint cooler.
-
Soup pairing: Pairs beautifully with lentil, tomato, or vegetable broth-based soups.
Cooking Tips
-
Use a box grater or food processor: For quicker prep of the zucchini and carrot.
-
Don’t skimp on the herbs: Dill and coriander bring out the freshness of the vegetables.
-
Add a pinch of chili flakes if you like a little heat.
-
Use parchment paper: For easy cleanup and a non-stick surface.
Similar Recipes to Try
-
Baked Carrot and Cheese Squares
-
Greek Kolokithopita (Zucchini Pie)
-
Cauliflower and Cheese Casserole
-
Baked Spinach and Ricotta Frittata
-
Vegetable Lasagna without Pasta
Variations to Try
-
Add protein: Mix in cooked quinoa, shredded chicken, or smoked salmon.
-
Make it spicy: Add chopped green chili or cayenne pepper to the batter.
-
Add seeds: Top with sesame or sunflower seeds for crunch.
-
Use other veggies: Swap or add bell peppers, corn, or mushrooms.
-
Vegan version: Use plant-based milk, egg substitute, and vegan cheese and yogurt.
Ingredient Spotlight: Zucchini
Zucchini is a summer squash known for its high water content, mild flavor, and versatility. It’s low in calories but high in vitamins A and C, and potassium. Its neutral flavor allows it to absorb the taste of herbs, cheese, and seasoning — making it an ideal base for bakes, fritters, soups, and sauces. Grating and draining it helps it bake beautifully without releasing excess moisture.
Conclusion
This Savory Zucchini and Cheese Bake with Creamy Yogurt-Garlic Sauce is a celebration of vegetables done right — fresh, flavorful, and completely satisfying. It’s a dish that can be served warm from the oven or enjoyed cold the next day. With its beautiful golden crust, herbaceous aroma, and refreshing garlic-yogurt pairing, it checks all the boxes for a comforting, nourishing, and crowd-pleasing recipe. Whether you’re a vegetarian, a cheese lover, or just looking for a new way to enjoy zucchini, this dish is a must-try.
10 Comprehensive Frequently Asked Questions
1. Can I use almond or oat milk instead of regular milk?
Yes, any unsweetened plant-based milk will work. It may slightly affect the flavor but won’t impact texture much.
2. Do I need to peel the zucchini first?
No, the peel is tender and adds nutrients and color. Just wash well before grating.
3. Can I make this dish gluten-free?
Yes. Substitute the flour with a gluten-free flour blend or chickpea flour.
4. What kind of cheese works best?
A mix of mozzarella and cheddar is ideal. You can also use feta, gouda, or Parmesan depending on your taste.
5. Can I prepare the batter ahead of time?
You can mix the ingredients and refrigerate the batter for up to 4 hours before baking.
6. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or eat cold.
7. Can I freeze this bake?
Yes. Bake, cool, slice, and freeze in portions. Reheat in the oven for best texture.
8. Can I use pre-shredded zucchini from the store?
Yes, but ensure it’s well-drained before using.
9. What herbs can I substitute for dill?
Parsley, chives, basil, or mint are great alternatives.
10. Is this dish kid-friendly?
Yes! It’s mild, cheesy, and soft — ideal for picky eaters. You can also reduce the garlic or herbs for very young children.