This savory zucchini bake is tender, cheesy, and packed with fresh herbs and bold flavor. It’s the perfect side dish or light vegetarian meal. Made with freshly grated zucchini, eggs, Parmesan, and a touch of dill, it comes together easily and bakes into a golden, fluffy dish that’s irresistible. Whether you’re looking for a new way to use garden zucchini or just love hearty vegetable bakes, this recipe is a must-try.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4–6 servings
Cuisine: European-inspired (with Mediterranean and Slavic influences)
Ingredients
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3 medium zucchini
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Salt (to taste, used in steps)
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2 large eggs
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½ teaspoon black pepper
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½ cup (100 ml) milk
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60g (2.11 oz) all-purpose flour
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1 teaspoon baking powder
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2 cloves garlic, minced
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1–2 tablespoons fresh dill, finely chopped
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30g grated Parmesan cheese (plus extra for topping)
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1 tablespoon unsalted butter (for greasing)
Step-by-Step Cooking Directions
1. Grate the Zucchini
Use a coarse grater or a special vegetable grater to shred the zucchini. You want thin, soft strands—not pureed or overly fine. This helps the texture of the bake stay light and fluffy.
2. Salt and Drain
Place the grated zucchini in a bowl and sprinkle generously with salt. Let it sit for about 10 minutes to draw out moisture. After resting, use a clean paper towel or kitchen towel to press and squeeze out as much liquid as possible. This step is essential for a non-soggy bake.
3. Beat the Eggs
In a separate mixing bowl, crack the eggs and beat until smooth. Add in a pinch of salt and black pepper.
4. Add Wet Ingredients
Pour in the milk and whisk together until fully combined. The milk helps loosen the mixture and adds moisture without overpowering the flavor of the zucchini.
5. Add the Dry Ingredients
Sift the flour and baking powder into the egg-milk mixture. Whisk gently until smooth. This will form a light batter that holds the zucchini together during baking.
6. Add Garlic and Dill
Mix in the minced garlic and chopped fresh dill. The garlic provides warmth and punch, while dill adds an herby, garden-fresh flavor that pairs perfectly with zucchini.
7. Combine with Zucchini
Now fold the drained zucchini into the batter. Stir well to make sure everything is evenly distributed.
8. Add Parmesan
Fold in the grated Parmesan cheese. This brings depth, saltiness, and umami. For extra flavor, you can reserve a tablespoon or two to sprinkle on top before baking.
9. Prepare the Baking Dish
Grease a baking dish or oven-safe skillet (roughly 8–9 inches or 20–23 cm in diameter) with butter. This not only prevents sticking but also adds a rich golden crust to the bottom of the bake.
10. Assemble the Bake
Pour the zucchini mixture into the prepared dish and smooth out the surface with a spatula. Sprinkle any remaining Parmesan on top if desired.
11. Bake
Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. It’s done when the top is golden and slightly puffed, and a knife inserted into the center comes out clean.
12. Cool and Serve
Allow to cool for 5–10 minutes before slicing. Serve warm, at room temperature, or even chilled as part of a light lunch or picnic spread.
Nutritional Information (per serving – based on 6 servings)
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Calories: 160
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Protein: 8g
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Carbohydrates: 10g
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Fats: 10g
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Fiber: 2g
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Sodium: 220mg
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Sugar: 3g
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Calcium: 12% DV
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Vitamin A: 15% DV
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Vitamin C: 20% DV
The Origins and Popularity of the Recipe
This zucchini bake takes inspiration from traditional vegetable bakes and savory pancakes found in Eastern European and Mediterranean kitchens. Countries like Greece, Turkey, and Ukraine feature similar recipes where fresh summer vegetables like zucchini are bound with eggs and cheese. These dishes have grown popular for being flexible, affordable, and perfect for seasonal cooking. As home cooks look for nutritious and meat-free dishes, this type of bake has seen a rise in popularity across the globe.
Reasons Why You’ll Love the Recipe
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Quick to prep – minimal steps, with a total prep time of 20 minutes.
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Flexible – works as a side, main, or even a savory breakfast.
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Budget-friendly – zucchini, eggs, and pantry staples make this an economical meal.
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Nutritious and satisfying – high in fiber and protein, and lower in carbs than most baked dishes.
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Kid-friendly – it’s cheesy, soft, and flavorful enough to win over picky eaters.
Health Benefits
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Zucchini is low in calories but high in fiber, water, and antioxidants like lutein and zeaxanthin, which are good for eye health.
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Eggs are a complete source of protein and contain essential vitamins like B12 and D.
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Garlic has antibacterial and immune-boosting properties.
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Dill supports digestion and is rich in anti-inflammatory compounds.
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Parmesan adds calcium and protein while being lower in moisture and lactose than other cheeses.
Serving Suggestions
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Serve with a side of Greek yogurt or sour cream for dipping.
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Pair with a light salad, such as cucumber-tomato salad or arugula with lemon dressing.
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Great as part of a vegetarian brunch spread.
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Slice into squares for picnic or lunchbox-friendly portions.
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Add a dollop of herb pesto or tzatziki for an extra Mediterranean touch.
Cooking Tips
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Don’t skip draining the zucchini—it’s the most important step to prevent a watery bake.
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Use parchment paper in the bottom of your dish for easier removal and cleaner edges.
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Add more herbs like parsley, basil, or chives for an herbaceous twist.
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Bake until golden—every oven is different, so check at 40 minutes, and bake longer if the center is still too soft.
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Double the recipe if you’re feeding a crowd or want leftovers.
Variations to Try
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Cheesy Zucchini Bake: Add shredded cheddar or mozzarella for extra cheesiness.
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Zucchini and Carrot Bake: Mix in grated carrot for color and natural sweetness.
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Spicy Version: Add chili flakes or diced jalapeños for a kick.
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Meat Option: Stir in some cooked bacon or ground turkey for a protein boost.
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Vegan Version: Use plant-based milk, egg replacers like flax eggs, and vegan cheese.
Conclusion
This zucchini bake is a celebration of simplicity, seasonal ingredients, and versatile cooking. Whether you enjoy it as a comforting side dish, a light vegetarian dinner, or a savory breakfast, it’s bound to become a favorite. With its crispy edges, tender interior, and subtle herby flavor, each bite offers warmth, nutrition, and rustic charm. Try it once, and you’ll be coming back to it every zucchini season.
FAQ
1. Can I make this dish ahead of time?
Yes! You can make it the night before, refrigerate it, and reheat slices in the oven or microwave.
2. Can I freeze this zucchini bake?
Yes, but note that the texture may soften upon thawing. Freeze in portions and reheat in the oven for best results.
3. How do I reheat leftovers?
Reheat slices in a 160°C (325°F) oven for 10–15 minutes or microwave for 1–2 minutes.
4. Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend or oat flour.
5. What other herbs can I use?
Try parsley, chives, basil, or mint depending on the flavor profile you like.
6. Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash has a similar texture and flavor and works beautifully.
7. How do I make this dish more filling?
Add protein like shredded chicken, quinoa, or lentils to the mix.
8. Can I use a different cheese?
Yes. Mozzarella, cheddar, or crumbled feta all work well.
9. What size dish should I use?
An 8-inch or 9-inch (20–23 cm) round baking dish works best. You can also use a loaf pan for thicker slices.
10. Is it okay to skip the dill?
Yes, if you’re not a fan of dill, leave it out or replace with another fresh herb.