This delightful Stuffed Eggplants with Vegetables and Cheese recipe is a perfect blend of hearty vegetables and rich cheese, all baked to perfection in tender eggplant boats. It’s a colorful and flavorful dish that can serve as a main course or a hearty side, ideal for a family dinner or a gathering with friends. The combination of spices adds a warm, aromatic touch, making this dish truly irresistible.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4 servings
Ingredients
For the Casserole:
- 2 zucchini
- Salt
- 1 large potato
- 3 tablespoons semolina
- 50 ml (1/4 cup) milk
- Parsley
- Dill
- 50-60g Parmesan cheese
- Salt and black pepper
- 2 tablespoons olive oil
- 2 eggs
- 70g (1/2 cup) flour
- 1 teaspoon baking powder
- 1 red pepper
For the Sauce:
- 2 tablespoons Greek yogurt or sour cream
- 2 cucumbers
- 3 olives
- 1 garlic clove
Directions
- Prepare the Vegetables:
- Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes, then squeeze out the excess water.
- Grate the potato and squeeze out the excess water.
- Prepare the Casserole Mixture:
- In a large bowl, combine the grated zucchini and potato.
- Add the semolina and milk, and stir to combine.
- Chop parsley and dill, and add to the mixture.
- Grate the Parmesan cheese and add it to the bowl.
- Season with salt and black pepper to taste.
- Add 2 tablespoons of olive oil and stir.
- Beat the eggs and add them to the mixture.
- Add the flour and baking powder, and stir until well combined.
- Dice the red pepper and add it to the mixture.
- Bake the Casserole:
- Preheat the oven to 180°C (350°F).
- Grease a casserole dish with olive oil.
- Pour the mixture into the dish and spread it out evenly.
- Bake in the oven for 20 minutes, or until golden brown and cooked through.
- Prepare the Sauce:
- In a bowl, combine the Greek yogurt or sour cream.
- Grate the cucumbers and chop the olives, then add them to the bowl.
- Mince the garlic and add it to the mixture.
- Mix well.
- Serve:
- Serve the baked zucchini and potato casserole warm, with a side of the Greek yogurt sauce.
Serving Suggestions:
- Garnish with additional fresh herbs like parsley or dill.
- Serve with a light side salad for a complete meal.
Cooking Tips:
- Make sure to squeeze out as much water as possible from the zucchini and potatoes to prevent the casserole from becoming too soggy.
- Adjust the seasoning according to your taste preference.
Nutritional Benefits:
- Zucchini and Potatoes: Provide vitamins, minerals, and fiber.
- Eggs and Parmesan Cheese: Add protein and healthy fats.
- Greek Yogurt: Offers probiotics and additional protein.
Dietary Information:
- Vegetarian: This recipe is vegetarian.
- Gluten-Free Option: Use gluten-free flour and semolina to make this recipe gluten-free.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven to maintain crispiness.
Why You’ll Love This Recipe:
- Healthy and Nutritious: Packed with vegetables, protein, and healthy fats.
- Easy to Make: Simple ingredients and straightforward steps.
- Delicious and Satisfying: A flavorful and comforting meal.
- Versatile: Perfect for lunch, dinner, or as a side dish.
Conclusion:
This Baked Zucchini and Potato Casserole with Greek Yogurt Sauce is a nutritious and delicious meal that is easy to prepare. Enjoy the blend of fresh vegetables, herbs, and cheese, paired with a refreshing yogurt sauce. Give it a try and enjoy the wholesome goodness of this delightful dish! Bon appétit! 🌿🧀🥒