This zucchini and cheese casserole is a delightful, versatile dish that combines the fresh flavor of zucchini with a creamy, cheesy blend. It’s perfect as a light breakfast, side dish, or even a main course, depending on your meal plan. With a golden, crusted top and soft interior, this casserole is complemented beautifully by a refreshing herb yogurt sauce. The recipe offers options for different pan sizes, ensuring you get the right quantity every time. It’s a nutritious and satisfying choice for zucchini lovers or anyone seeking a quick and wholesome meal.
Full Recipe:
Ingredients
For a 20 cm Pan (Casserole Weight: 500 g)
- Zucchini: 180-250 g
- Eggs: 2 large (size S1 or S0)
- Hard Cheese (Suluguni, Feta, or Cottage Cheese): 60 g
- Sour Cream or Plain Yogurt: 100 g
- Wheat Flour: 50 g (about 2 heaping tablespoons) or 40 g rice flour
- Baking Powder or Baking Soda: 1/3 tsp
- Salt: to taste
For a 24 cm Pan (Casserole Weight: 600-650 g)
- Zucchini: 220-300 g
- Eggs: 3 medium or small
- Hard Cheese (Suluguni, Feta, or Cottage Cheese): 70-80 g
- Sour Cream or Plain Yogurt: 120 g
- Wheat Flour: 60 g (about 2 large heaping tablespoons) or 50 g rice flour
- Baking Powder or Baking Soda: 1/3 tsp
- Salt: to taste
For the Herb Yogurt Sauce
- Sour Cream or Plain Yogurt: 100 g
- Fresh Herbs (Dill or Parsley): chopped, to taste
- Salt and Black Pepper: to taste
- Garlic: 1 clove, minced
Instructions
Step 1: Prepare the Ingredients
- Grate the Zucchini: Grate the zucchini and lightly salt it. Let it sit for a few minutes, then squeeze out excess moisture. This step is essential to prevent the casserole from becoming too watery.
- Grate the Cheese: Grate your choice of hard cheese. Suluguni, feta, or cottage cheese each adds a unique flavor to the dish.
Step 2: Make the Casserole Batter
- Combine Wet Ingredients: In a mixing bowl, whisk together the eggs and sour cream or plain yogurt until smooth.
- Add Dry Ingredients: Gradually add the flour, baking powder (or baking soda), and salt. Whisk until the batter is smooth.
- Add Zucchini and Cheese: Fold the grated zucchini and cheese into the batter, stirring gently to combine all ingredients evenly.
Step 3: Bake the Casserole
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Pan: Lightly grease your pan or baking dish (20 cm or 24 cm depending on the size you’re using).
- Pour and Spread: Pour the batter into the prepared pan, spreading it evenly.
- Bake: Bake for 25-30 minutes or until the casserole is golden brown on top and a toothpick inserted into the center comes out clean. The edges should be crispy, and the center should be set.
Step 4: Prepare the Herb Yogurt Sauce
- Mix Ingredients: In a small bowl, combine the sour cream or plain yogurt, chopped herbs, minced garlic, salt, and pepper. Mix until well blended.
- Adjust Seasoning: Taste and adjust the seasoning to your liking.
Step 5: Serve
- Serve Warm: Slice the casserole into squares and serve warm, with a dollop of herb yogurt sauce on the side.
Nutrition Facts (Per Serving, based on 4 servings)
- Calories: 180 kcal
- Protein: 6 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Fat: 10 g
- Sodium: 300 mg
Frequently Asked Questions (FAQs)
1. Can I use a different type of cheese?
- Yes! Mozzarella, cheddar, or even gouda work well in this casserole. Each cheese will add its unique flavor, so feel free to experiment.
2. Can I make this casserole gluten-free?
- Absolutely! Substitute wheat flour with rice flour for a gluten-free version, which will maintain a similar texture.
3. How can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips for Making the Best Zucchini Casserole
- Choose Firm Zucchini: Fresh zucchini with a firm texture and minimal seeds is best for this casserole.
- Drain Excess Liquid: Properly draining the grated zucchini prevents a watery casserole and gives it the best texture.
- Bake Until Golden: The casserole is ready when the top is golden and the edges are slightly crispy. This ensures a nice contrast in textures.
Storage Tips
- Refrigeration: The casserole will keep well in the refrigerator for 2-3 days. Simply cover it with plastic wrap or store it in an airtight container.
- Freezing: Although it’s best fresh, you can freeze this casserole. Wrap individual portions in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before reheating.
- Reheating: To reheat, place the casserole in a preheated oven at 180°C (350°F) until warmed through. Alternatively, you can use the microwave, though the texture may be slightly softer.
Conclusion
This zucchini and cheese casserole with a refreshing herb yogurt sauce is a versatile dish that’s simple, tasty, and packed with nutrients. It’s a perfect recipe for anyone who loves quick, wholesome meals that don’t compromise on flavor. By following these easy steps, you’ll create a delightful, cheesy casserole with a hint of freshness from the herbs. Give this recipe a try—you’ll find it’s a go-to dish that the whole family will enjoy!