Ingredients

• For the Zucchini and Cheese Skillet:
  • 2 zucchini, sliced
  • Salt, to taste
  • Black pepper, to taste
  • Universal seasoning for vegetables, to taste
  • Paprika, to taste
  • 2 onions, sliced
  • Oil for cooking
  • 2 eggs, beaten
  • 150 g cheese, grated
• For the Garlic Yogurt Sauce:
  • 150 g yogurt
  • 2 cloves of garlic, minced

Instructions

1. Prepare the Zucchini and Onions:

• Slice the zucchini and onions into thin rounds.
• Season the zucchini with salt, black pepper, universal seasoning for vegetables, and paprika.

2. Cook the Vegetables:

• Heat a large skillet over medium heat and add a little oil for cooking.
• Add the onions to the skillet and sauté until they become soft and slightly golden, about 5 minutes.
• Add the seasoned zucchini slices to the skillet and cook until they are tender and lightly browned, about 7-10 minutes.

3. Add the Eggs and Cheese:

• In a small bowl, beat the eggs and pour them over the zucchini and onions in the skillet.
• Stir gently to combine, allowing the eggs to cook through.
• Sprinkle the grated cheese over the top and cover the skillet with a lid.
• Let the cheese melt and the eggs fully set, about 3-5 minutes.

4. Prepare the Garlic Yogurt Sauce:

• In a small bowl, combine the yogurt and minced garlic. Mix well and season with a pinch of salt if desired.
• You can also add a squeeze of lemon juice for extra tanginess.

5. Serve:

• Serve the zucchini and cheese skillet hot, with the garlic yogurt sauce drizzled on top or on the side for dipping.

Possible Questions

Q: Can I use different vegetables in this recipe?
Yes, you can easily substitute or add other vegetables like bell peppers, mushrooms, or spinach. Just adjust the cooking time accordingly based on the vegetables used.

Q: What type of cheese works best for this recipe?
Cheeses like mozzarella, cheddar, or a mild Gouda work well in this recipe. You can also use a combination of cheeses for added flavor.

Q: Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time and reheat it before serving. However, the texture of the zucchini may soften slightly upon reheating.

Q: How do I make this dish vegan?
To make this dish vegan, you can substitute the eggs with a vegan egg replacement and use a dairy-free cheese and yogurt alternative.

Tips

• Zucchini: If your zucchini is particularly large, you may want to remove the seeds before slicing to avoid excess moisture in the dish.
• Seasoning: Feel free to adjust the seasoning to your preference. You can add a bit of chili powder or cayenne pepper for a spicy kick.
• Cheese: For a crispier top, you can place the skillet under the broiler for a minute or two after adding the cheese.
• Garlic Yogurt Sauce: Let the garlic yogurt sauce sit for a few minutes before serving to allow the flavors to meld together.

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
• Freezer: This dish can be frozen, but the texture of the zucchini may change upon thawing. If you do freeze it, let it cool completely before wrapping it tightly and storing it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional Facts (approximate per serving)

• Calories: 180 kcal
• Carbohydrates: 8g
• Protein: 10g
• Fat: 12g
• Fiber: 2g
• Sugar: 5g
• Sodium: 300mg

Conclusion

This Zucchini and Cheese Skillet with Garlic Yogurt Sauce is a versatile dish that can be enjoyed in various ways. Whether served as a main course or a side dish, it’s sure to please with its rich flavors and comforting textures. The garlic yogurt sauce adds a refreshing contrast to the cheesy zucchini, making this a balanced and satisfying meal. With minimal prep and cook time, this recipe is perfect for busy weeknights or a quick and easy meal any day of the week.