This delicious zucchini and egg casserole is the perfect combination of tender vegetables, protein-rich eggs, and melted cheese. With layers of sautéed zucchini, onions, and bell peppers, it’s a satisfying dish that’s both hearty and healthy. The creamy texture is balanced by the freshness of a dill yogurt sauce, making it an excellent choice for breakfast, lunch, or dinner. It’s a simple, nutritious meal that the whole family will enjoy.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 1-2 zucchini, sliced (about 2 cups, 300g)
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 green onion, chopped
- 1 sweet red pepper, chopped
- 3-4 hard-boiled eggs, chopped
- 4 raw eggs
- 3 tablespoons yogurt (45g)
- 4 tablespoons flour (32g)
- 1/2 cup grated cheese (e.g., mozzarella or cheddar, 60g)
- Salt, to taste
- Dill, for garnish
Sauce:
- 2 tablespoons thick yogurt (30g)
- 1 tablespoon mayonnaise (15g)
- 1 teaspoon chopped dill
- Chili flakes, to taste
- Lemon juice, to taste
Directions
- Prepare the Vegetables:
- Preheat oven to 180°C (350°F).
- Sauté the sliced zucchini in olive oil with a pinch of salt for 3-5 minutes until slightly tender. Set aside.
- Sauté onions, green onions, and red pepper in the same pan for 2-4 minutes. Set aside.
- Prepare the Eggs:
- Boil 3-4 eggs, peel, and chop.
- Assemble the Casserole:
- In a bowl, whisk 4 raw eggs, yogurt, and flour. Add sautéed vegetables and chopped boiled eggs. Mix well.
- Add cheese and season with salt. Pour into a greased baking dish.
- Bake for 40-50 minutes until golden and set.
- Prepare the Sauce:
- Mix yogurt, mayonnaise, dill, chili flakes, and lemon juice.
- Serve:
- Let the casserole cool slightly, garnish with dill, and serve with the yogurt sauce.
Serving Suggestions
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with crusty bread or toast for a hearty breakfast.
Cooking Tips
- Add more flavor by incorporating fresh herbs like parsley or thyme.
- Swap flour with almond flour for a gluten-free option.
Nutritional Benefits
- High in protein from eggs and cheese, with fiber and vitamins from the vegetables.
- Zucchini is rich in antioxidants and low in calories.
Dietary Information
- This recipe is vegetarian and can be made gluten-free by using a suitable flour alternative.
Nutritional Facts (Per Serving):
- Calories: 250
- Protein: 12g
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 2g
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
This casserole is a great way to use up extra vegetables while providing a filling and balanced meal. The combination of zucchini, cheese, and eggs makes it comforting yet nutritious. It’s easy to make and versatile enough to enjoy for breakfast, lunch, or dinner. The yogurt dill sauce adds a refreshing and tangy twist that pairs beautifully with the richness of the casserole.
Conclusion
This zucchini and egg casserole is a simple, wholesome dish that’s perfect for feeding a crowd or preparing ahead for the week. The layers of tender vegetables, creamy eggs, and melted cheese create a comforting meal with a burst of flavor from the yogurt sauce. Whether you’re serving it at brunch or dinner, this casserole will quickly become a family favorite. Easy to prepare and packed with nutrients, it’s a recipe you’ll come back to again and again.
Frequently Asked Questions
- Can I substitute zucchini with another vegetable?
Yes, you can use eggplant, spinach, or even broccoli for variation. - Can I make this dish dairy-free?
Substitute the yogurt and cheese with plant-based alternatives for a dairy-free version. - Can I prepare this casserole in advance?
Yes, you can assemble it ahead of time and bake it when ready to serve. - How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. - Can I add meat to this casserole?
Yes, cooked chicken or sausage would make a great addition for extra protein. - Is this recipe suitable for meal prep?
Absolutely, this casserole stores well and can be reheated throughout the week. - Can I freeze this casserole?
Yes, you can freeze it for up to 2 months. Thaw in the fridge overnight before reheating. - What other cheeses can I use?
Feta, gouda, or Swiss cheese would also work well in this casserole. - How can I make this recipe gluten-free?
Use almond flour or a gluten-free baking mix in place of regular flour. - What can I serve with this casserole?
A fresh salad, roasted potatoes, or a side of bread makes a great accompaniment.