Zucchini and Egg Casserole with Yogurt Sauce

This Zucchini and Egg Casserole is a hearty and nutritious dish packed with fresh vegetables and protein. With a rich, creamy texture from the eggs and yogurt, it’s perfect for breakfast, brunch, or even a light dinner. The addition of a zesty yogurt sauce complements the casserole beautifully, making it a well-rounded meal.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 40-50 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

For the Casserole

  • Zucchini: 1-2 zucchini, sliced (about 2 cups, 300g)
  • Olive Oil: 2 tablespoons
  • Onions: 2 onions, chopped
  • Green Onion: 1, chopped
  • Sweet Red Pepper: 1, chopped
  • Hard-Boiled Eggs: 3-4, chopped
  • Raw Eggs: 4
  • Yogurt: 3 tablespoons (45g)
  • Flour: 4 tablespoons (32g)
  • Grated Cheese: 1/2 cup (e.g., mozzarella or cheddar, 60g)
  • Salt: To taste
  • Dill: For garnish

For the Sauce

  • Thick Yogurt: 2 tablespoons (30g)
  • Mayonnaise: 1 tablespoon (15g)
  • Chopped Dill: 1 teaspoon
  • Chili Flakes: To taste
  • Lemon Juice: To taste

Directions

Prepare the Vegetables

  • Preheat your 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.
  • In the same pan, sauté onions, green onions, and red pepper for 2-4 minutes. Set aside.

Prepare the Eggs

  • Boil 3-4 eggs, peel, and chop them.

Assemble the Casserole

  • In a bowl, whisk together 4 raw eggs, yogurt, and flour. Add the sautéed vegetables and chopped boiled eggs. Mix well.
  • Stir in the grated cheese and season with salt. Pour the mixture into a greased baking dish.

Bake

  • Bake for 40-50 minutes, or until the casserole is golden and set.

Prepare the Sauce

  • Mix yogurt, mayonnaise, dill, chili flakes, and lemon juice in a small bowl.

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

  • Protein-rich: Eggs and cheese provide high-quality protein.
  • High in Fiber: Vegetables like zucchini and peppers offer fiber and essential vitamins.
  • Low-Calorie: Zucchini is rich in antioxidants and low in calories.

Dietary Information

  • Vegetarian-friendly (if using non-dairy yogurt and cheese alternatives).
  • Gluten-Free Option: Use almond flour instead of regular flour.

Storage

Why You’ll Love This Recipe

  • Easy and Quick: Simple ingredients and minimal prep time.
  • Hearty and Flavorful: Packed with vegetables, eggs, and cheese.
  • Versatile: Perfect for breakfast, brunch, or a light dinner.

Conclusion

This Zucchini and Egg Casserole with Yogurt Sauce is a satisfying and flavorful dish that can be enjoyed at any time of the day. With its nutritious ingredients and creamy texture, it’s sure to become a favorite in your meal rotation.

Frequently Asked Questions

  • Can I make this casserole ahead of time? Yes, you can assemble it the night before and bake it the next day.
  • Can I add other vegetables? Absolutely! You can add mushrooms, spinach, or tomatoes to the casserole for extra flavor.
  • Can I make this dairy-free? Yes, use dairy-free yogurt and cheese for a dairy-free version.
  • What if I don’t have fresh dill? You can substitute with dried dill or other fresh herbs like parsley or basil.
  • How can I make this spicier? Add more chili flakes or a diced jalapeño to the casserole for extra heat.