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
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or microwave before serving.
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.