This Zucchini and Mozzarella Egg Bake is a delicious and nutritious dish that’s perfect for any meal of the day. Paired with a refreshing garlic dill sauce, it’s a flavorful combination that will satisfy your taste buds. Let’s dive into this easy-to-make recipe!
Preparation Time
- Total Time: 1 hour
- Active Cooking Time: 30 minutes
Ingredients
Main Ingredients:
- 4 Chicken Eggs
- A bunch of Green Onions, chopped
- 1 Onion, finely chopped
- 1 Sweet Paprika (Bell Pepper), diced
- 1 Tomato, diced
- 2 Zucchinis, sliced
- 150 g (about 1 1/2 cups) Hard Mozzarella Cheese, grated
- A little Vegetable Oil (for sautéing)
- Salt and Ground Black Pepper to taste
Ingredients for the Sauce:
- 860 g (about 3 1/2 cups) Sour Cream
- 40 g (about 3 tablespoons) Mayonnaise
- 3 Cloves of Garlic, minced
- 1 Cucumber, finely chopped
- A bunch of Dill, chopped
- Salt and Ground Black Pepper to taste
Directions
Prepare the Egg Bake:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Beat the Eggs:
- In a large bowl, beat the 4 chicken eggs. Season with salt and ground black pepper to taste.
- Add the chopped green onions and mix well.
- Cook the Vegetables:
- Heat a little vegetable oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté until translucent.
- Add the diced sweet paprika and cook for another 2 minutes.
- Add the diced tomato and sliced zucchini, cooking until they are slightly tender.
- Season the vegetables with salt and ground black pepper to taste.
- Assemble the Bake:
- Transfer the cooked vegetables to a baking dish.
- Pour the beaten eggs over the vegetables and mix gently to combine.
- Sprinkle the grated Mozzarella cheese evenly over the top.
- Bake the Dish:
- Bake in the preheated oven for about 20-25 minutes, or until the eggs are set and the cheese is melted and golden brown.
Prepare the Sauce:
- Combine Ingredients:
- In a medium bowl, combine the sour cream and mayonnaise.
- Add the minced garlic, finely chopped cucumber, and chopped dill.
- Season with salt and ground black pepper to taste.
- Mix well until all ingredients are thoroughly combined.
Serve:
- Allow the egg bake to cool slightly before slicing.
- Serve warm, topped with the garlic dill sauce.
Serving Suggestions
- Perfect for Breakfast, Brunch, or a Light Dinner.
- Pair with a Fresh Side Salad or Crusty Bread for a complete meal.
Cooking Tips
- Adjust the seasoning according to your taste preferences.
- Add other vegetables like bell peppers or spinach for extra flavor and nutrition.
Nutritional Benefits
- Eggs: High in protein and essential vitamins.
- Zucchini: Low in calories and rich in vitamins A and C.
- Garlic: Known for its antioxidant and anti-inflammatory properties.
Dietary Information
- Vegetarian: No
- Dairy-Free: No
- Gluten-Free: Yes
Why You’ll Love This Recipe
- Healthy and Delicious: A great way to enjoy eggs and vegetables.
- Refreshing Sauce: The garlic dill sauce adds a flavorful touch.
- Versatile: Easy to make and perfect for any meal of the day.
Conclusion
This Zucchini and Mozzarella Egg Bake with Garlic Dill Sauce is a delightful dish that combines the goodness of eggs, vegetables, and cheese with a tangy and fresh sauce. It’s a versatile recipe that can be enjoyed any time. Try it out and savor the amazing flavors!
Frequently Asked Questions (FAQs)
- Can I use other types of cheese?
- Yes, you can substitute mozzarella with cheddar, feta, or any other cheese you prefer.
- Can I make this dish ahead of time?
- Yes, you can prepare the egg bake in advance and reheat it before serving. The sauce can also be made ahead and stored in the fridge.
- Is there a vegan version of this recipe?
- To make it vegan, substitute the eggs with a tofu scramble, use vegan cheese, and replace the sour cream and mayonnaise with vegan alternatives.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Can I add meat to this recipe?
- Yes, cooked bacon, sausage, or diced ham can be added to the egg mixture for a non-vegetarian version.
- What if I don’t have sour cream for the sauce?
- You can substitute sour cream with Greek yogurt or a mixture of cream cheese and lemon juice.
- Can I freeze the egg bake?
- Yes, the egg bake can be frozen. Wrap it tightly in foil or plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
- What should I do if the egg bake is too watery?
- If your egg bake turns out watery, try baking it a bit longer or reduce the moisture content in the vegetables by sautéing them longer before baking.
- How can I make the dish spicier?
- Add a pinch of red pepper flakes or diced jalapeños to the egg mixture for a spicy kick.
- Can I use dried dill instead of fresh dill in the sauce?
- Yes, you can use dried dill if fresh dill is not available. Use about 1 teaspoon of dried dill in place of fresh.