Welcome to a world of flavor with this Zucchini and Suluguni Cheese Bake, a dish that is as unique as it is delicious. It’s an unusual yet simple recipe that brings together the best of summer’s harvest with rich, savory ingredients for a truly unforgettable meal. This bake starts with a tender, wholesome base made from grated zucchini, which is then layered with a delicious filling of smoky bacon, earthy mushrooms, and sweet onion. The star of the show is the inclusion of Suluguni cheese, a traditional Georgian cheese with a wonderful tangy flavor and a uniquely layered texture that melts beautifully. A final topping of a creamy, zesty sauce made from sour cream, dill, and garlic adds a final burst of flavor, making this a truly all-in-one dish. This recipe is a testament to the idea that a few simple ingredients, thoughtfully combined, can create a dish that is both rustic and elegant. It’s perfect for a light summer lunch or a comforting year-round dinner, and it’s an excellent way to use up fresh garden zucchini. The process is straightforward, and the result is a beautiful, golden-brown bake that is sure to become a new favorite.

 

Full Recipe

Ingredients

 

• For the Zucchini Base:
• 2 medium zucchini, grated
• 2 large eggs
• 50 g (about ⅓ cup) all-purpose flour
• 200 g (about 1 ½ cups) Suluguni cheese, grated
• 1 teaspoon salt, plus extra for draining
• 1 teaspoon paprika
• ½ teaspoon dried garlic powder
• For the Filling:
• 200 g (about 7 oz) bacon, diced
• 200 g (about 7 oz) mushrooms, sliced
• 1 medium onion, finely chopped
• Vegetable oil, for cooking
• Black pepper, to taste
• For the Topping:
• 2 tablespoons sour cream
• 1 clove garlic, minced
• A handful of fresh dill, chopped
• A handful of fresh parsley, chopped

 

Cooking Directions

1. Prepare the Zucchini Base: Grate the zucchini into a large bowl. Sprinkle with a generous pinch of salt and stir. Let it sit for about 10-15 minutes to allow the salt to draw out the excess liquid.
2. Squeeze the Zucchini: Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible. This step is crucial for preventing a soggy bake.
3. Mix the Base Batter: Return the squeezed zucchini to the bowl. Add the two eggs, 50 g of flour, 1 teaspoon of salt, paprika, and dried garlic powder. Mix until well combined. Stir in about 100g of the grated Suluguni cheese.
4. Prepare the Filling: In a large skillet, heat a drizzle of vegetable oil. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving some of the rendered fat in the pan.
5. Sauté the Vegetables: Add the chopped onion to the skillet and sauté for 2-3 minutes until it begins to soften. Add the sliced mushrooms and cook until they have released their liquid and are nicely browned. Season with black pepper.
6. Assemble the Bake: Grease a baking dish. Spread the zucchini mixture evenly across the bottom of the dish to form a base. Top the zucchini base with the cooked bacon, followed by the sautéed mushroom and onion mixture.
7. Add the Cheese and Sauce: Sprinkle the remaining 100g of grated Suluguni cheese evenly over the filling. In a small bowl, mix the sour cream, minced garlic, chopped dill, and chopped parsley. Dollop spoonfuls of this sauce over the top of the bake.
8. Bake: Place the baking dish in a preheated oven at 180°C (360°F) and bake for 40 minutes, or until the top is golden brown and the cheese is melted and bubbly.
9. Serve: Let the bake rest for a few minutes before slicing and serving.

 

Nutrients

• Calories per serving: (Varies based on portion size and ingredients)
• Protein: (Varies)
• Fat: (Varies)
• Carbohydrates: (Varies)
• Fiber: (Varies)
• Sodium: (Varies)

 

Why You’ll Love This Recipe

This Zucchini and Suluguni Cheese Bake is a dish that will capture your heart from the very first bite. You’ll love it for its perfect balance of textures and flavors. The base, made from tender zucchini, provides a light yet sturdy foundation that is so much more exciting than a traditional crust. This is topped with a rich and savory filling that combines the smoky, salty taste of bacon with the earthy, umami notes of mushrooms and the sweetness of sautéed onion. The real star, however, is the Suluguni cheese. Its unique tangy flavor and its ability to melt into stringy, delightful pockets of cheesy goodness set this bake apart from any other. Finally, the creamy, zesty topping of sour cream and fresh herbs provides a wonderful, bright finish that cuts through the richness and leaves you wanting more. It’s an all-in-one meal that feels both wholesome and indulgent, and it’s a brilliant way to use up that abundant summer zucchini from your garden. The simplicity of the ingredients and the straightforward cooking process make it an accessible and deeply rewarding recipe for any home cook.

 

The Origins and Inspiration Behind the Dish

The concept of baking vegetables with cheese and other savory ingredients has a long and storied history in many cultures, particularly in Eastern European and Mediterranean cuisines. This recipe, with its use of zucchini and its overall casserole format, is a modern take on that tradition. The inclusion of Suluguni cheese, however, gives it a very specific and unique identity. Suluguni is a brined, kneaded-curd cheese originating from the Samegrelo region of Georgia. It is known for its mild, tangy flavor and its distinctive layered, elastic texture. It’s often used in traditional Georgian dishes like “khachapuri,” a cheese-filled bread. The inspiration for this bake comes from a blend of these influences: the classic comfort of a Western casserole, the resourcefulness of a vegetable-based pie, and the unique, flavorful twist of a traditional Georgian cheese. It’s a dish that bridges culinary traditions, creating something that is both familiar and excitingly new. It’s a celebration of simple, wholesome ingredients from different corners of the world coming together to create a truly delicious meal.

 

Ingredient Spotlight

For this recipe, each ingredient plays a crucial role in creating the final, delicious product. The zucchini is the foundation, and its preparation is key. Grating and thoroughly squeezing out the moisture is a vital step that ensures the base is firm and not soggy. Suluguni cheese is the star ingredient. Unlike mozzarella, which can be very mild, Suluguni offers a distinct tangy and slightly salty flavor that stands up beautifully to the other ingredients. It melts into delightful, stringy layers that are a joy to eat. Bacon provides a smoky, salty richness that elevates the entire dish, and its rendered fat is used to cook the other vegetables, infusing them with flavor. The mushrooms are essential for their earthy, savory taste and meaty texture, while the onion adds a layer of sweet, aromatic flavor. The topping, a simple mix of sour cream, garlic, and fresh herbs like dill and parsley, is the final touch that adds a bright, tangy freshness that cuts through the richness and balances the flavors perfectly.

 

Storage and Reheating Tips

This Zucchini and Suluguni Cheese Bake is a fantastic dish for meal prep and leftovers. Once it has cooled, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat a single slice, the best method is to use a toaster oven or a conventional oven. Place the slice on a baking sheet and heat at 180°C (360°F) for about 10-15 minutes, or until the cheese is melted and the dish is heated through. This will help to maintain the crispy edges of the bake. While a microwave can be used for a quick warm-up, it can sometimes make the base a bit softer. For longer storage, you can freeze the cooked and cooled bake. Cut it into individual portions, wrap them tightly in plastic wrap and then in aluminum foil, and store in the freezer for up to a month. Thaw in the refrigerator overnight before reheating.

 

Common Variations to Try

This recipe is incredibly versatile and can be easily customized to your liking. If you can’t find Suluguni cheese, you can substitute it with a good quality mozzarella, provolone, or a blend of both, though you will lose some of the distinctive tangy flavor. For a vegetarian version, you can simply omit the bacon and add more mushrooms or other vegetables like bell peppers, spinach, or corn. For a spicier kick, you can add some crushed red pepper flakes to the filling or use a spicy cheese. Other proteins, such as cooked crumbled sausage or even shredded chicken, would also work well in the filling. You can also experiment with different herbs in the topping, such as oregano, thyme, or chives. For a richer sauce, you could use a thicker yogurt instead of sour cream. The beauty of this bake is its adaptability, so feel free to get creative with the ingredients you have on hand.

 

Pairing Recommendations

This Zucchini and Suluguni Cheese Bake is a complete meal in itself, but it pairs beautifully with a few simple side dishes to complete the experience. A light and crisp green salad with a simple vinaigrette is the perfect complement, offering a fresh contrast to the rich, savory flavors of the bake. You could also serve it with a side of warm, crusty bread to scoop up any extra filling and sauce. For a more substantial meal, a side of roasted potatoes or a simple rice pilaf would be a great addition. For drinks, a dry white wine, like a Pinot Grigio, or a crisp, light beer would be an excellent choice to cut through the richness of the cheese and bacon.

 

Health Benefits

 

This recipe is a wholesome and nutritious meal that is packed with a variety of health benefits. The base, made from zucchini, is low in calories and rich in fiber, vitamins, and minerals. Mushrooms are also a great source of vitamins and antioxidants. The bacon and eggs provide a significant amount of protein, which is essential for muscle health and keeping you feeling full and satisfied. The Suluguni cheese and sour cream contribute calcium and other essential nutrients. By making this recipe at home, you have full control over the ingredients, allowing you to use less oil, salt, and fat than many store-bought or pre-made meals. It’s a delicious way to enjoy a balanced meal that is both healthy and deeply satisfying.

 

Conclusion

In conclusion, this Zucchini and Suluguni Cheese Bake is a true kitchen hero. It’s a recipe that combines the comfort of a classic casserole with the unique flavors of a traditional Georgian cheese. The tender zucchini base, the savory filling, and the creamy, cheesy topping all work in harmony to create a meal that is both nourishing and delicious. Its simplicity, versatility, and crowd-pleasing flavors make it a go-to recipe for any occasion. Whether you’re a seasoned cook looking for a new twist on a classic or a beginner wanting to create a special meal with ease, this bake is a perfect choice. It’s a testament to the fact that some of the most rewarding meals are the ones made with simple, wholesome ingredients and a little bit of love.