Welcome to your new favorite summer dish—Zucchini Bake with Cottage Cheese and Garlic-Yogurt Cucumber Sauce! This recipe combines the freshest summer produce like zucchini, red bell peppers, and cucumber into a vibrant, satisfying bake that’s perfect for lunch, dinner, or even as a wholesome side dish. Paired with a cool and tangy yogurt-cucumber sauce, this dish delivers the perfect balance of comfort and lightness. Whether you’re looking for a healthy vegetarian meal, a way to use up garden zucchini, or a dish that impresses at your next potluck, this recipe checks all the boxes: it’s nutritious, family-friendly, and utterly delicious.
Cooking Time
Preparation Time: 20 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Zucchini Bake:
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2 medium zucchinis (thinly sliced)
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Olive oil (for drizzling and sautéing)
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Salt and black pepper, to taste
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1 onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 zucchini (grated)
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200 g (7 oz) cottage cheese
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100 g (3.5 oz) grated cheese (like mozzarella or cheddar)
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2 chicken eggs
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2 tablespoons breadcrumbs (for the base)
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3 tablespoons breadcrumbs (for the filling)
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Butter (to grease baking dish)
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Fresh parsley, chopped (optional, for garnish)
For the Garlic-Yogurt Cucumber Sauce:
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3 tablespoons plain yogurt
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2 teaspoons ketchup
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1 clove garlic, minced
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1 cucumber, grated
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Salt, to taste
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Some chopped fresh parsley
Step-by-Step Cooking Directions
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Prepare the Baked Zucchini Base
Preheat your oven to 180°C (350°F). Slice two zucchinis thinly and lay them on a parchment-lined baking tray. Drizzle with olive oil and a pinch of salt. Bake for 10 minutes. -
Sauté the Vegetables
While the zucchini slices are baking, heat a little olive oil in a pan. Add the diced onion and cook until soft. Add diced red pepper and minced garlic, sautéing until fragrant. Add the grated zucchini and cook for another 3–5 minutes. Season with salt and pepper to taste. Let cool slightly. -
Prepare the Filling
In a large bowl, combine cottage cheese, shredded cheese, eggs, breadcrumbs, and the cooked vegetables. Mix well until all ingredients are evenly incorporated. Fold in some chopped parsley if using. -
Assemble the Bake
Grease a baking dish with butter and sprinkle 2 tablespoons of breadcrumbs evenly over the bottom. Layer the baked zucchini slices in the dish, then spread the prepared filling evenly over the top. Sprinkle with the remaining breadcrumbs. -
Bake the Dish
Bake in the oven at 180°C (350°F) for 30 minutes, or until golden brown and set. Let cool for 5–10 minutes before serving. -
Prepare the Sauce
While the bake is in the oven, make the yogurt sauce. Combine yogurt, ketchup, garlic, grated cucumber, salt, and parsley in a bowl. Stir well and refrigerate until ready to serve. -
Serve
Slice the zucchini bake and serve warm with a generous spoonful of the garlic-yogurt cucumber sauce.
Nutritional Information (per serving, serves 4)
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Calories: 280
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Protein: 14 g
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Carbohydrates: 18 g
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Fat: 17 g
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Fiber: 4 g
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Calcium: 200 mg
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Vitamin C: 60% DV
The Origins and Popularity of the Recipe
Baked vegetable dishes like this zucchini casserole have roots in Mediterranean and Eastern European kitchens, where seasonal vegetables are often layered or mixed with cheeses, eggs, and herbs to create hearty but light meals. With the increasing popularity of healthy, vegetable-centric meals worldwide, zucchini-based recipes have gained a massive following for their versatility and flavor. This recipe is a modern, health-conscious twist on traditional baked casseroles and is ideal for summer months when zucchinis and cucumbers are at their peak.
Reasons Why You’ll Love the Recipe
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Simple Ingredients: Mostly pantry staples and garden-fresh vegetables.
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Healthy and Balanced: High in protein and fiber, low in carbs.
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Family-Friendly: Even picky eaters enjoy the cheesy filling.
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Perfect for Meal Prep: Keeps well in the fridge and reheats beautifully.
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Customizable: Easy to modify based on what you have on hand.
Health Benefits
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Zucchini: Low in calories and rich in vitamin C and antioxidants.
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Cottage Cheese: High in protein and calcium, supports bone health.
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Garlic & Onion: Natural anti-inflammatory and immunity boosters.
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Yogurt Sauce: Adds probiotics for digestive health.
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Cucumber: Hydrating and refreshing, perfect for hot weather.
Serving Suggestions
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Serve with a side salad of arugula, cherry tomatoes, and lemon vinaigrette.
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Pair with grilled chicken or fish for a complete meal.
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Add a crusty piece of sourdough bread to soak up the creamy yogurt sauce.
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Slice into squares and serve as an appetizer or party platter.
Common Mistakes to Avoid
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Overbaking the Zucchini: This can dry it out—always pre-bake briefly.
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Too Much Salt: Both cheese and cottage cheese can be salty; season cautiously.
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Soggy Texture: Be sure to sauté the grated zucchini until its moisture evaporates.
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Skipping the Breadcrumbs: They add needed texture and prevent sticking.
Pairing Recommendations
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Drink: A crisp Sauvignon Blanc or a refreshing cucumber lemonade.
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Soup: A chilled gazpacho or light tomato soup.
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Side: Roasted chickpeas or quinoa salad.
Cooking Tips
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Always let the cooked vegetables cool before adding to eggs to avoid scrambling.
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For more flavor, mix herbs like dill, chives, or basil into the filling.
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Try adding a pinch of chili flakes for a little heat.
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Make the yogurt sauce ahead and refrigerate for at least 30 minutes—it enhances the flavor.
Similar Recipes to Try
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Zucchini Fritters with Tzatziki
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Cheesy Eggplant Bake
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Spinach and Ricotta Stuffed Peppers
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Broccoli and Cheddar Casserole
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Creamy Cauliflower Gratin
Variations to Try
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Vegan Version: Use vegan cheese and flaxseed eggs.
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Meaty Twist: Add sautéed ground turkey or diced ham.
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Gluten-Free: Use gluten-free breadcrumbs or ground almonds.
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Spicy Kick: Include chopped jalapeños or a touch of harissa.
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Herby Delight: Add a blend of thyme, basil, and oregano.
Ingredient Spotlight: Zucchini
Zucchini is one of the most versatile vegetables around. Low in calories, rich in water, and packed with vitamin C, potassium, and fiber, it’s a staple in healthy cooking. Its mild flavor takes on seasonings beautifully and its texture holds well in bakes, fritters, and even pasta alternatives like zoodles. In this dish, zucchini acts both as the structure and as a key flavor element.
Conclusion
This Zucchini Bake with Cottage Cheese and Garlic-Yogurt Cucumber Sauce is a stunning example of how fresh vegetables and simple ingredients can create something both comforting and light. The creamy filling, tender zucchini, and herby yogurt sauce make this dish satisfying yet guilt-free. It’s perfect for summer meals, weeknight dinners, or anytime you crave a healthy, homemade baked dish. Wholesome, delicious, and easy to make—this zucchini bake is a keeper!
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! Assemble the bake and refrigerate it unbaked for up to 24 hours. When ready to eat, just pop it into the oven.
2. Is this dish freezer-friendly?
Yes, you can freeze the baked dish. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
3. Can I replace the cottage cheese with ricotta?
Absolutely. Ricotta gives a similar texture and mild taste. You can also use cream cheese for extra richness.
4. How do I keep the zucchini from getting soggy?
Pre-bake the zucchini and sauté the grated zucchini thoroughly to reduce moisture.
5. What can I use instead of breadcrumbs?
Try ground oats, almond flour, or crushed cornflakes for a crunchier texture.
6. Can I add meat to this bake?
Yes, cooked and crumbled sausage or shredded chicken can be added to the filling for a heartier version.
7. Is this recipe gluten-free?
Not as written, but you can easily swap out breadcrumbs and flour with gluten-free alternatives.
8. What other sauces go well with this dish?
Tzatziki, spicy tomato salsa, or even a basil pesto would complement it beautifully.
9. How long does the yogurt sauce last?
Store it in an airtight container in the refrigerator for up to 3 days.
10. Can I serve this cold?
Yes! This bake tastes great warm, at room temperature, or even chilled, making it ideal for summer picnics or packed lunches.