This vibrant Zucchini, Pepper & Mozzarella Bake transforms humble summer vegetables into a comforting, all-in-one casserole. Layers of tender zucchini, sautéed onions, carrot, and bell peppers are bound together by a light egg-milk-flour batter, then crowned with melty mozzarella. Baked until golden and bubbling, the dish emerges with crispy edges and a custardy interior. Paired with a tangy lemon-garlic yogurt sauce, it balances rich, savory flavors with bright, fresh notes—perfect for family dinners, potlucks, or a cozy weeknight meal.
Cooking Time
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Preparation: 20 minutes (chopping, mixing)
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Baking: 35–40 minutes at 180 °C (350 °F)
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Total Time: Approximately 1 hour
Ingredients
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4 medium zucchini, sliced into ½ cm rounds
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Salt & freshly ground black pepper, to taste
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1 onion, thinly sliced
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2 Tbsp olive oil, divided
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1 carrot, peeled and grated
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2 bell peppers (any color), diced
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2 large eggs, beaten
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1 glass (240 ml) milk
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5 Tbsp all-purpose flour
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10 g (approx. 2 tsp) baking powder
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1 small sprig fresh parsley, chopped (about 2 Tbsp)
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120 g mozzarella, shredded
For the Sauce:
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2 Tbsp Greek yogurt
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2 Tbsp mayonnaise
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2 Tbsp green onion, thinly sliced
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1 clove garlic, minced
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Juice of ½ lemon
Step-by-Step Cooking Directions
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Preheat oven to 180 °C (350 °F). Grease a 9×13″ baking dish with 1 Tbsp of olive oil.
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In a large skillet, heat remaining 1 Tbsp olive oil over medium heat. Add sliced onion and sauté until translucent, about 4 minutes.
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Stir in grated carrot and diced peppers; season with a pinch of salt and pepper. Cook 3–4 minutes until softened. Remove from heat.
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In a bowl, whisk eggs, milk, flour, and baking powder until smooth. Season lightly with salt and pepper.
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Layer half the zucchini slices in the greased dish, overlapping slightly. Scatter half the sautéed vegetables on top. Pour half the batter over, spreading gently.
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Repeat zucchini and vegetable layers, then pour remaining batter. Press down lightly so liquid fills gaps.
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Sprinkle chopped parsley evenly, then top with shredded mozzarella.
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Bake uncovered for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
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Meanwhile, whisk sauce ingredients together in a small bowl; refrigerate until serving.
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Let the bake rest 5 minutes before slicing. Serve warm with the lemon-garlic yogurt sauce on the side or drizzled over each portion.
Nutritional Information
(Per serving; recipe yields 6 servings)
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Calories: 280 kcal
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Protein: 12 g
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Carbohydrates: 18 g
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Dietary Fiber: 3 g
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Sugars: 6 g
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Fat: 16 g
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Saturated Fat: 6 g
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Sodium: 360 mg
The Origins and Popularity of the Recipe
Vegetable bakes like this draw inspiration from Mediterranean gratins and Italian frittatas, where seasonal produce, eggs, and cheese combine in a single pan. The use of zucchini and peppers reflects summer harvests across southern Europe, while the milk-flour binder echoes French quiches. Recently, such casseroles have soared in popularity as easy, family-friendly meals that showcase vegetables and require minimal cleanup.
Reasons Why You’ll Love the Recipe
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One-Dish Convenience: Prep and bake in the same pan for easy cleanup.
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Vegetable-Forward: Showcases zucchini, peppers, and carrots at peak freshness.
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Customizable: Swap cheeses, add herbs, or stir in cooked proteins.
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Crowd-Pleasing: Mild batter and gooey cheese appeal to kids and adults alike.
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Make-Ahead Friendly: Can be assembled ahead and baked just before serving.
Health Benefits
Zucchini and peppers are rich in vitamins A and C, fiber, and antioxidants. Eggs and milk provide high-quality protein and calcium, while light use of oil keeps healthy fats in balance. Greek yogurt in the sauce adds probiotics and extra protein. Overall, the dish delivers a nutrient-dense, veggie-packed meal.
Serving Suggestions
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Green Salad: A simple arugula-lemon salad cuts richness.
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Crusty Bread: Use bread to mop up any leftover batter juices.
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Grilled Proteins: Pair with chicken or fish for a hearty plate.
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Pickles or Olives: A tangy side complements the creamy sauce.
Common Mistakes to Avoid
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Overcrowding Pan: Arrange zucchini in a single layer for even baking.
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Skipping Veggie Sauté: Pre-cooking onions and peppers prevents soggy bake.
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Lumpy Batter: Whisk flour and baking powder well before adding eggs.
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Undercooking Center: Ensure bake is fully set by inserting a toothpick in the middle.
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No Rest Time: Allow 5 minutes after baking to let custard firm for clean slices.
Pairing Recommendations
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Wines: A chilled Pinot Grigio or dry Rosé enhances the yogurt sauce’s tang.
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Beers: A light lager or wheat beer refreshes the palate.
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Non-Alcoholic: Sparkling water with lemon or a cucumber-mint infusion complements the flavors.
Cooking Tips
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Drain Zucchini: If zucchinis are very watery, salt and rest 10 minutes, then pat dry.
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Even Slices: Slice zucchini uniformly (about ½ cm) to ensure consistent cooking.
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Cheese Variations: Swap mozzarella for feta, goat cheese, or gruyère for different notes.
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Herb Boost: Stir thyme, oregano, or basil into the batter for extra aroma.
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Sauce Adjustments: Add a dash of hot sauce or chopped herbs to the yogurt mixture for spice or color.
Similar Recipes to Try
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Mediterranean Vegetable Gratin
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Italian Frittata with Spinach & Parmesan
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Greek Moussaka (Eggplant & Zucchini Bake)
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Vegetable Lasagna with Ricotta
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Spanish Tortilla (Potato & Onion Omelet)
Variations to Try
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Protein Add-In: Stir cooked sausage, ham, or shredded chicken into the vegetable layer.
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Gluten-Free: Replace flour with a 1:1 gluten-free blend and use gluten-free baking powder.
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Spicy Kick: Add chopped jalapeño or red pepper flakes to the batter.
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Herbed Ricotta: Dollop ricotta cheese within layers before baking.
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Sweet Twist: Sprinkle a little maple syrup over the top before baking for a sweet-savory contrast.
Ingredient Spotlight
Zucchini: Low in calories but high in water, fiber, and vitamin C, zucchini absorbs flavors and gives bakes a tender texture. Its mild taste pairs beautifully with herbs, cheese, and sauces.
Conclusion
This Zucchini, Pepper & Mozzarella Bake offers a perfect balance of crunchy edges, creamy batter, and fresh vegetable flavor, all brought together by a tangy lemon-garlic yogurt sauce. Its adaptability and simplicity make it a reliable go-to for busy nights, weekend brunches, or feeding a crowd. Embrace seasonal produce, experiment with toppings, and enjoy the harmony of textures and tastes in every slice.
Frequently Asked Questions
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Can I use other vegetables?
Yes—broccoli, spinach, or mushrooms work well with this batter. -
How far in advance can I assemble?
You can assemble the dish, cover, and refrigerate for up to 24 hours before baking. -
Can I freeze leftovers?
Freeze cooled portions in airtight containers for up to 1 month; thaw overnight in the fridge. -
Is the sauce required?
The yogurt sauce adds brightness but can be omitted or replaced with marinara or pesto. -
Can I make it dairy-free?
Substitute plant-based milk, vegan cheese, and dairy-free yogurt. -
How do I make it crispier?
Broil the top for the last 2 minutes of baking—watch carefully to avoid burning. -
Can I use self-rising flour?
Yes—omit the baking powder if using self-rising flour. -
What’s the best pan size?
A 9×13″ or similar 3 L casserole dish yields optimal layer depth. -
Why is my bake watery?
Ensure zucchini and peppers are not overly wet—pat dry before layering. -
How do I reheat without drying?
Reheat covered in a 160 °C oven for 10 minutes or until warmed through.