Made By Emily
Main Dishes
Garden zucchini bake with cottage cheese and garlic yogurt sauce
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Cuisine: American
- Course: Dinner, Side Dish
- Calories: 250 per serving
Ingredients
- 4 medium zucchinis, sliced into half-moons (about 1.5 pounds or 680 g)
- 2 cups (500 g) cottage cheese
- 1 cup (240 ml) plain yogurt
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) olive oil
- 1 cup (100 g) grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ½ teaspoon paprika (optional, for a touch of heat)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced zucchini, olive oil, salt, pepper, and dried oregano. Toss until the zucchini is evenly coated.
- Spread the zucchini mixture evenly in a baking dish and bake for 15 minutes, until slightly tender.
- While the zucchini is baking, mix the cottage cheese, yogurt, minced garlic, and half of the Parmesan cheese in a separate bowl. Season with salt, pepper, and paprika if using.
- Remove the zucchini from the oven. Spread the cottage cheese mixture over the zucchini, smoothing it out evenly.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for an additional 20–25 minutes, until the top is golden and bubbling, and the zucchini is fully tender.
- Let cool for a few minutes before serving. Enjoy warm!
Recipe Notes
- If your zucchini is particularly watery, consider patting it dry with paper towels before mixing with the oil and seasonings.
- Baking times may vary based on the thickness of your zucchini slices. Aim for slices around ½ inch thick for even cooking.
- For a non-dairy alternative, substitute cottage cheese and yogurt with a plant-based yogurt and cheese.
Nutrition Estimate
- Calories: Approximately 250 per serving
- Protein: 15 g
- Carbohydrates: 12 g
- Fat: 15 g