This delectable zucchini bake transforms humble summer squash into a satisfying, protein-rich meal that’s perfect for lunch, dinner, or even brunch. Layered with creamy cottage cheese and fresh herbs, then topped with a refreshing garlic-yogurt cucumber sauce, this dish celebrates the natural flavors of zucchini while creating a comforting casserole that’s both nutritious and incredibly flavorful. Whether you’re looking to use up an abundance of garden zucchini or simply want a healthy, filling meal, this recipe delivers on all fronts.
Ingredients
For the Zucchini Bake:
- 1 kg (2.2 lbs) medium zucchini, sliced into 6mm (¼ inch) rounds
- 500g (2 cups) cottage cheese
- 3 large eggs
- 1 medium onion, finely diced (approximately 200g)
- 1 red bell pepper, diced (approximately 150g)
- 3 cloves garlic, minced
- 150g (1½ cups) grated cheese (mix of mozzarella and cheddar)
- 3 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
For the Garlic-Yogurt Cucumber Sauce:
- 1 large cucumber (approximately 300g), peeled and grated
- 250ml (1 cup) Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon salt
- ¼ teaspoon white pepper
Step-by-Step Instructions
Preparing the Zucchini Base
Step 1: Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper and lightly brush with olive oil.
Step 2: Wash the zucchini thoroughly and trim both ends. Using a sharp knife or mandoline slicer, cut the zucchini into uniform rounds approximately 6mm (¼ inch) thick. Consistent thickness ensures even cooking.
Step 3: Arrange the zucchini slices in a single layer on the prepared baking sheets. Lightly brush the tops with olive oil and season with a pinch of salt and pepper. Bake for 10 minutes until the zucchini is just tender but still holds its shape.
Step 4: Remove the zucchini from the oven and set aside to cool slightly. Leave the oven on as you’ll need it for the final bake.
Creating the Cottage Cheese Mixture
Step 5: While the zucchini is baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
Step 6: Add the diced red bell pepper to the skillet and continue cooking for another 3-4 minutes until the pepper begins to soften. Add the minced garlic and cook for an additional minute until fragrant.
Step 7: Remove the skillet from heat and let the vegetable mixture cool for 5 minutes. This prevents the eggs from scrambling when mixed with the hot vegetables.
Step 8: In a large mixing bowl, combine the cottage cheese, eggs, fresh dill, fresh parsley, dried oregano, salt, black pepper, and paprika. Whisk until well combined and smooth.
Step 9: Add the cooled sautéed vegetables to the cottage cheese mixture and stir until evenly distributed throughout.
Assembling and Baking
Step 10: Grease a 23x33cm (9×13 inch) baking dish with olive oil or cooking spray. Arrange half of the pre-baked zucchini slices in the bottom of the dish, overlapping slightly to create an even layer.
Step 11: Spread the cottage cheese mixture evenly over the zucchini layer, using a spatula to smooth the surface and ensure it reaches all corners of the dish.
Step 12: Layer the remaining zucchini slices on top of the cottage cheese mixture, again overlapping slightly for complete coverage.
Step 13: Sprinkle the grated cheese evenly over the top layer of zucchini, ensuring complete coverage for a beautiful golden finish.
Step 14: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and the center is set when tested with a knife.
Preparing the Garlic-Yogurt Cucumber Sauce
Step 15: While the zucchini bake is in the oven, prepare the cucumber sauce. Place the grated cucumber in a fine-mesh strainer, sprinkle with 1 teaspoon of salt, and let it drain for 15 minutes to remove excess moisture.
Step 16: After draining, squeeze the cucumber with your hands or press with paper towels to remove as much liquid as possible. This prevents the sauce from becoming watery.
Step 17: In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, fresh mint, and white pepper. Whisk until smooth and well combined.
Step 18: Add the drained cucumber to the yogurt mixture and stir gently until evenly distributed. Taste and adjust seasoning as needed.
Final Assembly and Serving
Step 19: Remove the zucchini bake from the oven and let it rest for 10 minutes before slicing. This resting period allows the layers to set and makes for cleaner cuts.
Step 20: Cut into squares and serve warm, accompanied by a generous dollop of the garlic-yogurt cucumber sauce.
Nutritional Information
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10 portions
Per Serving (approximate):
- Calories: 185
- Carbohydrates: 9g
- Protein: 15g
- Fat: 11g
- Fiber: 3g
- Sugar: 7g
- Sodium: 425mg
- Calcium: 165mg
Variations and Substitutions
Dairy-Free Option: Replace cottage cheese with crumbled firm tofu mixed with nutritional yeast, and use dairy-free cheese alternatives. Substitute the Greek yogurt in the sauce with cashew cream or coconut yogurt.
Low-Carb Version: This recipe is naturally low in carbohydrates, but you can reduce them further by using only egg whites instead of whole eggs and increasing the vegetable content.
Mediterranean Twist: Add 60g of crumbled feta cheese to the cottage cheese mixture and include 2 tablespoons of chopped sun-dried tomatoes and black olives for a Mediterranean flavor profile.
Herb Variations: Experiment with different herb combinations such as basil and thyme, or add 1 tablespoon of fresh chives to the cottage cheese mixture for a more delicate flavor.
Protein Boost: Add 200g of cooked, diced chicken breast or turkey to the cottage cheese mixture for extra protein and to make it a more substantial main course.
Gluten-Free Assurance: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate before baking. Add an extra 10-15 minutes to the baking time if cooking from cold. The cucumber sauce can also be made a day ahead and stored in the refrigerator.
How do I prevent the zucchini from making the dish watery? Pre-baking the zucchini slices is crucial for removing excess moisture. Additionally, you can salt the raw zucchini slices and let them drain for 30 minutes before baking, then pat them dry with paper towels.
Can I freeze this zucchini bake? While possible, freezing is not recommended as the texture of both the zucchini and cottage cheese can become grainy after thawing. However, if you must freeze it, wrap tightly and use within 2 months, then thaw overnight in the refrigerator before reheating.
What other vegetables can I substitute or add? Yellow squash works excellently as a substitute for zucchini. You can also add layers of thinly sliced eggplant, tomatoes, or mushrooms. Just ensure any additional vegetables are pre-cooked to remove excess moisture.
How do I know when the bake is fully cooked? The center should be set and not jiggly when the dish is gently shaken. A knife inserted in the center should come out mostly clean, and the top should be golden brown. The internal temperature should reach 74°C (165°F).
This zucchini delight offers the perfect combination of comfort food satisfaction and healthy nutrition. The creamy cottage cheese layer provides protein and richness, while the fresh garlic-yogurt cucumber sauce adds a cooling, tangy contrast that brightens each bite. Whether served as a vegetarian main course with a side salad or as a hearty side dish alongside grilled meats, this recipe showcases zucchini at its absolute best while creating a dish that’s both elegant enough for entertaining and simple enough for weeknight dinners.