Cheesy Zucchini Bake with Garlic Yogurt Sauce

 Ingredients

For the Zucchini Bake

3 medium zucchinis (sliced into thin rounds)

1 medium onion (finely chopped)

2 cloves garlic (minced)

2 tbsp olive oil

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup cheddar cheese (optional, for extra flavor)

2 large eggs

½ cup milk (or half-and-half for creamier texture)

1 tbsp all-purpose flour (or cornstarch, for binding)

1 tsp dried oregano

½ tsp paprika

Salt & black pepper, to taste

Fresh parsley or basil, for garnish

For the Garlic Yogurt Sauce

1 cup plain Greek yogurt (or thick regular yogurt)

1–2 cloves garlic (finely minced or grated)

1 tbsp olive oil

1 tsp lemon juice

Salt & pepper, to taste

 Instructions

Step 1: Prepare the Zucchini

Preheat oven to 375°F (190°C).

Lightly grease a medium-sized baking dish with olive oil.

Slice zucchini into thin rounds and pat them dry with a paper towel to remove excess moisture.

Step 2: Cook Aromatics

In a skillet, heat olive oil over medium heat.

Add chopped onion and garlic, sauté until fragrant and lightly golden. Remove from heat.

Step 3: Make the Egg Mixture

In a mixing bowl, whisk together eggs, milk, flour, oregano, paprika, salt, and pepper.

Stir in half of the mozzarella and Parmesan cheese.

Step 4: Assemble the Bake

Layer zucchini slices in the baking dish.

Sprinkle the sautéed onion and garlic over the zucchini.

Pour the egg-cheese mixture evenly over the top.

Sprinkle remaining mozzarella, Parmesan, and cheddar cheese on top.

Step 5: Bake

Bake uncovered for 30–35 minutes or until the top is bubbly and golden brown.

Let it cool for 5–10 minutes before serving.

Step 6: Make the Garlic Yogurt Sauce

In a small bowl, mix yogurt, garlic, olive oil, lemon juice, salt, and pepper.

Chill in the fridge until ready to serve.

Step 7: Serve

Slice the cheesy zucchini bake into squares or wedges.

Drizzle or serve with garlic yogurt sauce on the side.

Garnish with fresh parsley or basil.

 Servings

Serves 4–6 people