🥘 Mediterranean Garden Zucchini Casserole
🍽️ Serves: 6
⏱️ Total Time: 50–55 minutes
🌿 Vegetarian | Mediterranean Diet | Low-Carb Option
🧄 Ingredients
Vegetables:
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3 medium zucchinis, sliced into thin rounds
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1 red bell pepper, chopped
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1 small red onion, finely chopped
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2 medium tomatoes, sliced (or 1 cup cherry tomatoes, halved)
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2 cloves garlic, minced
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2 tablespoons extra virgin olive oil
For the Creamy Mediterranean Layer:
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1 cup plain Greek yogurt (or ½ cup ricotta + ½ cup yogurt mix)
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2 large eggs, lightly beaten
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½ cup crumbled feta cheese (or part-skim mozzarella for milder flavor)
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¼ cup grated Parmesan cheese (optional, for richness)
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2 tablespoons chopped fresh parsley
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1 teaspoon dried oregano
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1 teaspoon dried basil or thyme
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Salt and black pepper, to taste
Topping (Optional but Delicious):
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½ cup whole-wheat breadcrumbs (or crushed whole-grain crackers)
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1 tablespoon olive oil
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2 tablespoons grated Parmesan or feta
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a medium baking dish (around 9×9 inches) with olive oil or cooking spray.
2. Prepare the Vegetables
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Heat 2 tablespoons olive oil in a large skillet over medium heat.
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Add onions and bell pepper; sauté for 3–4 minutes until softened.
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Add garlic and zucchini; cook for another 5–6 minutes until zucchini is slightly tender but not mushy.
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Season with salt, pepper, and a pinch of oregano.
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Remove from heat and let cool slightly.
3. Make the Creamy Layer
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In a medium bowl, whisk together Greek yogurt, eggs, feta, Parmesan, parsley, oregano, and basil.
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Add a pinch of salt and pepper.
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Stir in the sautéed vegetables and mix gently to combine.
4. Assemble the Casserole
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Spread the mixture evenly into the prepared baking dish.
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Arrange tomato slices or cherry tomato halves on top.
Optional Topping:
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Mix breadcrumbs with olive oil and Parmesan/feta.
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Sprinkle evenly over the top for a golden, crispy crust.
5. Bake
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Bake uncovered for 30–35 minutes, until the casserole is set and golden on top.
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Let it rest for 5–10 minutes before serving (this helps it firm up).
🍋 Serving Suggestions
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Serve warm or at room temperature with:
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A simple Greek salad (cucumber, tomato, olives, feta)
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Lemon herb chicken or grilled fish
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A side of whole-grain bread or quinoa
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💡 Tips
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Add spinach, eggplant, or sun-dried tomatoes for extra flavor.
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For dairy-free: replace feta and yogurt with plant-based yogurt and vegan cheese.
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Keeps well in the fridge for up to 3 days — great for meal prep or lunch boxes.
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Tastes even better the next day as the flavors blend!
