🥘 Garden Zucchini Casserole (Mediterranean Style)

A beautiful, veggie-packed bake made with zucchini, tomatoes, herbs, and just enough cheese to make it savory and comforting — but still very Mediterranean-light.

---

📝 Ingredients (Serves 4–6)

Vegetables

• 3 medium zucchinis, thinly sliced

• 1 large tomato, thinly sliced (or 1 cup cherry tomatoes, halved)

• 1 red bell pepper, thinly sliced

• 1 small onion, thinly sliced

• 3 garlic cloves, minced

• 1 cup spinach (optional)

Seasoning & Herbs

• 3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp thyme

• Salt & black pepper to taste

Binding & Topping

• 3 eggs

• ½ cup Greek yogurt

• ½ cup crumbled feta or grated parmesan

• ½ cup shredded mozzarella (optional for topping)

• ¼ cup chopped fresh parsley

---

👩‍🍳 Instructions

1. Prep the Vegetables

1. Preheat oven to 190°C (375°F).

2. Thinly slice zucchini, tomato, onion, and bell pepper.

3. Sauté onion, garlic, and bell pepper for 3–4 minutes in 1 tbsp olive oil to soften slightly.

---

2. Build the Casserole Base

1. Lightly oil a baking dish.

2. Layer half of the zucchini slices at the bottom.

3. Add the sautéed vegetables on top.

4. Add tomatoes and spinach (if using).

5. Season with oregano, basil, thyme, salt, and pepper.

6. Drizzle with 1–2 tbsp olive oil.

---

3. Make the Mediterranean Egg-Yogurt Mix

1. In a bowl, whisk:

   • 3 eggs

   • ½ cup Greek yogurt

   • ½ cup feta or parmesan

2. Pour evenly over the vegetables.

---

4. Top & Bake

1. Add the remaining zucchini slices over the top like a “garden pattern.”

2. Sprinkle mozzarella on top (optional).

3. Bake 35–40 minutes, until golden and set in the center.

4. Let cool for 10 minutes before slicing.

---

🌿 Garnish

• Fresh parsley

• Extra feta

• Drizzle of olive oil

---

💡 Mediterranean Variations

• Add olives for extra flavor.

• Replace bell pepper with roasted eggplant.

• Add cooked quinoa for protein and fiber.

• Make dairy-free by using coconut yogurt + skipping cheese.