Baked Zucchini Feta Gratin
Baked Zucchini Feta Gratin is a light Greek-inspired side dish made with tender zucchini, mushrooms, tomatoes, creamy yogurt, and tangy feta cheese. Finished with fresh herbs and baked until golden, it's a healthy vegetable casserole that's perfect alongside grilled meats, fish, or vegetarian meals.
Equipment
- Casserole dish
- medium mixing bowl
- oven
- Steamer,
Ingredients
- 2 medium zucchini chopped
- ½ cup mushrooms chopped
- 2 tomatoes chopped
- 1 clove garlic minced
- ½ cup plain Greek yogurt
- 1 large egg
- 3 tablespoons crumbled feta cheese
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh dill chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a casserole dish.
- Steam the zucchini and mushrooms for about 5 minutes until just tender.
- Transfer the vegetables to the prepared casserole dish and scatter the chopped tomatoes evenly over the top.
- Whisk together the yogurt, egg, feta cheese, garlic, parsley, dill, salt, and black pepper in a medium bowl.
- Pour the yogurt mixture evenly over the vegetables.
- Bake for about 15 minutes until the topping is lightly golden and set.
- Allow the gratin to rest for 5 minutes before serving.
Notes & Wine Advice
Recipe Notes
Steam the zucchini only until just tender to prevent excess moisture in the finished gratin. Greek yogurt provides the creamiest texture, but regular natural yogurt also works well. Add a sprinkle of Parmesan or extra feta before baking for a richer golden topping. Serve alongside grilled chicken, lamb, fish, or warm crusty bread for a complete Mediterranean-inspired meal.Wine Advice
A crisp Sauvignon Blanc complements the fresh vegetables and tangy feta beautifully. A dry Rosé is another refreshing pairing with this light Greek-inspired gratin.Nutrition values
Calories: 205 kcal | Carbohydrates: 14 g | Protein: 10 g | Fat: 13 g | Saturated Fat: 5 g | Sodium: 330 mg | Sugar: 6 g