Greek Zucchini Bake
Greek zucchini bake combines tender zucchini and tomatoes with a creamy yogurt, egg, feta, dill, and parsley topping. This light vegetarian casserole makes a flavorful side dish or simple lunch.
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- oven
- Steamer basket
- Whisk
Ingredients
- ½ cup plain low-fat yogurt
- 1 large egg
- 4 tablespoons feta cheese crumbled
- 3 medium zucchini peeled and chopped
- ½ cup button mushrooms chopped and optional
- 1 medium leek sliced and optional
- 2 medium tomatoes chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 1 teaspoon olive oil for greasing
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease an 8-inch baking dish with olive oil.
- Whisk the yogurt and egg in a mixing bowl until smooth.
- Stir in the feta cheese, parsley, dill, salt, and black pepper.
- Place the zucchini in a steamer basket.
- Add the mushrooms and leek when using.
- Steam the vegetables for 7–8 minutes until just tender.
- Drain the steamed vegetables thoroughly.
- Arrange the steamed vegetables and chopped tomatoes in the prepared baking dish.
- Pour the yogurt and feta mixture evenly over the vegetables.
- Bake uncovered for about 15 minutes until the topping is set and lightly golden.
- Allow the casserole to rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve this bake with grilled chicken, fish, warm bread, or a crisp green salad. It also complements dishes from our Chicken Recipes, Fish Recipes, and Salad Recipes.Recipe Notes
Drain the steamed vegetables thoroughly before transferring them to the baking dish. Excess moisture can prevent the yogurt and egg topping from setting properly. Allowing the finished casserole to rest makes it easier to divide. Browse our Casserole Recipes for more comforting oven dishes.Variations
The mushrooms and leek are optional and may be omitted. Add spinach, bell pepper, olives, or additional feta for a different flavor. Fresh oregano or basil can replace the parsley. Find more ideas in our Greek Recipes, Cheese Recipes, and Vegetarian Recipes.Wine Advice
A crisp Sauvignon Blanc balances the creamy yogurt and salty feta. A dry Rosé also complements the tomatoes, herbs, and delicate zucchini.Nutrition values
Calories: 140 kcal | Carbohydrates: 14 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 3 g | Sodium: 290 mg | Sugar: 9 g