Garden zucchini bake with cottage cheese and garlic yogurt sauce
Easy Recipes

Garden zucchini bake with cottage cheese and garlic yogurt sauce

May 11, 2026•By Tech Us Daily•2 min read

Ingredients

Main Ingredients
  • 4 medium medium zucchinis, sliced into half-moons (about 1.5 pounds or 680 g)
  • 2 cups cottage cheese For a lower-fat version, use low-fat cottage cheese.
  • 1 cup plain yogurt Substitute with a plant-based yogurt for a non-dairy option.
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste Adjust based on personal preference.
  • ½ teaspoon paprika (optional, for a touch of heat)

Method

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced zucchini, olive oil, salt, pepper, and dried oregano. Toss until the zucchini is evenly coated.
  3. Spread the zucchini mixture evenly in a baking dish and bake for 15 minutes, until slightly tender.
  4. While the zucchini is baking, mix the cottage cheese, yogurt, minced garlic, and half of the Parmesan cheese in another bowl. Season with salt, pepper, and paprika if using.
Baking
  1. Remove the zucchini from the oven. Spread the cottage cheese mixture over the zucchini, smoothing it out evenly.
  2. Sprinkle the remaining Parmesan cheese over the top.
  3. Bake for an additional 20–25 minutes, until the top is golden and bubbling, and the zucchini is fully tender.
  4. Let cool for a few minutes before serving. Enjoy warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10–15 minutes, covering with aluminum foil to prevent over-browning. Optionally, add chopped spinach or sun-dried tomatoes for variations.
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