Delicious Zucchini Bake

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Ingredients

  Vegetables

  • 1 piece zucchini Cut into small pieces.
  • 1 piece onion Cut into small pieces.
  • 1 piece carrot Cut into small pieces.
  • 1 piece bell pepper Cut into small pieces.
  • 2-3 cloves garlic Finely chopped.
  • 1 piece tomato Sliced for topping.
  • 1 piece cucumber For the sauce.
  • 1 bunch green onions For the sauce.
Dairy and Eggs
  • 3 pieces eggs Whisked.
  • 1 cup cream 240 ml.
  • 80 g feta cheese Crumble for topping.
  • 80 g cheese Grated for topping.
Herbs and Seasonings
  • 2 tablespoons flour For thickening the mixture.
  • 1 tablespoon dill Chopped.
  • 1 tablespoon parsley Chopped.
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
Other
  • 2 tablespoons vegetable oil For sautéing.
  • water water As needed for the recipe.
  • 20 g sesame seeds For topping.

Method

Preparation
  1. Cut the zucchini, onion, carrot, bell pepper, and garlic into small pieces.
  2. Place the zucchini slices in a bowl, sprinkle with salt, and let them sit for 10 minutes to release excess moisture.
Cooking
  1. Heat some vegetable oil in a pan and sauté the onion, carrot, bell pepper, and garlic until softened.
  2. Add the flour to the vegetables and stir to combine.
  3. In a separate bowl, whisk the eggs and add dill, parsley, salt, pepper, and paprika.
  4. Mix the egg mixture with the sautéed vegetables.
  5. Pour in the cream and mix well.
  6. Transfer the mixture to a baking dish and top with sliced tomato, crumbled feta cheese, sesame seeds, and grated cheese.
  7. Bake in a preheated oven at 180°C (350°F) for 25 minutes.
Sauce Preparation
  1. Prepare the sauce by blending garlic, green onions, cucumber, and yogurt until smooth.
Serving
  1. Serve the baked zucchini topped with the sauce and enjoy!

Notes

Let the zucchini sit with salt to enhance its flavor. Feel free to swap in other vegetables. This dish can be made ahead of time. Store leftovers in an airtight container for up to 3 days.

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