When zucchini is in season, this savory baked zucchini dish becomes a kitchen favorite. It’s a simple, hearty meal filled with fresh vegetables, herbs, and a cheesy twist that the whole family will enjoy. Paired with a tangy garlic yogurt sauce, this zucchini recipe will soon become a staple in your household. Whether you’re cooking for a family dinner or need a delicious side dish, this recipe is sure to impress!
Ingredients:
For the Zucchini Dish:
- 3 large eggs
- Salt and black pepper to taste
- 2 large zucchini, sliced thinly
- Olive oil for cooking
- 1 onion, finely chopped
- 1 carrot, grated
- 2 tomatoes, chopped
- 2 cloves of garlic, minced
- 150 g breadcrumbs
- 1 tablespoon Provencal herbs
- 2 tablespoons flour
- 1 tablespoon paprika
- 120 g mozzarella, shredded
For the Garlic Yogurt Sauce:
- 200 g unsweetened yogurt
- 1 tablespoon soy sauce
- Salt to taste
- 1 clove of garlic, minced
- Fresh dill, chopped (to taste)
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 180°C (350°F).
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Incorporate the diced onion into the pan and cook, stirring occasionally, until it becomes tender and clear.
- Add the grated carrot and minced garlic to the skillet, cooking for an additional 2-3 minutes until fragrant.
- Stir in the chopped tomatoes and season with salt and black pepper. Cook for another 5 minutes until the tomatoes soften and form a sauce-like consistency. Set the vegetable mixture aside.
- Prepare the Zucchini:
- Thinly slice the zucchini and sprinkle with a pinch of salt. Let the zucchini sit for about 10 minutes to release excess moisture, then pat dry with a paper towel.
- In a separate bowl, whisk the eggs and season with salt, black pepper, and paprika.
- Bread the Zucchini:
- In another bowl, mix the breadcrumbs, flour, and Provencal herbs.
- Dip each zucchini slice into the beaten egg, then coat it in the breadcrumb mixture, ensuring both sides are evenly coated.
- Assemble the Dish:
- Lightly grease a baking dish with olive oil. Layer the bottom with some of the breadcrumb-coated zucchini slices.
- Spread a portion of the sautéed vegetable mixture over the zucchini.
- Sprinkle a layer of shredded mozzarella on top.
- Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella.
- Bake the Zucchini:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
- Once baked, allow it to rest for 5-10 minutes before serving.
- Make the Garlic Yogurt Sauce:
- In a small bowl, mix together the unsweetened yogurt, soy sauce, a pinch of salt, minced garlic, and fresh dill.
- Stir until well combined.
- Serve:
- Slice the baked zucchini into portions and serve warm with a generous drizzle of the garlic yogurt sauce on the side or on top.
Conclusion:
This savory baked zucchini dish, with its layers of crispy breaded zucchini, flavorful vegetables, and melty mozzarella, is a delightful way to enjoy seasonal produce. Paired with the fresh and tangy garlic yogurt sauce, each bite offers a delicious balance of flavors. Perfect as a main course or a side dish, this zucchini recipe is sure to become a favorite in your kitchen!