Mediterranean Savory Zucchini and Cheese Bake
with Creamy Yogurt-Garlic Sauce
This baked zucchini dish is warm, cheesy, and full of classic Mediterranean flavors. It’s the kind of recipe that works as a light main course or an easy side with grilled chicken, fish, or pasta. The texture lands somewhere between a crustless quiche and a soft vegetable casserole. The zucchini becomes tender without turning watery, the cheese melts into the batter, and the herbs bring everything together. The yogurt-garlic sauce keeps things bright and adds a cool contrast to the warm bake.
You can serve this straight from the oven or at room temperature, and it reheats surprisingly well. It’s a great way to use up extra zucchini and a nice option when you want something comforting but not heavy.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
Zucchini Bake
3 medium zucchini, grated
1 medium onion, finely chopped
2 garlic cloves, minced
3 eggs
1 cup yogurt (plain or Greek)
1 cup shredded mozzarella or white cheddar
½ cup crumbled feta
⅓ cup flour (or almond flour for gluten-free)
1 tsp baking powder
1½ tbsp olive oil
1 tsp dried oregano
½ tsp dried basil or thyme
½ tsp black pepper
¾ tsp salt
Handful of chopped parsley or dill
Yogurt-Garlic Sauce
1 cup thick yogurt
1 tbsp lemon juice
1 small garlic clove, grated
1 tbsp olive oil
Salt and pepper to taste
For Serving
Fresh herbs
Chili flakes or sumac (optional)
Extra feta (optional)
Instructions
Prep the zucchini. Grate the zucchini using the large holes of a grater. Put it in a bowl and sprinkle with a little salt. Let it sit for 10 minutes to release moisture.
Squeeze out water. Use your hands or a clean towel to squeeze out as much liquid as possible. This step ensures the bake stays firm.
Sauté aromatics. Warm the olive oil in a skillet. Cook the onion until soft, then add the garlic and cook for another minute.
Mix the wet ingredients. Whisk together the eggs, yogurt, black pepper, and herbs.
Add the cheeses. Stir in the mozzarella and feta.
Add zucchini and onion. Fold in the grated zucchini and cooked onions until evenly combined.
Add dry ingredients. Mix in the flour and baking powder just until incorporated.
Transfer to a baking dish. Use a medium-sized dish and spread the mixture evenly.
Bake. Cook at 190°C for 30–40 minutes until golden and set in the center.
Prepare the sauce. Stir together yogurt, garlic, lemon juice, olive oil, salt, and pepper. Let it rest while the bake cools slightly.
Tips
Salt the zucchini. This prevents excess moisture from watering down the batter.
Squeeze very well. A dry zucchini mixture creates a firm, sliceable bake.
Use full-fat yogurt. It keeps the texture soft and creamy.
Mix gently. Overmixing can make the bake dense.
Try a glass or ceramic dish. These hold moisture better for an even texture.
Check doneness with a knife. It should come out clean or with a few soft crumbs.
Rest before slicing. Give it 10–15 minutes to settle.
Make the sauce ahead. The flavors deepen after resting.
Use herbs generously. Zucchini has a mild flavor, so herbs help lift the dish.
Don’t skip aromatics. Sautéed onion and garlic add depth that raw vegetables can’t provide.
Variations
Add grated carrots for color and sweetness.
Use halloumi or kefalotyri instead of mozzarella for a saltier bite.
Make it spicy with chili flakes or chopped jalapeño.
Add spinach for extra greens.
Swap herbs with fresh basil, mint, or dill.
Add sun-dried tomatoes for richness.
Use almond flour for a gluten-free option.
Add roasted red peppers for sweetness.
Top with cherry tomatoes before baking.
Serve with pesto instead of yogurt-garlic sauce.
Q&A
Does the zucchini have to be grated?
Grated zucchini blends better into the batter and cooks evenly.
Can I skip the flour?
You can use almond flour or oat flour, but something is needed for structure.
Can I make this without eggs?
You can try three tablespoons of chickpea flour plus a little extra yogurt, but the texture will be softer.
Can I prepare this ahead?
Bake it earlier and warm slices in the oven before serving.
Can I freeze it?
Yes. Freeze slices and reheat in a low oven. The texture stays soft.
Can I use yellow squash?
Yes. It behaves just like zucchini.
How do I avoid watery results?
Salt the zucchini and squeeze it well. Also avoid overloading the bake with extra vegetables.
Can I use low-fat yogurt?
You can, but it won’t be as rich.
Can I double the recipe?
Yes, but use a larger pan and extend the baking time slightly.
Is the sauce essential?
The bake is good on its own, but the sauce adds a fresh contrast.
Nutrition
(Approx per serving)
Calories: 260
Protein: 13 g
Carbs: 15 g
Fat: 17 g
Fiber: 2 g
Sugar: 6 g
Sodium: Moderate (due to feta)
Conclusion
This savory zucchini bake is a simple, flavorful dish with a soft, cheesy center and a light Mediterranean touch. The herbs, onions, and garlic give it depth, and the feta adds just enough saltiness to balance the vegetables. The yogurt-garlic sauce finishes it with a refreshing, creamy note that keeps each bite balanced. It’s versatile, easy to customize, and pairs well with almost anything. Whether you serve it for brunch, a weeknight dinner, or as a side for a larger meal, it’s the kind of recipe that always feels satisfying.