Baked Zucchini and Tomato Casserole
Baked Zucchini and Tomato Casserole
This Zucchini and Tomato Casserole is a delicious and healthy side dish. The savory feta and creamy yogurt topping makes it a comforting meal that’s simple to make.
Equipment
- Casserole dish
- medium-sized bowl
- Steamer,
Ingrediënten
- ½ c. plain low-fat yogurt
- 1 egg
- 4 tbsp. feta cheese crumbled
- 3 zucchini peeled and chopped
- ½ c. mushrooms chopped (optional)
- 1 leek sliced (optional)
- 2 tomatoes chopped
- 1 tbsp. fresh parsley chopped
- 1 tbsp. fresh dill chopped
Instructies
- Preheat the oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the yogurt and egg.
- Stir in the chopped parsley, dill, and crumbled feta cheese.
- Steam the chopped zucchini, and the optional mushrooms and leeks, until they are tender.
- Grease a casserole dish and arrange the steamed vegetables and chopped tomatoes evenly in the bottom.
- Pour the yogurt mixture over the vegetables.
- Bake, uncovered, for about 15 minutes, or until the cheese is melted and the topping is set.
Notes / Tips / Wine Advice:
Summary
This simple and healthy baked casserole is a delicious way to enjoy fresh summer vegetables. The savory feta and creamy yogurt topping makes it a comforting side dish that’s ready in no time.
Wine Advice A light-bodied white wine with good acidity, such as a crisp Sauvignon Blanc or a dry Rosé, would pair well with the fresh tomatoes and tangy feta cheese.
Wine Advice A light-bodied white wine with good acidity, such as a crisp Sauvignon Blanc or a dry Rosé, would pair well with the fresh tomatoes and tangy feta cheese.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 12 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.8 g
