For the Baked Zucchini:
Prepare the Zucchini:
Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper.
Slice the zucchini into rounds and arrange them on the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and paprika.
Bake the Zucchini:
Bake in the preheated oven for 10-15 minutes until the zucchini is tender but not mushy. Remove from the oven and set aside.
Prepare the Vegetable Topping:
In a skillet, heat a little vegetable oil over medium heat. Add the chopped onion and sauté until soft.
Add the minced garlic and chopped pepper, and cook for another 3-4 minutes. Season with salt, black pepper, and Italian herbs.
Add Ketchup and Mix:
Stir in the ketchup and cook for another minute, allowing the flavors to meld.
Assemble the Zucchini:
Spread the vegetable mixture over the baked zucchini slices. Top with sliced mushrooms, cherry tomato halves, olives, and grated cheese.
Bake Again:
Return the zucchini to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
For the Garlic Dill Sauce:
Combine Sauce Ingredients:
In a small bowl, mix the yogurt, mayonnaise, chopped dill, and minced garlic. Season with salt to taste.
Chill the Sauce:
Refrigerate for 10 minutes before serving to let the flavors meld.
Serving Suggestions
Serve the baked zucchini hot, drizzled with the garlic dill sauce.
Pair with a fresh salad or crusty bread for a light meal.
Cooking Tips
Customize Toppings: Add your favorite vegetables like bell peppers, spinach, or sun-dried tomatoes for extra flavor.
Cheese Variety: Try using feta, gouda, or Parmesan for a different twist.
Nutritional Benefits
Low-Calorie and Nutritious: Zucchini is low in calories and rich in vitamins A and C.
High in Antioxidants: Tomatoes, garlic, and herbs add antioxidants, promoting heart health.
Dietary Information
Vegetarian-Friendly: This recipe is suitable for vegetarians.
Gluten-Free Option: Ensure all ingredients, like ketchup, are gluten-free.
Storage
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in the oven or microwave until heated through.
Why You’ll Love This Recipe
Easy and Quick: A simple recipe that’s ready in under 40 minutes.
Packed with Flavor: Fresh vegetables, herbs, and cheese combine to create a savory, comforting dish.
Versatile: Enjoy as a side dish, snack, or light main course.
Conclusion
Baked Zucchini with Vegetable Topping and Garlic Dill Sauce is a tasty and nutritious option that’s sure to impress. It’s a great way to enjoy fresh veggies and can be easily customized to suit your taste.
Frequently Asked Questions
Can I use a different type of squash?
Yes, yellow squash or pattypan squash works well in place of zucchini.
Can I make this dish vegan?
Substitute the cheese with a vegan alternative and use plant-based yogurt and mayo for the sauce.
What other herbs can I use?
Basil, thyme, or rosemary can be used instead of Italian herbs for a different flavor.
Can I prepare this dish in advance?
Yes, you can prep the veggies and sauce ahead, then assemble and bake when ready to serve.
How do I prevent the zucchini from getting soggy?
Make sure to bake the zucchini slices first to remove some moisture before adding the toppings.
Is there a substitute for ketchup?
You can use tomato paste or marinara sauce with a bit of sweetener if you prefer.
Can I air-fry the zucchini slices?
Yes, air-fry the zucchini at 180°C (360°F) for 8-10 minutes before adding toppings.
Can I add meat to this recipe?
For non-vegetarians, adding cooked chicken, ground meat, or bacon bits is a great option.
Can I use dried herbs instead of fresh?
Dried herbs can be used, but reduce the quantity as they are more concentrated in flavor.
Can I skip the sauce?
The garlic dill sauce adds a great flavor, but you can skip it or substitute with a store-bought dressing.
