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I made a Lemon Basil Zucchini Bake this week. I was inspired by pictures on Pinterest* and the fact that I had a bunch of zucchinis in the fridge. It’s a popular dish and has as many variations as there are cooks to prepare it.
Lemon Basil Zucchini Bake ready for the oven. (Just 30 mins!)
My version includes some fresh, chopped basil and the tang of lemon combined with feta and Parmesan cheese. I also slimmed it down a bit by replacing the sour cream with plain Greek yogurt. It makes a great side dish with chicken or fish.
It could also be served as a light luncheon dish with a green salad. This version is low carb. Oh, and did I mention that it is delicious? Enjoy! — Laura
Lemon Basil Zucchini Bake Recipe
Simple ingredients combine to make a tangy and creamy baked zucchini casserole. Low Carb! Get the recipe.
Ingredients
- 5 cups zucchini , sliced
- 2/3 cup plain Greek yogurt
- 1/2 cup feta cheese
- 1/2 cup parmesan cheese
- 3 eggs
- 2 cloves chopped garlic
- 2 T lemon juice
- 1/2 cup fresh basil coarsely chopped , loose
- 1/2 T . olive oil
Instructions
- Heat oven to 375 degrees. Grease an 9 X 11 inch casserole dish or cake pan.
- Slice Zucchini thinly and sauté in olive oil over high heat for 3-5 minutes, to soften.
- Mix together yogurt, eggs, garlic, all the feta, 1/4 cup of Parmesan and lemon juice in a small mixing bowl.
- Put half the zucchini slices in the bottom of the prepared pan.
- Pour and spread half of the yogurt mixture over the zucchini.
- Sprinkle half of the chopped basil on top.
- Repeat layering the zucchini, yogurt mixture and basil.
- Sprinkle reserved Parmesan over all.
- Bake for 30 minutes till bubbly and beginning to brown.
Notes
Variation: Toss in 1 cup leftover chicken and/or sauteed mushrooms.
*Thanks to my inspirations:
http://www.mykitchenescapades.com
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