Baked Zucchini with Fresh Herb Sauce

Ingredients

For the Baked Zucchini:

• • Zucchini: 2 medium, grated (about 500g)
  • Salt: To taste (for zucchini and seasoning)

• • Eggs: 2 large, beaten
  • Cherry Tomatoes: 1 cup, halved
  • Fresh Parsley: 1/4 cup, chopped

• • Garlic: 2 cloves, minced
  • Flour: 60g (1/2 cup)
  • Black Pepper: To taste

• Mozzarella Cheese: 150g (1 1/2 cups), shredded

For the Sauce:

• • Sour Cream: 60g (1/4 cup)

• • Mayonnaise: 60g (1/4 cup)
  • Fresh Cucumber: 1 small, finely chopped
  • Fresh Herbs (Dill or Parsley): 2 tablespoons, chopped

• Garlic: 1 clove, minced
• Salt: To taste

Directions

• • Prepare the Zucchini:
    • Grate the zucchini and place it in a colander. Sprinkle with salt and let sit for 10 minutes. Squeeze out excess liquid using a clean kitchen towel or your hands.
  • Combine Ingredients:
    • • In a large bowl, mix the grated zucchini, beaten eggs, halved cherry tomatoes, parsley, and garlic. Add flour and black pepper, stirring until well combined.

  • Bake the Zucchini:
    • • Preheat the oven to 180°C (350°F).
      • Grease a baking dish and spread the zucchini mixture evenly. Top with shredded mozzarella.
    • Bake for 25-30 minutes, or until the top is golden and the cheese is bubbly.
  • Prepare the Sauce:
    • • In a small bowl, combine sour cream and mayonnaise. Mix in the chopped cucumber, herbs, garlic, and a pinch of salt. Stir well.

  • Serve:
    • Let the baked zucchini cool slightly before cutting into portions. Serve warm with the herb sauce for dipping or drizzling.

Serving Suggestions

• • Serve with a side salad for a complete meal.
  • Pair with crusty bread for added texture.

• Enjoy as a side dish with grilled chicken or fish.

Cooking Tips

• • Drain zucchini thoroughly to prevent a watery bake.

• Use parchment paper for easy cleanup and to prevent sticking.
• Customize toppings: Add grated Parmesan for extra flavor or sprinkle red chili flakes for a kick.