For the Casserole
500 grams cabbage, shredded
Salt, to taste
2 eggs, beaten
1 onion, chopped
1 carrot, grated
2 zucchinis, grated
50 grams Greek yogurt
Black pepper, to taste
Olive oil, for greasing
30 grams Greek yogurt (additional)
50 grams mozzarella cheese, grated
For the Sauce
3 tablespoons Greek yogurt
1 teaspoon mustard
1 clove garlic, minced
Fresh dill, chopped
1 pickled cucumber, finely chopped
Italian herbs, to taste
Directions
Prepare the Casserole Prepare the Vegetables:
Shred 500 grams of cabbage and place it in a large mixing bowl. Sprinkle with salt and let it sit for 10 minutes.
Grate the carrot and zucchinis. Squeeze out excess juice from the zucchinis after salting them and let them sit for 10 minutes.
Chop the onion finely.
Add the grated carrot, squeezed zucchinis, and chopped onion to the cabbage. Mix well.
Mix with Greek Yogurt:
In a separate bowl, combine the beaten eggs, 50 grams of Greek yogurt, and black pepper. Mix well.
Pour the egg mixture over the vegetables and stir until everything is well combined.
Prepare for Baking:
Preheat your oven to 180°C (350°F).
Grease a baking dish with olive oil.
Spread the vegetable mixture evenly in the baking dish.
Top with 30 grams of Greek yogurt and sprinkle 50 grams of grated mozzarella cheese over the top.
Bake:
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set.
Prepare the Sauce
Mix Ingredients:
In a small bowl, combine 3 tablespoons of Greek yogurt, 1 teaspoon of mustard, minced garlic, chopped dill, finely chopped pickled cucumber, and Italian herbs.
Mix well until all ingredients are fully combined. Serve
Finish and Serve:
Once the casserole is done baking, remove it from the oven and let it cool slightly before serving.
Serve the casserole warm with a generous dollop of the prepared Greek yogurt sauce on the side.
Serving Suggestions
Serve this casserole with a side salad for a complete meal.
Pair with crusty bread or a light soup for added comfort.
Cooking Tips
Squeezing Zucchinis: Make sure to squeeze out as much juice as possible from the grated zucchinis to prevent the casserole from becoming too watery.
Seasoning: Adjust the seasoning to your taste by adding more salt, pepper, or herbs as desired.
Nutritional Benefits
Cabbage: Low in calories and high in fiber, vitamin C, and K.
Zucchini: Very low in calories and rich in vitamins A and C.
Carrot: High in beta-carotene, fiber, and antioxidants.
Greek Yogurt: Provides protein and probiotics, promoting digestive health.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free: Ensure all ingredients are gluten-free for a gluten-free option.
Low-Calorie: A healthy, low-calorie dish perfect for weight management.
Storage Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave for a quick meal.
Why You’ll Love This Recipe
Healthy and Nutritious: Packed with fresh vegetables and Greek yogurt.
Easy to Make: Simple steps and readily available ingredients.
Delicious: A flavorful and satisfying dish that’s perfect for any meal.
Conclusion
Thank you for joining me in making this delicious Vegetable Casserole with Greek Yogurt Sauce. It’s a simple, healthy, and tasty option for lunch or dinner. Enjoy this nutritious dish with your family and friends, and let me know in the comments how you liked it!
