This Zucchini & Onion Savory Bake transforms simple summer vegetables into a hearty, crowd-pleasing casserole. Layers of tender zucchini and sweet onions are seasoned with paprika, Italian herbs, and garlic, then bound together with eggs and a golden breadcrumb-cheese crust. Baked until bubbling and golden, it’s served alongside a cool, creamy dill-cucumber sauce spiked with mayo and ketchup. Perfect for brunch, lunch, or as a vegetable-forward main, this recipe is easy to prepare, endlessly customizable, and guaranteed to become a family favorite.
Cooking Time
• Preparation: 15 minutes (slicing, mixing)
• Assembly: 10 minutes
• First Bake (vegetables & cheese): 20 minutes
• Second Bake (custard & breadcrumbs): 25–30 minutes
• Total Time: Approximately 1 hour 10 minutes
Ingredients
Vegetable Layers & Cheese:
• 2 medium zucchini, sliced into ½ cm rounds
• 1 large onion, thinly sliced
• Salt, to taste (about 1 tsp total, divided)
• Sweet paprika powder – 1 tsp, plus a pinch for garnish
• 2 Tbsp olive oil, divided
• 100 g (3.5 oz) shredded cheese (mozzarella, cheddar, or a blend)
Custard & Topping:
• 3 large eggs
• Salt, to taste (about ½ tsp)
• Sweet paprika powder – ½ tsp
• Italian seasoning – 1 tsp
• Powdered (fine) breadcrumbs – 2–3 Tbsp
• 2 Tbsp olive oil
Creamy Dill Cucumber Sauce:
• 3 Tbsp mayonnaise
• 1 Tbsp ketchup
• 1 small cucumber, grated and excess liquid squeezed out
• 1 Tbsp fresh dill, finely chopped
• Salt, to taste
• Fresh green onions, thinly sliced, for garnish
• Fresh parsley, chopped, for garnish
Step-by-Step Cooking Directions
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Preheat Oven
Preheat your oven to 180 °C (360 °F). Grease a 20×20 cm (8×8 in) baking dish with a thin layer of olive oil. -
Sauté Zucchini & Onions
In a large skillet, heat 1 Tbsp olive oil over medium heat. Add sliced onions and a pinch of salt; sauté for 4 minutes until translucent. Add zucchini slices, season with ½ tsp sweet paprika and ½ tsp salt, and cook 3–4 minutes until just beginning to soften. Remove from heat. -
Layer & Cheese Bake
Spread the sautéed zucchini and onions evenly in the prepared dish. Sprinkle 100 g shredded cheese over the top. Bake for 20 minutes, until cheese is melted and golden. -
Prepare Custard Mixture
Meanwhile, whisk 3 eggs in a bowl with ½ tsp salt, ½ tsp sweet paprika, and 1 tsp Italian seasoning. Stir in 2–3 Tbsp powdered breadcrumbs to help set the custard. -
Assemble Second Layer
Remove the dish from the oven. Pour the egg-breadcrumb mixture evenly over the baked vegetables. Drizzle 2 Tbsp olive oil across the surface. -
Final Bake with Crust
Return to the oven and bake for 25–30 minutes, or until the custard is fully set and the top is lightly crisp and golden. If browning too quickly, cover loosely with foil. -
Make the Dill Cucumber Sauce
In a small bowl, combine 3 Tbsp mayonnaise, 1 Tbsp ketchup, grated cucumber, chopped dill, and salt to taste. Mix until smooth; refrigerate until serving. -
Garnish & Serve
Remove the bake from the oven and let rest 5 minutes. Scatter sliced green onions and parsley over the top. Cut into squares and serve warm, accompanied by the creamy dill cucumber sauce.
Nutritional Information (per serving; serves 6)
• Calories: 250 kcal
• Protein: 9 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Sugars: 5 g
• Fat: 17 g
• Saturated Fat: 5 g
• Sodium: 420 mg
The Origins and Popularity of the Recipe
Savory vegetable bakes appear across Mediterranean and Eastern European cuisines—from Greek tian to French gratin. The concept of layering zucchini and onions with cheese and seasoning likely emerged as cooks sought easy, vegetable-driven bakes. The addition of a breadcrumb-custard top echoes traditional strata, while the dill-cucumber sauce nods to Slavic yogurt-based accompaniments. Today, this hybrid style is beloved on home-cooking blogs for its simplicity, adaptability, and crowd-pleasing flavors.
Reasons Why You’ll Love the Recipe
• Two-Bake Technique: Ensures both a gooey cheese layer and a firm, custardy top.
• Flavorful Seasonings: Garlic notes and Italian herbs enhance the vegetables.
• Cooling Contrast: The tangy dill-cucumber sauce cuts through richness.
• Make-Ahead Friendly: Prep and refrigerate, then bake fresh.
• Vegetarian Comfort: A satisfying, meatless main or side.
Health Benefits
Zucchini and onions are low-calorie, nutrient-rich vegetables providing fiber, antioxidants, and vitamins C and B6. Eggs supply high-quality protein, while cheese offers calcium. Olive oil adds heart-healthy monounsaturated fats. The dill-cucumber sauce, based on mayo and ketchup, can be lightened by using low-fat mayo, adding probiotics when Greek yogurt is substituted.
Serving Suggestions
• Light Lunch: Pair with a mixed green salad and crusty bread.
• Brunch Spread: Serve alongside smoked salmon and fresh cut fruit.
• Family Dinner: Accompany grilled chicken or fish.
• Party Appetizer: Cut into bite-sized squares and arrange on a platter.
Common Mistakes to Avoid
• Soggy Vegetables: Overcrowded pan prevents proper sauté; cook in batches if needed.
• Runny Custard: Ensure breadcrumbs are well mixed to thicken the eggs.
• Uneven Baking: Let dish rest on the counter for even temperature before baking.
• Overbrowning: Tent with foil if the top becomes too dark.
Pairing Recommendations
• Wines: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully.
• Beers: A light pilsner or blonde ale offers refreshing contrast.
• Non-Alcoholic: Sparkling mint-lemon water or iced chamomile tea complements flavors.
Cooking Tips
• Uniform Slices: Even zucchini thickness ensures consistent cooking.
• Breadcrumb Texture: Use fine (“powdered”) breadcrumbs for a smooth crust.
• Herb Variations: Add chopped basil or thyme to the custard for extra aroma.
• Sauce Swap: Replace mayo-ketchup with Greek yogurt-lemon for a lighter dip.
Similar Recipes to Try
• Baked Zucchini Fries with Parmesan
• Vegetable Strata with Spinach & Feta
• Layered Eggplant & Tomato Gratin
• Carrot & Potato Fritter Casserole
• Cheesy Broccoli & Cauliflower Bake
Variations to Try
• Spicy Variation: Stir red pepper flakes into the custard.
• Cheese Blend: Combine mozzarella with sharp cheddar or Gruyère.
• Protein Boost: Mix in crumbled tofu or cooked chickpeas.
• Vegan Twist: Use chickpea flour batter and vegan cheese.
• Herb Infusion: Fold in dill or parsley into the custard for extra greenery.
Ingredient Spotlight
Breadcrumbs: Powdered breadcrumbs create a uniform, golden crust and help bind the custard. They absorb moisture and provide a delicate crunch that contrasts the creamy interior.
Conclusion
This Zucchini & Onion Savory Bake with Creamy Dill Cucumber Sauce is the perfect marriage of comfort and freshness. Two layers of cheesy and custardy goodness highlight summer produce, while a tangy sauce adds a cooling finish. Easy to prepare, adaptable, and irresistibly flavorful, it’s destined to become a staple for brunches, dinners, and gatherings alike. Embrace the layered approach and enjoy every golden, savory bite.
FAQ
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Can I omit the bacon or meats?
Yes—this is a vegetarian dish; to add protein, stir in cooked lentils or chickpeas. -
Is it possible to bake in individual portions?
Divide the mixture among ramekins and bake for 20–25 minutes. -
Can I make it gluten-free?
Use gluten-free breadcrumbs and ensure seasoning mixes are gluten-free. -
How far ahead can I assemble?
Assemble and refrigerate up to 8 hours before baking; add 5 minutes to baking time. -
What if I don’t have powdered breadcrumbs?
Blitz regular breadcrumbs into a finer consistency in a food processor. -
Can I substitute yogurt for mayonnaise?
Yes—use 4 Tbsp Greek yogurt and 1 Tbsp ketchup for a lighter sauce. -
How do I prevent the sauce from separating?
Use room-temperature ingredients and mix gently until just combined. -
What other vegetables work?
Eggplant, bell peppers, or mushrooms can be added or swapped in. -
How do I reheat leftovers?
Warm in a 175 °C oven for 10 minutes or microwave individual portions. -
Can I freeze this bake?
Freeze after the first bake (before custard layer), then thaw and finish assembling and baking.