Lemon Basil Zucchini Bake Recipe
Simple ingredients combine to make a tangy and creamy baked zucchini casserole. Low Carb! Get the recipe.
Servings: 1 /4th casserole
Calories: 210kcal
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.