This delicious zucchini gratin transforms simple summer squash into a protein-packed meal, perfect for lunch, dinner, or even brunch. Topped with creamy cottage cheese and fresh herbs, and then topped with a refreshing garlicky cucumber-yogurt sauce, this recipe showcases the zucchini’s natural flavors while creating a comforting dish that is both nutritious and incredibly flavorful. Whether you’re looking to use up your garden zucchini surplus or simply want a healthy and filling meal, this is the recipe for you.
Ingredients:
For the zucchini gratin:
1 kg medium zucchini, cut into 6 mm thick slices
500 g cottage cheese
3 large eggs
1 medium onion, finely chopped (approx. 200 g)
1 red pepper, diced (approx. 150 g)
3 cloves garlic, finely chopped
150 g grated cheese (a mixture of mozzarella and cheddar)
3 tbsp olive oil
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 tsp salt
Ingredients:
the recipe on the next page
