Ingredients

Vegetables

• 3 medium zucchini/courgettes — about 600 g
• 2 medium carrots — about 200 g
• 1 medium onion — about 150 g
• 2 cloves garlic, minced
• ½ cup chopped fresh parsley
• 2 tbsp chopped fresh dill, optional

Egg mixture

• 4 large eggs
• ½ cup (120 ml) milk
• ½ cup (120 g) sour cream or plain Greek yogurt
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp dried oregano

Cheese

• 1½ cups (150 g) shredded mozzarella
• 1 cup (100 g) shredded cheddar
• ½ cup (50 g) grated Parmesan

For the dish

• 1 tbsp olive oil or butter
• 2 tbsp breadcrumbs, optional

 Detailed Method

1. Prepare the zucchini

Grate the zucchini using the large holes of a box grater.

Sprinkle with about ½ tsp salt and leave for 10 minutes.

Squeeze the zucchini very well using your hands, a clean kitchen towel, or cheesecloth.

This step is important: zucchini contains a lot of water. Removing excess moisture prevents the casserole from becoming watery.

2. Prepare the other vegetables

Grate the carrots.

Finely chop the onion and parsley.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes.

Add garlic and cook for another 30 seconds.

Add the grated carrots and cook for 3–4 minutes.

Remove from the heat and allow the vegetables to cool slightly.

3. Make the egg mixture

In a large bowl, whisk together:

• 4 eggs
• ½ cup milk
• ½ cup sour cream/Greek yogurt
• 1 tsp salt
• ½ tsp black pepper
• paprika
• oregano

Whisk until smooth.

4. Combine

Add the squeezed zucchini, cooked carrot/onion mixture, parsley, and dill to the egg mixture.

Add:

• 1 cup mozzarella
• ½ cup cheddar
• ¼ cup Parmesan

Mix thoroughly.

5. Prepare the baking dish

Grease a 9 × 13-inch baking dish.

For an especially crisp bottom, sprinkle 2 tbsp breadcrumbs over the base.

Pour the vegetable mixture into the dish and spread evenly.

6. Add the cheese topping

Sprinkle the remaining:

• ½ cup mozzarella
• ½ cup cheddar
• ¼ cup Parmesan

over the top.

This gives you the browned, bubbly crust shown in the picture.

7. Bake

Preheat oven to 375°F (190°C).

Bake uncovered for approximately 35–45 minutes.

It’s ready when:

• the center is firm rather than liquid,
• the edges are bubbling,
• and the top is deeply golden brown.

For an even darker crust, switch to broil/grill for 1–2 minutes at the end. Watch it closely.

8. Rest before cutting

Remove from the oven and let it rest for 10–15 minutes.

This allows the eggs and cheese to set, making it much easier to cut into neat portions.

 Optional Variations

More vegetables: Add 1 diced bell pepper or 150 g mushrooms.

Meaty: Add 200–250 g cooked bacon, ham, or sausage.

Spicy: Add ½ tsp chili flakes or a chopped jalapeño.

Creamier: Replace the milk with heavy cream.

Low-carb: Skip the breadcrumbs.

Extra crispy: Add an additional 2–3 tbsp Parmesan to the top.

Approximate Nutrition

Per serving, assuming 8 servings:

• Calories: ~300–330 kcal
• Protein: ~18–20 g
• Carbohydrates: ~12–15 g
• Fat: ~20–22 g
• Fiber: ~2–3 g
• Sugar: ~5–6 g
• Sodium: ~550–700 mg

These numbers vary considerably depending on the cheeses, sour cream/yogurt, and amount of salt used.

Allergens / “nut info”

This recipe does not normally contain tree nuts or peanuts.

It does contain:

• Eggs
• Milk/dairy
• Gluten only if breadcrumbs are used

If you’re avoiding nuts because of an allergy, check the labels on the shredded cheese, Parmesan, breadcrumbs, and sour cream/yogurt for cross-contact warnings.

Quick Q&A

Q: Can I make it ahead?
Yes. Assemble it, refrigerate covered for up to 24 hours, then bake. Add roughly 5–10 minutes to the baking time if it’s going directly from the refrigerator.

Q: Why is my casserole watery?
Usually because the zucchini wasn’t squeezed enough. Squeeze it until very little liquid comes out.

Q: Can I freeze it?
Yes, although the texture can become slightly softer after thawing. Cool completely, portion, wrap well, and freeze for up to about 2–3 months.

Q: Can I use only mozzarella?
Yes, but mozzarella alone is less flavorful. A mozzarella + cheddar + Parmesan combination gives a much better crust and flavor.

Q: How do I know the center is cooked?
The center should be set and spring back slightly when gently pressed. It shouldn’t look wet or jiggle like uncooked egg.

Q: What should I serve with it?
A fresh green salad, roasted vegetables, grilled chicken, or simply crusty bread makes a great meal.