Zucchini baked in yogurt
4 servings
60 minutes
Baked zucchini in yogurt is a refined dish of Greek cuisine that combines lightness and richness of flavors. Tender zucchinis are infused with the aroma of garlic and olive oil, creating a base for a delicious filling of feta, sweet peppers, and fresh herbs. The yogurt adds a special creaminess to the dish, while baking enhances the natural sweetness of the vegetables. This recipe reflects Mediterranean traditions—it is simple to prepare but rich in aromas and textures. The dish is perfect as a standalone treat or as an accompaniment to meat and fish dishes, and its refreshing taste makes it an excellent choice for summer lunches and dinners.
1
Preheat the oven to 200 degrees
2
We wash the zucchini, trim the tails, and cut them in half (lengthwise).
- Zucchini: 4 pieces
3
Place the zucchini on a baking sheet, add minced garlic on top. Season with salt and pepper to taste, drizzle with olive oil.
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
4
Cover the form with foil and send it to the oven for 15 minutes
5
Meanwhile, we prepare the filling. We crumble the feta cheese. We mix it with chopped bell pepper. We add chopped herbs. And we add a few spoons of natural unsweetened yogurt.
- Feta cheese: 200 g
- Bell pepper: 1 piece
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Plain (natural) yoghurt: 2 tablespoons
6
Spread the mixture on the zucchini, drizzle with olive oil, and return to the oven. Cook the dish for another 30 minutes at 180 degrees.
- Olive oil: to taste
