This Zucchini and Mozzarella Egg Bake is a versatile and satisfying dish that’s perfect for breakfast, brunch, or a light dinner. Paired with a creamy Garlic Dill Sauce, it becomes a flavorful and nutritious meal. The combination of zucchini, mozzarella, and eggs creates a savory bake, while the garlic dill sauce adds a delightful finishing touch.
Ingredients:
For the Egg Bake:
- 4 medium zucchinis, sliced into thin rounds
- 1 cup shredded mozzarella cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
For the Garlic Dill Sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- Salt and pepper to taste