Zucchini Feta and Dill Bake (Low Carb, Gluten Free)
The recipe for zucchini feta and dill bake is very popular in Bulgaria. Most Bulgarians love that dish and have it occasionally during the summer. My mom used to make it for me all the time and I cleaned my plate. I love everything about that recipe. Zucchini and summer squash are my favorite vegetables, and you know that feta is my favorite cheese. I really don’t know who originally came up with it but I’m very thankful to that person.
Why should you make this recipe?
- Easy. If you have a food processor the zucchini feta and dill bake is very easy to make. Grating the zucchini with a food processor will cut your prep time in half.
- This dish is delicious and nutritious. Zucchini is a low carb vegetable that is rich in vitamins, fiber and antioxidants. The feta cheese and the eggs are great sources of protein and calcium.
- Gluten free. This recipe doesn’t contain any grains, therefore is gluten free. People with gluten allergies and sensitivities can safely consume this dish.
- Low in carbohydrates. The zucchini bake is also low carb and suitable for diabetics.
Helpful tips
The zucchini you use should be fresh and firm. Wash them under cold running water to remove any dirt. Trim both ends of the vegetable and look for any black spots on the outside that need to be cleaned. Use a peeler to clean problem spots if there are any. Do not peel the zucchini entirely. The nutrition is mostly in the peel.
For this recipe I use 9 by 13-inch rectangular, ceramic baking dish. The dish you use can be any material you want as long as it is oven safe and nonreactive. I’ve prepared this recipe in a glass and metal baking sheet in the past, and it always turns out great. Just note that the baking time might vary depending on the material of the baking dish.
Spray the baking dish with nonstick baking spray to prevent sticking and help with cleaning.
I prefer to use cow feta in brine. This is my favorite type of feta, because it is creamy and milder in taste. Unfortunately, it is not easy to find in a regular grocery store. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
The amount of salt depends on your personal preference. I couldn’t recommend how much salt you have to use since the feta could be more or less salty. Please use your own judgment when it comes to seasoning.
I like to serve and eat this dish warm or cold with a tablespoon of yogurt on top. This is totally optional, but give it a try. You might like it.
Store leftovers for 3-4 days in the fridge.
Zucchini Feta and Dill Bake
Ingredients
- 2 pounds fresh zucchini about 5 medium sized
- 3 large eggs
- ¼ cup chopped fresh dill
- 1 garlic clove
- 8 oz feta cheese
- salt and pepper to taste
- nonstick cooking spray
Instructions
- Preheat the oven to 380F. Spray an oven safe baking dish with nonstick spray. I use 9 x 13'' rectangular dish.
- Wash and trim the ends of the zucchini. Then grate them. I use a food processor, but box grater would work too.
- Add the grated zucchini in a large bowl. To the same bowl add 3 large eggs, chopped dill, one finely chopped or pressed garlic clove, crumble the feta and season with salt and pepper.
- Stir all the ingredients and transfer them to the baking dish.
- Bake for 40-45 minutes.
Other Zucchini recipes you might like
Cauliflower Rice Bake with Zucchini and Tomatoes
What did you garnish it with—sour cream?
I added a little bit of yogurt on top. It is totally optional, but I like to eat it like that.
I learned this recipe from my college boyfriend’s mother, they were Jewish Greeks. She called it “Kulakith” and used cottage cheese and topped with a dollop of sour cream (“because we’re Jewish!”). I suspected it was originally feta and tsatsiki. Yesterday I looked for the recipe, and found yours. I also discovered that “Kolokithia” just means “zucchini” in Greek. Not the name of the dish!
This was a crowd pleaser. Thank you!
Thank you so much for sharing this. I had no idea it is a Jewish-Greek recipe. I’m Bulgarian and my mom used to prepare this recipe all the time, but Bulgaria is a neighboring country to Greece. I guess we’ve exchanged many recipes with our Balkan neighbours over the years. I’m so happy that you found my recipe and you took the time to share your experience. You made my day!