Ingredients
The Shredded Veggies:
2 medium zucchinis
2 medium carrots, peeled
1 small leek or a bunch of green onions, finely sliced
1 teaspoon salt (for draining the zucchini)
The Savory Batter:
3 large eggs
3 tablespoons olive oil or melted butter
1 cup plain yogurt (or sour cream)
1 cup all-purpose flour
1 packet (2 teaspoons) baking powder
½ cup shredded cheese (Feta, Mozzarella, or Cheddar)
¼ cup fresh dill or parsley, finely chopped
Salt and freshly cracked black pepper to taste
🥣 Directions
Step 1: Prep and Drain the Veggies
Grate the zucchinis and carrots using a box grater. Place the grated zucchini into a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes. Using your hands or a clean kitchen towel, squeeze out as much liquid from the zucchini as humanly possible. This prevents the casserole from turning soggy!
Step 2: Mix the Vegetables
In a large bowl, combine the thoroughly squeezed zucchini, shredded carrots, and sliced leeks/green onions. Toss them together until evenly mixed. Transfer them into a greased 9×13-inch glass baking dish.
Step 3: Whisk the Batter
In a separate bowl, whisk together the eggs, olive oil, and yogurt until smooth. Stir in the flour, baking powder, chopped dill, salt, and pepper until a thick, pourable batter forms.
Step 4: Pour and Combine
Pour the liquid batter evenly over the top of the vegetable layer in the baking dish. Use a fork or spatula to gently stir and press down, ensuring the batter coats all of the shredded vegetables thoroughly. Top with a scattering of shredded cheese if desired.
Step 5: Bake Until Golden
Bake in a preheated oven at 350°F (180°C) for about 35 to 40 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Step 6: Slice and Serve
Let it cool for about 10 minutes to allow the slices to set beautifully. Cut into squares, garnish with a little extra fresh dill, and serve warm or at room temperature!