Turkish Zucchini Bake

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Turkish Zucchini Bake

Ingredients

Servings: 6 | Prep time: 20 mins | Bake time: 40-45 mins

  • 3 large zucchinis (approx. 700-800g)

  • 3 large eggs, lightly beaten

  • 1/2 cup All-purpose flour (or chickpea flour for gluten-free)

  • 1/2 cup Feta cheese, crumbled

  • 1/4 cup Extra virgin olive oil

  • 1/2 cup Green onions (scallions), finely chopped

  • 1/2 cup Fresh dill, chopped

  • 1/2 cup Fresh parsley, chopped

  • 1 tsp Baking powder

  • Salt & Black pepper to taste (be careful with salt as feta is salty)

  • Optional: 1 tbsp Sesame seeds or Nigella seeds for the topping

Instructions

  1. Prep the Zucchini: Grate the zucchinis using the coarse side of a box grater. This is the most important step: Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out as much liquid as humanly possible using your hands or a clean kitchen towel.

  2. Mix Wet Ingredients: In a large bowl, whisk the eggs and olive oil until combined.

  3. Combine: Stir in the squeezed zucchini, green onions, dill, parsley, and crumbled feta.

  4. Add Dry Ingredients: Fold in the flour, baking powder, salt, and pepper. Mix until just combined; do not overmix or it will become dense.

  5. Bake: Pour the mixture into a greased 9×9 inch baking dish. Smooth the top and sprinkle with sesame or nigella seeds if using.

  6. Finish: Bake at 180°C (350°F) for 40–45 minutes, or until the top is golden brown and the center is set.

  7. Cool: Let it rest for at least 10 minutes before slicing. This allows the “custard” to set so you get clean squares.

Tips for Success

  • The Dryness Factor: If your bake turns out soggy, it’s almost certainly because the zucchini wasn’t squeezed enough. It should look like a dry ball of fiber before you add it to the eggs.

  • Herb Variations: If you don’t like dill, swap it for fresh mint. It gives the dish a very refreshing, cooling finish.

  • Serving: In Turkey, this is almost always served with a dollop of thick garlic yogurt or a side of sliced tomatoes and cucumbers.

Nutritional Info (Per Serving)

Calorie Fat Carbs Protein Fiber
185 kcal 12g 11g 8g 2g

Benefits

  • Low Calorie, High Volume: Zucchini is 95% water, making this a very filling dish that is relatively low in calories.

  • Anti-Inflammatory: The high concentration of fresh dill and parsley provides a boost of antioxidants and Vitamin K.

  • Protein Packed: Between the eggs and the feta, it’s a great vegetarian source of complete protein.

Q&A

Q: Can I make this gluten-free?

A: Absolutely. Replace the all-purpose flour with chickpea flour (besan). It actually adds a nice nutty flavor that complements the zucchini perfectly.

Q: Can I add other vegetables?

A: Yes! Grated carrots or a bit of shredded potato work well. Just ensure you squeeze the moisture out of the carrots too.

Q: How long does it keep?

A: It stays fresh in the fridge for up to 3 days. It’s one of those rare dishes that tastes just as good (if not better) cold the next morning.

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