2 tbsp cream cheese (optional for extra creaminess)
1 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper, to taste
Topping:
1/4 cup breadcrumbs (optional, for crunch)
2 tbsp Parmesan cheese
Fresh parsley or dill for garnish
Instructions
Preheat oven Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
Prepare vegetables Place all the sliced vegetables in a large bowl. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Make the creamy sauce In a separate bowl, whisk together Greek yogurt, Parmesan, cream cheese, olive oil, garlic, oregano, thyme, salt, and pepper until smooth.
Assemble the bake Layer the vegetables in the greased baking dish. Pour the creamy sauce evenly over the vegetables and gently mix to combine, leaving a slightly layered effect.
Add topping If using, sprinkle breadcrumbs and extra Parmesan on top for a golden, crunchy finish.
Bake Bake in the preheated oven for 30–35 minutes, until vegetables are tender and the top is lightly golden.
Garnish and serve Remove from oven, let it cool slightly, and garnish with fresh parsley or dill. Serve warm.
Tips & Variations
Swap in seasonal vegetables like eggplant, broccoli, or cauliflower.
For a vegan version, replace Greek yogurt and Parmesan with plant-based alternatives.
Perfect for meal prep — keeps well in the fridge for up to 3 days.
These crispy zucchini slices are wrapped with cheese and baked until golden and crunchy. They make a delicious snack, appetizer, or low-carb side dish.
🕒 Time
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 4
🧾 Ingre****nts
2 medium zucchini
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup breadcrumbs (or panko for extra crispiness)
1 egg
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 tbsp chopped parsley (optional)
👩🍳 Instructions 1. Prepare the Zucchini
Wash zucchini and slice them into thin rounds.
2. Set Up Coating
In one bowl beat the egg. In another bowl mix:
Parmesan
Breadcrumbs
Garlic powder
Paprika
Salt and pepper
3. Coat the Zucchini
Dip each zucchini slice into the egg, then coat with the breadcrumb mixture.
4. Add the Wrap
Place slices on a baking tray lined with parchment paper. Sprinkle mozzarella cheese on top so it melts and wraps around the slices as they bake.
5. Bake
Brush lightly with olive oil and bake at 200°C / 400°F for 18–20 minutes until golden and crispy.