Anti-Inflammatory Loaded Zucchini & Squash Bake

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The Anti-Inflammatory Loaded Zucchini & Squash Bake is a wholesome recipe. We prepare this delicious baked casserole with zucchini, yellow squash, colorful bell peppers, spinach, cherry tomatoes, Greek yogurt, mozzarella cheese, Parmesan cheese, garlic, turmeric, oregano, thyme, and olive oil. This baked delicious casserole contains approximately 285 calories and 8 g net carbs. We prepare this baked delicious casserole in just 55 minutes. The Anti-Inflammatory Loaded Zucchini & Squash Bake is perfect for busy weeknight dinners, healthy meal prep, family gatherings, and Mediterranean-inspired meals. You can serve this hearty bake with Grilled Lemon Herb Chicken, Baked Garlic Salmon, Mediterranean Cucumber Salad, Garlic Cauliflower Rice, or Roasted Asparagus.

STATS:

  • Course: Main Course, Side Dish
  • Calories: 285 kcal
  • Diet: Anti-Inflammatory
  • Prep Time: 20 minutes
  • Cuisine: Mediterranean
  • Cook Time: 35 minutes
  • Serving Size: 1 slice
  • Cooking Method: Bake
  • Servings: 6
  • Difficulty: Easy
  • Total Time: 55 minutes

TOOLS:

  • Knife
  • Measuring cups and spoons
  • Skillet
  • Bowl
  • Wooden spoon
  • Baking dish
  • Cutting board
  • Cheese grater
  • Oven

INGREDIENTS:

  • 2 zucchini
  • 2 yellow squash
  • 1 tablespoon olive oil
  • 1 red bell pepper
  • 1 teaspoon turmeric
  • 1 yellow bell pepper
  • 2 cups spinach
  • 1 cup cherry tomatoes
  • 3 garlic cloves
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon thyme
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 cup Greek yogurt
  • 1½ cups mozzarella cheese
  • ¼ cup Parmesan cheese
  • 2 tablespoons flaxseed
  • 2 tablespoons parsley
  • 1 tablespoon basil
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ZUCCHINI:

  • We use zucchini because it provides a tender texture and mild flavor. As a different option, you could utilize eggplant.

YELLOW SQUASH:

  • Use yellow squash to add natural sweetness and softness. You can substitute it with additional zucchini.

GREEK YOGURT:

  • We use Greek yogurt for a creamy texture and added protein. As a further choice, you might use cottage cheese or dairy-free yogurt.

MOZZARELLA CHEESE:

  • Use mozzarella cheese for a gooey, melty texture. As a substitute, use cheddar cheese or Monterey Jack cheese.

PARMESAN CHEESE:

  • We use Parmesan cheese to add a rich, savory flavor. Pecorino Romano could be utilized as another option.

OLIVE OIL:

  • Use olive oil to provide healthy anti-inflammatory fats and enhance the flavor. We might use avocado oil as per your preference.

GROUND FLAXSEED:

  • We use ground flaxseed for added fiber and healthy omega-3 fats. As a further option, you may use chia seeds.

SPINACH:

  • Provide color and nutrients by using spinach. You can substitute it with kale or Swiss chard.

BELL PEPPERS:

  • We use bell peppers for sweetness and crunch. You can swap them with mushrooms or broccoli.

INSTRUCTIONS:

  1. We heat the oven to 375° Fahrenheit & gently coat a dish.
  2. In a pan with preheated olive oil, slowly cook the garlic for about 30 seconds.
  3. Include the bell peppers and cook for almost four minutes; mix in the spinach & cook till wilted.
  4. Whisk in the black pepper, turmeric, salt, oregano, onion powder, thyme, and paprika.
  5. Stir the lemon zest, Greek yogurt, basil, Parmesan cheese, parsley, and flaxseed in a dish.
  6. Whisk the cooked veggies into the mixture of yogurt.
  7. Put 1/2 of the squash slices and zucchini in a dish.
  8. Distribute 1/2 of the veggie mixture on them and garnish with 1/2 of the mozzarella cheese.
  9. Make more layers with the leftover elements.
  10. Wrap with foil and bake for almost twenty-five minutes.
  11. Eliminate the foil and bake for an extra ten minutes, and cool this baked casserole for about ten minutes.
  12. Sprinkle basil or fresh parsley if required and then serve.

TIPS:

  • Include the cooked chicken for additional protein.
  • We salt the zucchini slices for almost fifteen minutes to eliminate the additional moisture.
  • Completely dry the veggies and then bake them.
  • Include freshly grated cheese for perfect melting.

SERVING SUGGESTIONS:

LEAN PROTEIN PAIRINGS:

  • Grilled Lemon Herb Chicken
  • Baked Garlic Salmon
  • Herb-Roasted Turkey Breast
  • Grilled Shrimp Skewers
  • Lemon Pepper Cod

FRESH SALADS:

  • Mediterranean Cucumber Salad
  • Arugula & Tomato Salad
  • Greek Salad
  • Avocado Spinach Salad
  • Mixed Garden Salad

HEALTHY GRAIN PAIRINGS:

  • Quinoa Pilaf
  • Brown Rice
  • Wild Rice Blend
  • Farro with Herbs
  • Lemon Couscous

LOW-CARB SIDE DISHES:

  • Garlic Cauliflower Rice
  • Roasted Broccoli
  • Sautéed Green Beans
  • Parmesan Roasted Asparagus
  • Garlic Butter Mushrooms

LIGHT SOUPS:

  • Creamy Tomato Basil Soup
  • Lemon Chicken Vegetable Soup
  • Roasted Red Pepper Soup
  • Minestrone Soup
  • Spinach & White Bean Soup

STORAGE INFORMATION:

FRIDGE:

  • Store this tasty bake for almost two to 4 days in a sealed box.

FREEZER:

  • Store this delicious bake for approx. 45 to 60 days.

FAQs:

May we prepare this delicious bake beforehand?

  • Yes, you can assemble this delicious bake one day earlier and chill till ready to bake.

Will we include meat?

  • Yes, you could use cooked turkey or chicken.

Could we utilize frozen veggies?

  • Yes, you can use frozen vegetables, although defrost them, strain them perfectly, and then use.

NUTRITIONAL FACTS:

Calories: 285 kcal

Sodium: 390 mg

Total Carbs: 12 g

Net Carbs: 8 g

Fiber: 4 g

Sugar: 7 g

Fat: 18 g

Protein: 20 g

Serving Size: 1 slice