Ingredients:

  • 3 medium zucchini, sliced into 1/4-inch rounds (approx. 1.5 lbs / 680g)
  • 1 medium yellow squash, sliced into 1/4-inch rounds (approx. 0.75 lb / 340g)
  • 1 small onion, thinly sliced (approx. 4 oz / 115g)
  • 2 cloves garlic, minced (approx. 10g)
  • 1 tsp kosher salt
  • 2 large eggs, beaten
  • 1/2 cup plain Greek yogurt
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 cup shredded mozzarella cheese (115g)
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. Toss the sliced zucchini and yellow squash with 1 tsp of salt in a bowl. Let them sit for 10 minutes to draw out excess moisture.
  2. Pat the vegetables dry with paper towels until they feel tacky, not slippery.
  3. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.
  4. In a mixing bowl, whisk together the beaten eggs, Greek yogurt, Parmesan, half of the mozzarella, oregano, pepper, and minced garlic until smooth.
  5. Layer half of the zucchini, squash, and onions in the pan. Pour half of the egg mixture over the top. Repeat with the remaining vegetables and binder.
  6. Sprinkle the remaining mozzarella evenly over the top.
  7. Bake for 30–35 minutes until the edges are bubbling and the top is mahogany-colored and crispy.
  8. Let the casserole rest for 5 minutes to allow the binder to set before serving.