BHA & BHT Free Garlic-Dill Yogurt Egg Bake with Zucchini
Total time30 min
Prep time10 min
Cook time20 min
4.9(6)
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Learn more āIngredients
4 servings
- 2 tbsp extra virgin olive oil
- 3 medium zucchini (about 1 Ā½ lb total), cut into Ā¼-inch half-moons
- 4 cloves garlic, thinly sliced
- Ā½ tsp ground turmeric
- Ā¼ tsp red pepper flakes
- salt and pepper, to taste
- 8 large eggs
- Ā½ cup plain full-fat greek yogurt
- 3 tbsp fresh dill, roughly chopped
- 1 tbsp fresh lemon juice
- Ā¼ tsp lemon zest
For serving
- extra virgin olive oil, for drizzling (optional)
- crusty whole-grain bread, for serving (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). In a small bowl, stir together the Greek yogurt, lemon juice, lemon zest, and half the dill (about 1 1/2 tbsp) until smooth. Set aside.
- 2
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the zucchini in a single layer and cook, stirring only once or twice, until the edges are golden and the slices have softened, about 6ā7 minutes.
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