A creamy, cheesy, veggie-packed dish—perfect as a side or light main!
Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side!
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Ingredients (Serves 4–5)
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- ½ cup sour cream (or Greek yogurt)
- 1 egg
- 2 tbsp olive oil
- 1 tsp thyme or Italian seasoning
- ½ tsp paprika
- Salt & pepper
Optional topping:
- ¼ cup breadcrumbs + 1 tbsp melted butter
Instructions (30–35 min)
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Heat oil, sauté onion + garlic, then add zucchini & squash. Cook 5–6 min until slightly tender. Season.
- In a bowl, mix sour cream, egg, and half the cheeses.
- Combine veggies with creamy mix and transfer to dish.
- Top with remaining cheese (+ breadcrumbs if using).
- Bake 25–30 min until golden and bubbly.
- Cool slightly and serve warm.
Nutrition (Per Serving Approx.)
- Calories: 220–300
- Protein: 10–15g
- Carbs: 8–12g
- Fat: 15–22g
- Fiber: 2–3g
✔ Low-carb friendly (skip breadcrumbs)
✔ Great veggie side or light meal
Tips
- Drain excess moisture from zucchini for a thicker casserole
- Broil 2–3 minutes at the end for a crispy top 🔥
- Add cooked chicken or beef to make it a full meal
Q&A
Can I make it ahead?
Yes! Assemble and refrigerate, then bake when ready.
How long does it last?
Up to 3–4 days in the fridge.
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Can I freeze it?
Yes, but texture may soften slightly after reheating.
Can I make it keto?
Yes—use full-fat dairy and skip breadcrumbs.
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