Baked Zucchini, Bacon and Cheese Casserole

Ingredients

• ZUCCHINI CASSEROLE
• 2 zucchini, diced
• 180 g quark
• 60 g Greek yogurt
• 20 g Parmesan, grated
• 1 bunch parsley, chopped
• 2 garlic cloves, finely chopped
• Salt, to taste
• Black pepper, to taste
• 1 tsp herbes de Provence
• 2 tbsp olive oil
• 100 g bacon, diced
• 2 eggs
• 50 g mozzarella, grated
• 1 1/2 tbsp mustard
• HONEY LEMON DRESSING
• 1 tbsp honey
• 2 tsp lemon juice
• Olive oil, as needed

Method

1. Preheat the oven to 180°C (350°F).
2. Lightly grease a baking dish.
3. Dice the zucchini and bacon.
4. Combine the quark and Greek yogurt in a large bowl.
5. Add the Parmesan, parsley and garlic.
6. Season with salt, black pepper and herbes de Provence.
7. Stir in the olive oil and mustard.
8. Add the zucchini and bacon.
9. Separate the eggs.
10. Add the egg yolks to the zucchini mixture.
11. Mix until evenly combined.
12. Fold in the mozzarella.
13. Transfer the mixture to the prepared baking dish.
14. Bake for approximately 25 minutes.
15. Check that the centre is set and the top is golden.
16. For the dressing, whisk together the honey and lemon juice.
17. Add enough olive oil to make a pourable dressing.
18. Serve the casserole warm with the dressing.