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Preheat the oven to 190°C (375°F).
In a small bowl, mix the sour cream, minced garlic, and a pinch of smoked paprika. Set aside.
In a greased baking dish, arrange alternating slices of zucchini and tomato in a fan or spiral pattern.
Lightly sprinkle salt over the vegetables.
Spoon the sour cream mixture evenly over the top.
Sprinkle the grated cheese generously over the entire dish.
Bake for 25–30 minutes or until the zucchini is tender and the cheese is golden and bubbly.
Serve hot as a side dish or light vegetarian main.
🍽️ Serving & Storage Tips:
Delicious with grilled meats or crusty bread.
Store leftovers in the fridge for up to 2 days; reheat in oven or microwave before serving.
🔄 Variations:
Add sliced red onions or bell peppers between the layers.
Use Greek yogurt instead of sour cream for a lighter version.
Sprinkle with fresh herbs like basil or thyme before serving.
❓ FAQ:
Q: Can I make this dairy-free?
A: Yes, use plant-based cheese and dairy-free yogurt instead of sour cream.
Q: Can I prep this ahead?
A: Yes! Assemble it ahead and refrigerate up to 12 hours before baking.
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