Zucchini Bake
A delightful dish combining the fresh taste of vegetables with a cheesy, creamy texture, perfect as a side or light main meal.
Ingredients
Vegetables
- 3 zucchinis, grated Squeeze out excess moisture
- 1 onion, finely chopped
- 1 carrot, grated
- 1 red pepper, finely diced
- to taste parsley, chopped For garnishing
Baking Ingredients
- 3-4 tablespoons vegetable oil For greasing the baking dish
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 eggs Beaten
- 1.5 cups milk Whisked in with eggs
- 2 cups flour Regular or gluten-free
- 150 grams cheddar cheese, grated Divided into two portions
Instructions
Preparation
- Preheat your oven to 200°C (392°F) and grease a baking dish.
- In a large bowl, combine the grated zucchinis, onion, carrot, red pepper, and parsley. Add salt and black pepper to taste.
Mixing
- In another bowl, beat the eggs and whisk in the milk. Gradually add flour to the mixture until it becomes smooth.
- Pour the egg mixture into the vegetable bowl and stir until all the vegetables are coated.
- Fold in half of the grated cheddar cheese, then transfer the mixture into the greased baking dish.
Baking
- Bake for 35 minutes. After this, sprinkle the remaining cheese on top and bake for an additional 15 minutes until the cheese is melted and golden.
- Let it cool slightly, cut into pieces, and serve warm.
Notes
Can be served warm as a main dish or side. Pairs well with salads or grilled meats. Garnish with extra parsley or sour cream. For a gluten-free version, substitute flour with gluten-free flour and cheese with mozzarella or feta.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 7gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 3g
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