This hearty baked vegetable slice is made with grated zucchini, potatoes, sautéed veggies, eggs, and flour, creating a golden, crisp-edged casserole that’s both nutritious and delicious. Topped with a layer of melted cheese and served with a garlic-dill sour cream sauce, it’s the kind of dish that satisfies vegetarians and meat-lovers alike. Whether you’re meal-prepping for the week or serving a light dinner, this recipe is a must-try.
Preparation Time: 30 minutes
Baking Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Cuisine: Mediterranean-inspired vegetarian comfort food
Ingredients
For the Vegetable Slice
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2 medium zucchini, grated
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Salt, for drawing out moisture
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2 medium potatoes, grated
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Water, for rinsing potatoes
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1 medium onion, finely chopped
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Vegetable oil, for frying
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1 medium carrot, finely chopped
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2 red bell peppers, finely chopped
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300 g canned corn, drained
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2–3 spring onions, finely chopped
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A handful of fresh parsley, finely chopped
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2 eggs
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Salt and black pepper, to taste
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200 g all-purpose flour
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100 g grated cheese (mozzarella, cheddar, or your favorite)
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Extra oil for greasing parchment paper
For the Garlic Sour Cream Sauce
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4 tbsp sour cream
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1 garlic clove, finely minced
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A few sprigs of fresh dill, finely chopped
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Salt to taste
Instructions
Step 1: Prepare the Zucchini
Grate the zucchini using the coarse side of a grater. Transfer to a large bowl, sprinkle with a generous pinch of salt, and stir. Let it sit for 15 minutes to release excess water. Later, squeeze the zucchini well using your hands or a cheesecloth.
Step 2: Prepare the Potatoes
Grate the potatoes, then transfer them into a bowl filled with water. Rinse thoroughly and drain to remove the starch. This step helps keep the final bake light and not gummy. Squeeze out excess water.
Step 3: Sauté the Vegetables
In a skillet, heat a little vegetable oil. Add the chopped onion and sauté for 2–3 minutes until translucent. Add the chopped carrot, cover, and cook for 5 minutes. Then stir in the chopped red bell peppers, cover again, and cook for another 3–5 minutes until softened. Remove from heat.
Step 4: Mix the Batter
In a large mixing bowl, combine the drained zucchini and potatoes. Add the sautéed vegetable mixture, canned corn, chopped spring onions, and parsley. Crack in the eggs and season with salt and black pepper. Stir well to distribute the ingredients evenly.
Gradually mix in the flour until you get a thick, spoonable batter. The mixture should be moist but hold together when stirred.
Step 5: Bake the Vegetable Slice
Preheat the oven to 200°C (392°F). Line a baking tray or shallow casserole dish with parchment paper and grease it lightly with vegetable oil. Pour the vegetable batter into the prepared tray and flatten it evenly using a spatula.
Bake for 30 minutes. Then sprinkle grated cheese evenly over the top and return to the oven for another 5 minutes, or until the cheese is melted and lightly golden.
Step 6: Prepare the Garlic Sour Cream Sauce
While the slice is baking, make the sauce. In a small bowl, mix sour cream with minced garlic and chopped dill. Add a pinch of salt and stir well. Chill in the refrigerator until ready to serve.
Step 7: Serve
Once baked, let the slice rest for 5 minutes before cutting. Serve warm, sliced into squares, with a generous dollop of the garlic sour cream sauce on the side or drizzled on top. Garnish with extra dill or spring onions if desired.
Nutritional Information (Per Serving)
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Calories: 310 kcal
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Protein: 10 g
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Fat: 14 g
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Carbohydrates: 35 g
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Fiber: 5 g
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Sugar: 6 g
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Sodium: Moderate
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Cholesterol: 70 mg
Origins and Popularity
This recipe is inspired by traditional vegetable casseroles found across Eastern Europe and the Mediterranean. Zucchini, potatoes, and carrots are common staples in rustic cooking, and baking them into a savory pie-like dish makes for a wholesome and comforting meal. The sour cream sauce adds a tangy counterpoint that complements the earthy flavors of the vegetables beautifully.
Reasons to Love This Recipe
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Vegetarian and filling—a full meal in one dish
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Uses pantry staples like eggs, flour, and veggies
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Customizable with other vegetables or herbs
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Great for batch cooking and meal prep
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Kid-friendly, easy to reheat, and freezer-friendly
Health Benefits
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Zucchini and carrots are rich in vitamins A and C
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Potatoes offer potassium and complex carbs
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Corn provides fiber and antioxidants
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Eggs and cheese add protein and calcium
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Dill and garlic support digestion and immunity
Serving Suggestions
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Serve with a simple green salad or cucumber-tomato salad
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Add a side of pickles or olives for a briny balance
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Pair with soup for a complete meal
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Slice into smaller squares for lunchboxes or party appetizers
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Serve cold for a refreshing summer dish
Cooking Tips
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Always drain and squeeze the grated vegetables thoroughly
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Use a sharp knife to slice clean portions after cooling slightly
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Bake in a preheated oven for even cooking
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Don’t skip the cheese topping—it adds great texture
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The batter can be baked in muffin tins for individual servings
Variations
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Add protein: Stir in cooked bacon, shredded chicken, or tofu
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Spicy version: Add chili flakes or diced jalapeño
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Extra herbs: Add thyme, basil, or chives for more depth
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Vegan version: Use flax eggs and dairy-free cheese and sour cream
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Grain boost: Add 1–2 tbsp of oats or breadcrumbs for texture
Conclusion
This Baked Zucchini and Vegetable Slice is a delicious, nourishing meal that brings together the best of garden-fresh produce and homestyle comfort. Easy to prepare and endlessly adaptable, it’s perfect for any season and any table. Whether you’re serving it hot out of the oven or chilled with a dollop of garlic sour cream sauce, this dish will become one of your go-to vegetarian favorites.
FAQ
1. Can I make this ahead of time?
Yes! Bake and refrigerate for up to 3 days. Reheat in the oven or microwave.
2. Can I freeze it?
Yes, slice and freeze portions. Reheat in the oven for best results.
3. Can I skip the cheese topping?
You can, but it adds flavor and a beautiful finish.
4. What can I use instead of flour?
Try oat flour, breadcrumbs, or a gluten-free blend.
5. Can I use other vegetables?
Absolutely. Try spinach, mushrooms, or shredded cabbage.
6. Is it good cold?
Yes! It’s great served cold or at room temperature—perfect for picnics.
7. What if I don’t have sour cream?
Use Greek yogurt or crème fraîche as a substitute.
8. Can I make it egg-free?
Yes, use flax eggs or a commercial egg replacer.
9. Is this kid-friendly?
Very! You can adjust seasoning and chop veggies finely for picky eaters.
10. Can I double the recipe?
Yes, just bake in a larger tray and extend baking time slightly.