A wholesome and vibrant vegetable slice made from tender zucchini, colorful bell peppers, and sweet onions—bound together by a light batter and topped with melted cheese. This baked dish is not only visually stunning but packed with flavor and nutrients. Perfect as a main dish, a hearty side, or even a savory breakfast.
Recipe description
This savory bake starts with salted zucchini, gently squeezed to remove excess moisture, then combined with sautéed onions, garlic, peppers, and carrots. The mixture is bound by a simple batter of eggs, milk, and flour, and finished with golden melted cheese. Served with a creamy, zesty sauce made from mayonnaise, ketchup, and soy sauce, this dish is satisfying, healthy, and perfect for any time of day.
Preparation, cook, and total times
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Yield
Serves 6–8
Cuisine
Vegetarian, European-style baked dish
A full list of ingredients
For the Vegetable Bake
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2 zucchini, chopped
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Salt, to draw out moisture
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1 red onion, sliced into half rings
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1 carrot, grated into strips
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3 cloves garlic, chopped
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1 red bell pepper, sliced into strips
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1 yellow bell pepper, sliced into strips
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3 eggs
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250 ml milk
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200 g flour
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1 tbsp baking powder
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Salt, to taste
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1 tsp paprika
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1 tsp garlic powder
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150 g cheese, grated
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Vegetable oil, for frying and greasing
For the Sauce
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50 g ketchup
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50 g mayonnaise
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40 ml soy sauce
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Spring onions, chopped
Step-by-step cooking directions
Step 1: Prep the Zucchini
Chop the zucchini and sprinkle with salt. Let it rest for 10–15 minutes, then squeeze out the liquid with your hands or a cheesecloth.
Step 2: Sauté the Vegetables
Heat vegetable oil in a pan.
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Fry the sliced red onion for 2–3 minutes.
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Add grated carrot and fry for another 2–3 minutes.
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Add chopped garlic and sauté for 1–2 minutes.
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Add the red and yellow bell peppers, then season with salt, paprika, and garlic powder. Cover and cook for 5–7 minutes until softened.
Step 3: Mix the Batter
In a bowl, whisk together eggs, a pinch of salt, milk, flour, and baking powder until smooth and lump-free.
Step 4: Combine and Prepare for Baking
Add the sautéed vegetables and squeezed zucchini to the batter and mix until evenly combined.
Step 5: Bake
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Line a baking sheet with parchment paper and grease it with vegetable oil.
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Pour in the vegetable mixture and level it.
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Sprinkle grated cheese evenly on top.
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Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, or until golden and set.
Step 6: Prepare the Sauce
Mix ketchup, mayonnaise, soy sauce, and chopped spring onions in a small bowl until smooth. Chill until ready to serve.
Step 7: Serve
Once the bake is golden and firm, remove it from the oven. Let it cool slightly, cut into slices, and serve with the prepared sauce.
Nutritional information (per serving, approximate)
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Calories: 280 kcal
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Protein: 10 g
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Carbohydrates: 20 g
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Fat: 18 g
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Fiber: 3 g
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Calcium: High
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Sodium: Moderate
The origins and popularity of the recipe
This type of baked vegetable slice is beloved in many Eastern European kitchens for its versatility and nutritional value. Using readily available vegetables, it serves as a budget-friendly dish that’s as ideal for a family lunch as it is for entertaining guests. The addition of cheese and a creamy, tangy sauce gives it a universally appealing taste.
Reasons why you’ll love the recipe
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Uses everyday ingredients
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Naturally vegetarian
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Freezer-friendly
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Delicious hot or cold
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Perfect as a main or a side
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Great for lunchboxes and potlucks
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Customizable with your favorite vegetables
Health benefits
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Zucchini is rich in fiber and vitamin C
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Bell peppers provide antioxidants and vitamin A
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Carrots boost beta-carotene for skin and eye health
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Garlic and onion offer natural anti-inflammatory properties
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Eggs and cheese add protein and calcium
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Homemade sauce gives flavor without excessive sugar
Serving suggestions
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Serve warm with a fresh garden salad
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Pair with roasted potatoes or a grain bowl
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Add a poached egg on top for a hearty brunch
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Slice into squares for snack boxes or party platters
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Serve with Greek yogurt or sour cream as a dip
Cooking tips
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Don’t skip salting and squeezing the zucchini—it prevents sogginess
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Use parchment paper to ensure easy release
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Let it cool for 5 minutes before slicing for clean portions
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For extra crisp edges, bake in a slightly smaller tray for a thicker layer
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Stir the sauce just before serving to keep it creamy
Variations to try
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Add chopped spinach or kale for more greens
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Use whole wheat flour for added fiber
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Replace paprika with chili flakes for heat
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Mix in feta or goat cheese for a Mediterranean flavor
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Add cooked shredded chicken or tofu for extra protein
A conclusion
This baked zucchini vegetable slice with cheese and creamy sauce is the kind of recipe that wins over both veggie lovers and skeptics alike. It’s colorful, satisfying, and simple to make, yet impressive enough to serve to guests. Whether as a light dinner, brunch centerpiece, or savory snack, it delivers flavor, texture, and a dose of health in every bite.
A 10 comprehensive FAQ section
1. Can I make this ahead of time?
Yes, you can refrigerate it for up to 3 days and reheat in the oven.
2. Can I freeze the baked slice?
Absolutely! Freeze in portions, then reheat in the oven or air fryer.
3. What can I substitute for flour?
Try almond flour or oat flour for a gluten-free version.
4. Can I use other vegetables?
Yes, mushrooms, spinach, corn, or grated sweet potato work great.
5. Is this dish good cold?
Yes! It tastes delicious cold and can be packed for lunch.
6. What can I use instead of mayonnaise in the sauce?
Greek yogurt or sour cream are great alternatives.
7. How do I make it spicier?
Add chili powder, hot sauce, or diced jalapeños to the batter or sauce.
8. Can I skip the cheese?
Yes, but the texture and flavor will be slightly different.
9. Can I cook it in a muffin tin?
Yes! Great for portion control and meal prep—bake for 20 minutes.
10. What size baking tray should I use?
A medium rectangular tray (approx. 9×13 inches) works perfectly.