This Golden Vegetable & Cheese Bake transforms everyday produce into an elegant, nourishing centerpiece. A medley of zucchini, potatoes, carrots, bell pepper, mushrooms, onions, and tomatoes is first sautéed until tender, then combined with a simple batter of eggs, milk, flour, and grated cheese. Poured into a single baking dish, the mixture puffs and sets into a rich, custardy bake with a golden, bubbling cheese crust. To complement its hearty depth, a tangy Tomato-Mustard Sauce—blending sour cream, tomato paste, mustard, garlic, and lemon—adds creamy brightness. A side Cucumber Dill Salad of thinly sliced cucumber tossed with chopped dill and lemon juice brings crunchy freshness. Every bite marries soft, savory vegetables and creamy cheese with pops of tang and herbal lift, making this dish perfect for brunch, lunch, or a light dinner.
Preparation, Cook, and Total Times
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Preparation Time: 25 minutes
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Cook Time (Vegetable Sauté & Baking): 50 minutes
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Total Time: 1 hour 15 minutes
Yield
4–6 generous servings
Cuisine
Contemporary Fusion (Vegetarian-Friendly Brunch)
Ingredients
Vegetable & Cheese Bake
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4 medium zucchini (about 600 g), sliced ¼″ thick
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3–4 medium potatoes (about 500 g), peeled and diced
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1 large carrot, peeled and grated
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1 red bell pepper, seeded and diced
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2–3 button mushrooms (about 100 g), sliced
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1 medium leek or 1 small onion, thinly sliced
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1 medium tomato, seeded and diced
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2 tbsp sunflower or vegetable oil
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1 tbsp unsalted butter
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3 large eggs
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1 cup (240 ml) whole milk
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5 tbsp (≈40 g) all-purpose flour
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100 g (3.5 oz) grated cheese (cheddar, mozzarella, or Gouda)
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1 tsp salt, plus extra to taste
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½ tsp ground black pepper
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2 cloves garlic, minced (spread half into the bake, half into the sauce)
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2 tbsp chopped fresh dill or parsley
Tangy Tomato-Mustard Sauce
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5 tbsp (80 g) sour cream or Greek yogurt
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3 tbsp (45 g) tomato paste
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1 tbsp Dijon mustard
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Juice of ½ lemon (≈1 tbsp)
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1 clove garlic, minced
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Salt and pepper, to taste
Cucumber Dill Salad
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1 medium cucumber, thinly sliced
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1 tbsp fresh lemon juice
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2 tbsp chopped fresh dill
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Salt and pepper, to taste
Step-by-Step Cooking Directions
1. Preheat & Prep
Preheat your oven to 180 °C (350 °F). Lightly grease a 9×9″ (23×23 cm) or similar-sized baking dish with oil or nonstick spray.
2. Par-Cook the Potatoes
Bring a saucepan of salted water to a gentle boil. Add diced potatoes and cook 8–10 minutes until just tender. Drain thoroughly and set aside.
3. Sauté the Vegetables
In a large skillet over medium heat, warm the vegetable oil and butter together until foaming subsides. Add sliced leek (or onion) and sauté 3–4 minutes until translucent. Stir in the grated carrot; cook 2 minutes more. Add bell pepper and mushrooms; season lightly with ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook 5 minutes, stirring occasionally, until peppers begin to soften.
4. Combine Zucchini & Tomato
Toss in the drained zucchini slices and diced tomato. Season another ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook 10 minutes, stirring occasionally, until zucchini is bright and just tender. Stir in 1 clove minced garlic and the chopped dill or parsley. Remove from heat.
5. Whisk the Egg-Milk Batter
In a mixing bowl, crack the eggs and whisk lightly. Whisk in milk until smooth. Sift in flour, salt, and pepper; whisk to eliminate lumps. Stir in the grated cheese and the remaining minced garlic.
6. Assemble the Bake
Spread the sautéed vegetable mixture evenly in the prepared dish. Scatter the par-cooked potatoes over the top, pressing in lightly. Pour the egg-cheese batter over the vegetables, tilting the dish to distribute. Smooth the surface with a spatula.
7. Bake to Golden Perfection
Bake uncovered in the preheated oven for 35–40 minutes, or until the custard is set in the center and the top is puffed and golden brown. A knife inserted mid-dish should come out clean.
8. Prepare the Tomato-Mustard Sauce
While the bake rests for 5 minutes after removal, whisk together sour cream, tomato paste, Dijon mustard, lemon juice, salt, pepper, and one minced garlic clove in a small bowl until silky. Adjust seasoning to taste.
9. Make the Cucumber Dill Salad
Combine cucumber slices, lemon juice, chopped dill, salt, and pepper in a bowl. Toss gently—no oil needed—so the flavors marry while the casserole finishes setting.
10. Serve
Cut the Golden Vegetable & Cheese Bake into squares and serve with a drizzle of the Tangy Tomato-Mustard Sauce alongside a scoop of the Cucumber Dill Salad. Garnish with extra dill or parsley, if desired.
Serving Suggestions
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Brunch Buffet: Pair with warm croissants and fruit salad for a weekend spread.
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Light Dinner: Offer alongside grilled halloumi or roasted chickpeas for extra protein.
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Wine: A crisp, unoaked Chardonnay or dry rosé complements the creamy custard and tangy sauce.
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Beverage: Serve with sparkling water infused with cucumber and mint, or a bright herbal tea.
Tips & Variations
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Make-Ahead: Assemble through step 6 and refrigerate up to 24 hours. Bake when ready, adding 5 more minutes to the baking time if starting cold.
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Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
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Add Heat: Stir ½ tsp red pepper flakes into the batter or vegetables.
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Cheese Options: Use a mix of cheddar and Gruyère or swap for dairy-free cheese for vegan adaptation.
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Herb Swap: Try fresh thyme or basil in place of dill for a different herbal note.
Ingredient Spotlight: Zucchini
Zucchini is low in calories yet high in vitamins A, C, and potassium. Its high water content and mild flavor make it ideal for absorbing spices and sauces, while its tender flesh adds a delicate bite to baked dishes.
Frequently Asked Questions
Q: Can I skip par-cooking the potatoes?
A: You can slice potatoes very thin (2 mm) and sauté them fully with the other vegetables—but par-cooking ensures tender potatoes without over-browning.
Q: How do I prevent a soggy bake?
A: Toss zucchini with salt and let rest 10 minutes before draining to remove excess moisture; pat dry before sautéing.
Q: What if I don’t have sour cream?
A: Use plain Greek yogurt or crème fraîche in the sauce for similar tang and creaminess.
Q: Can I double the recipe?
A: Yes—use a 9×13″ pan and increase bake time to 45–50 minutes, checking for doneness.
Q: How should leftovers be stored?
A: Cover and refrigerate for up to 3 days. Reheat in a 160 °C (325 °F) oven for 10 minutes to maintain texture.
Conclusion
This Golden Vegetable & Cheese Bake with Tangy Tomato-Mustard Sauce and Cucumber Dill Salad proves that simple ingredients—eggs, milk, flour, seasonal vegetables, and cheese—can transform into an impressive, well-balanced meal. Whether you’re hosting a casual brunch, planning a make-ahead breakfast, or craving a light, veggie-packed dinner, this recipe delivers comfort, flavor, and nutrition in every slice. Bon appétit!