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Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- Zucchini: 2, grated
- Salt: To taste
- Potatoes: 2, grated
- Onion: 1, finely chopped
- Carrot: 1, grated
- Parsley: 1 sprig, chopped
- Eggs: 2, beaten
- Black pepper: To taste
- Breadcrumbs: 3 tablespoons
- Mozzarella cheese: ½ cup, shredded
- Olive oil: For greasing
Directions
- Prepare the Vegetables:
- Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to release excess moisture. Squeeze out the liquid and set aside.
- Grate the potatoes and carrot.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchini, potatoes, carrot, onion, and parsley.
- Add the beaten eggs, black pepper, and breadcrumbs. Mix until well combined.
- Assemble the Dish:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with olive oil.
- Spread half of the vegetable mixture evenly in the dish. Sprinkle a layer of shredded mozzarella cheese on top.
- Add the remaining vegetable mixture and smooth it out.
- Bake the Dish:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the bake is set.
- For a crispier topping, broil for an additional 2-3 minutes.
- Serve:
Let the bake cool slightly before slicing. Serve warm with a side of salad or your favorite dip.
Serving Suggestions
- Pair with a fresh green salad or roasted vegetables.
- Serve alongside grilled chicken or fish for a heartier meal.
- Add a dollop of sour cream or tzatziki for extra flavor.
Cooking Tips
- Use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible from the zucchini and potatoes.
- Substitute mozzarella with cheddar or feta for a different flavor.
- Add a pinch of paprika or Italian seasoning for added depth.
Nutritional Benefits
- Zucchini: Low in calories and high in antioxidants and vitamins A and C.
- Potatoes: A great source of potassium and fiber.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Use gluten-free breadcrumbs.
- Low-Calorie: Suitable for a lighter meal.
Nutritional Facts (Per serving, assuming 4 servings)
- Calories: 180
- Protein: 7 g
- Carbohydrates: 20 g
- Fat: 8 g
- Fiber: 3 g
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 180°C (350°F) until warm, or microwave in 30-second intervals.
- Freezing: Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe
- Simple and easy to make with wholesome ingredients.
- Packed with vegetables, making it both nutritious and filling.
- A versatile dish that can be served as a side or main course.
- Perfect for meal prep or leftovers.
Conclusion
This Zucchini and Potato Veggie Bake is a fantastic way to enjoy fresh vegetables in a comforting and cheesy dish. Whether served as a side or a standalone meal, it’s sure to become a favorite in your recipe collection. Try it today for a wholesome and flavorful experience!
Frequently Asked Questions (FAQs)
- Can I add other vegetables?
Yes, feel free to add bell peppers, spinach, or mushrooms for variety. - What’s a good substitute for breadcrumbs?
Use crushed crackers, oats, or almond meal as an alternative. - Can I make this ahead of time?
Yes, assemble the bake and refrigerate it until ready to bake. - How do I ensure the bake isn’t watery?
Thoroughly squeeze out moisture from the zucchini and potatoes before mixing. - Can I make this without cheese?
Yes, skip the cheese or use a plant-based alternative for a dairy-free version. - How do I know it’s done baking?
The top should be golden brown, and a toothpick inserted in the center should come out clean. - Can I freeze leftovers?
Yes, freeze portions for up to 1 month and reheat as needed. - What dips pair well with this bake?
Serve with sour cream, tzatziki, or marinara sauce for extra flavor. - Is this recipe kid-friendly?
Absolutely! The cheesy, mild flavors make it appealing to kids. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a slightly sweeter flavor to the dish.
Enjoy this comforting and healthy Zucchini and Potato Veggie Bake with family and friends! 😊