This Zucchini and Vegetable Bake is a colorful and flavorful dish perfect for any meal. Packed with tender zucchini, fresh vegetables, and gooey cheese, this bake is a versatile and healthy option for vegetarians and vegetable lovers alike. Easy to prepare and loaded with nutrients, it’s an excellent choice as a side dish or a light main course.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients:
- 2 medium zucchinis, sliced into thin rounds
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 3 eggs
- ½ cup milk (or cream for a richer version)
- 1 cup shredded cheese (mozzarella, cheddar, or your choice)
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper, to taste
- ¼ cup breadcrumbs (optional, for topping)
Directions:
Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the diced bell pepper, cherry tomatoes, and chopped spinach. Cook for 2-3 minutes until slightly softened. Remove from heat.
Prepare the Egg Mixture:
- In a large bowl, beat the eggs. Add milk, oregano, basil, salt, and pepper. Mix well.
Assemble the Bake:
- Grease a medium-sized baking dish. Layer the zucchini slices at the bottom of the dish.
- Spread the sautéed vegetables evenly over the zucchini layer.
- Pour the egg mixture over the vegetables, ensuring it spreads evenly.
- Sprinkle shredded cheese over the top. For extra crunch, sprinkle breadcrumbs if desired.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set, and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes before serving.
5 Serving Suggestions:
- Serve as a light main dish with a side of crusty bread.
- Pair with a fresh garden salad for a healthy meal.
- Enjoy alongside grilled chicken or fish.
- Serve as a side dish for a holiday meal or potluck.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
Cooking Tips:
- For added flavor, sprinkle Parmesan cheese along with the shredded cheese.
- Use a mandoline to slice zucchini evenly for uniform cooking.
- Experiment with additional vegetables like mushrooms, eggplant, or broccoli.
- If using frozen spinach, thaw and squeeze out excess water before adding.
- Make it gluten-free by skipping the breadcrumbs or using gluten-free alternatives.
Nutritional Benefits:
- Zucchini is low in calories and high in vitamins C and A.
- Spinach adds iron and antioxidants for a nutrient boost.
- Eggs and cheese provide protein and essential nutrients.
Dietary Information:
- Vegetarian.
- Gluten-free (if breadcrumbs are omitted or replaced).
- To make dairy-free, substitute cheese with plant-based alternatives and use almond or oat milk.
Nutritional Facts (per serving, approximate):
- Calories: 180
- Protein: 9 g
- Carbs: 10 g
- Fat: 12 g
- Fiber: 2 g
- Sodium: 300 mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) or microwave until warmed through.
- This dish can be frozen for up to 2 months. Thaw and reheat before serving.
Why You’ll Love This Recipe:
- It’s easy to prepare and packed with fresh, healthy ingredients.
- The combination of zucchini, cheese, and herbs creates a flavorful, satisfying dish.
- Versatile enough for breakfast, lunch, or dinner.
- A great way to use up extra vegetables from your fridge.
Conclusion:
Zucchini and Vegetable Bake is a delicious and versatile recipe that’s perfect for any occasion. Whether you’re serving it as a light main course or a flavorful side, this bake is sure to be a hit with everyone at the table. Try it today and enjoy the wholesome goodness of fresh vegetables and cheesy perfection!
10 Frequently Asked Questions with Answers:
- Can I use frozen zucchini?
Yes, but thaw and pat dry to remove excess moisture. - Can I make this dish vegan?
Yes, use plant-based milk, vegan cheese, and a flaxseed egg substitute. - What other vegetables can I add?
Mushrooms, eggplant, or broccoli are great additions. - How do I prevent the bake from becoming watery?
Salt the zucchini slices and let them sit for 10 minutes, then pat dry before layering. - Can I prepare this dish ahead of time?
Yes, assemble the bake and refrigerate for up to 24 hours before baking. - What cheese works best for this recipe?
Mozzarella, cheddar, or a mix of Parmesan and Gruyère are excellent choices. - How do I make it spicier?
Add red pepper flakes or diced jalapeños to the vegetable mixture. - Can I add meat to this dish?
Yes, cooked sausage, ground beef, or shredded chicken can be added. - How do I know when it’s done?
The egg mixture should be set, and the top should be golden brown. - Can I freeze leftovers?
Yes, freeze in individual portions for up to 2 months. Reheat before serving.