This Zucchini and Vegetable Bake is a wholesome and delicious dish that brings together fresh, seasonal vegetables like zucchini, bell peppers, carrots, and onions. Combined with a savory batter and topped with melted cheese, this bake is a crowd-pleaser that can serve as a main course or side dish. Whether you’re looking for a satisfying vegetarian meal or a tasty accompaniment to your favorite proteins, this recipe has got you covered. It’s easy to make, versatile, and packed with flavors, making it perfect for family dinners, meal prep, or any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6 servings
Ingredients
Vegetables and Seasoning:
- 2 zucchini, chopped (about 2 cups)
- 1 red onion, cut into half rings (about 1 cup)
- 1 carrot, grated into strips (about 1 cup)
- 1 red bell pepper, cut into strips (about 1 cup)
- 1 yellow bell pepper, cut into strips (about 1 cup)
- 3 cloves garlic, chopped
- Salt, to taste
- Paprika, to taste
- Garlic powder, to taste
Batter Ingredients:
- 3 eggs
- 250 ml milk (about 1 cup)
- 200 g flour (about 1 2/3 cups)
- 1 tablespoon baking powder
Cheese and Sauce:
- 150 g cheese, grated (about 1 1/2 cups, e.g., cheddar or mozzarella)
- 50 g ketchup (about 3 tbsp)
- 50 g mayonnaise (about 3 tbsp)
- 40 ml soy sauce (about 2 1/2 tbsp)
For Garnish:
- Spring onions, chopped
Directions
1. Prepare the Zucchini:
- Chop the zucchini and sprinkle with salt. Let it rest for 10-15 minutes to release excess moisture. This will prevent the bake from becoming soggy.
2. Sauté the Vegetables:
- Heat vegetable oil in a pan over medium heat.
- Add the red onion and fry for 2-3 minutes until softened.
- Grate the carrot and add it to the pan, frying for another 2-3 minutes.
- Chop the garlic and add it to the pan, frying for 1-2 minutes until fragrant.
- Cut the red and yellow peppers into strips and add them to the pan.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Squeeze out the Zucchini:
- After the zucchini has rested, squeeze out any excess moisture to prevent the mixture from becoming too watery.
4. Prepare the Batter:
- In a large bowl, crack the eggs and season with salt, paprika, and garlic powder.
- Add the milk, flour, and baking powder. Mix well until the batter is smooth.
5. Combine the Vegetables and Batter:
- Add the sautéed vegetables to the egg mixture and stir to combine.
6. Prepare the Baking Dish:
- Line a baking sheet with parchment paper and grease it with vegetable oil to prevent sticking.
7. Pour the Mixture into the Baking Dish:
- Pour the vegetable and batter mixture into the prepared baking sheet and spread it evenly.
8. Add the Cheese:
- Grate the cheese and sprinkle it on top of the vegetable mixture.
9. Bake to Perfection:
- Bake in the preheated oven at 180°C (350°F) for 25-30 minutes or until the top is golden brown and cooked through.
10. Prepare the Sauce:
- While the bake is cooking, mix together ketchup, mayonnaise, and soy sauce in a small bowl. This will serve as the perfect topping for your bake.
11. Drizzle the Sauce:
- Once baked, remove the dish from the oven, drizzle with the sauce, and garnish with chopped spring onions.
12. Serve:
- Let the bake cool slightly before slicing and serving. Enjoy this dish warm, either as a main course or a delicious side dish.
Serving Suggestions
- Main Dish: Serve this vegetable bake as a main course with a side of rice or quinoa for a balanced, hearty meal.
- Side Dish: Pair with grilled chicken, fish, or a hearty vegetarian stew for a wholesome meal.
- With Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the bake.
- With Soup: This bake is also fantastic served with a bowl of tomato soup or potato leek soup.
- With Sauces: Top with a dollop of sour cream or Greek yogurt for extra creaminess.
Cooking Tips
- Squeeze the Zucchini Well: It’s important to remove excess moisture from the zucchini to avoid the bake becoming too soggy. Use a clean kitchen towel or cheesecloth to wring out the zucchini.
- Customize the Vegetables: Feel free to add or swap vegetables like mushrooms, spinach, or broccoli to suit your tastes.
- Cheese Variations: While cheddar and mozzarella are great choices, you can also experiment with other cheeses like parmesan, goat cheese, or feta for different flavor profiles.
- Check for Doneness: The bake is done when the top is golden and a toothpick inserted comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil and continue baking.
Nutritional Benefits
- Zucchini and Bell Peppers: These vegetables are rich in vitamins A, C, and K, as well as fiber and antioxidants, supporting eye health, immune function, and overall well-being.
- Carrots: Carrots are high in beta-carotene, an antioxidant that supports skin health and promotes healthy vision.
- Eggs and Cheese: Eggs provide protein, healthy fats, and vitamins, while cheese adds calcium and protein for bone health and muscle maintenance.
- Kale: Kale is a powerhouse vegetable, rich in vitamin K, vitamin A, vitamin C, and calcium, supporting heart health and immune function.
Why You’ll Love This Recipe
- Easy to Make: This recipe comes together quickly, making it perfect for a weeknight dinner or meal prep.
- Vegetable-Packed: With a variety of vegetables in each bite, this bake is a great way to add more nutrients to your diet.
- Cheesy Goodness: The melted cheese on top adds a creamy, indulgent layer that perfectly complements the savory vegetables.
- Versatile: You can customize the recipe with your favorite vegetables and cheese, making it a versatile dish for any occasion.
Conclusion
This Zucchini and Vegetable Bake is a delightful and nutritious dish that can easily be made into a filling main course or a tasty side dish. With a variety of vegetables and a cheesy topping, it’s sure to satisfy both adults and kids alike. Simple to prepare and full of flavor, this bake will quickly become a family favorite!
5 Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! You can prepare the vegetable mixture and store it in the fridge for up to 24 hours before baking. Just bake it when you’re ready to serve.
2. Can I use frozen vegetables instead of fresh?
It’s best to use fresh vegetables for the best texture and flavor, but if you’re in a pinch, frozen vegetables will work. Just make sure to thaw and drain them before using.
3. Can I make this dish dairy-free?
Yes, simply use dairy-free cheese and substitute the milk with plant-based milk such as almond or oat milk.
4. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
5. Can I add meat to this recipe?
Yes! You can add ground turkey, chicken, or sausage for added protein. Just sauté it with the vegetables before combining everything in the baking dish.
This Zucchini and Vegetable Bake is a healthy, cheesy, and versatile dish that you can enjoy any day of the week. Try it today and enjoy the delicious blend of flavors!