Zucchini & Cheddar Vegetable Bake with Creamy Mustard Drizzle

This comforting and vibrant Zucchini & Cheddar Vegetable Bake perfectly blends tender sautéed vegetables, creamy tomato‑based sauce, fluffy eggs, and melted cheddar into a wholesome, satisfying dish. Topped with a smooth sour cream and mustard drizzle and fresh herbs, it’s ideal for a light lunch, cozy dinner, or special brunch gathering. Rich in flavor yet simple to prepare, it’s sure to become a favorite in your recipe rotation.

Cooking Time

• Preparation: 20 minutes

• Cooking on stovetop: 20 minutes

• Baking time: 25–30 minutes

• Resting after baking: 5 minutes

• Total time: ~1 hour

• Servings: 4–6 generous portions

Ingredients

Vegetable Base

• 2 Tbsp olive oil

• 1 Tbsp butter

• 1 medium onion, finely chopped

• 1 carrot, diced

• 1 Bulgarian (bell) pepper, diced

• 2 cloves garlic, minced

• 2 medium zucchini, sliced

Seasoning & Sauce

• Salt and black pepper, to taste

• 2 Tbsp tomato paste

• 200 ml water (or vegetable broth)

• 1 tsp dried Italian herbs

• 3–4 green onions, chopped

• 150 g cherry tomatoes, halved

• Fresh parsley, chopped (for garnish)

Egg & Dairy Mixture

• 4 large eggs

• Salt and black pepper, to taste

• ½ tsp turmeric (for color and mild flavor)

• 150 ml heavy cream (22% fat)

• 1 tomato, sliced (to layer on top)

• 150 g mature cheddar cheese, grated

Creamy Mustard Drizzle

• 2 Tbsp sour cream

• 1 Tbsp grainy mustard

Herbs & Final Touch

• Sliced cucumber and fresh dill, for serving

• Extra salt and pepper, to taste

Step-by-Step Cooking Directions

1. Preheat Oven:
   Set oven to 180 °C (356 °F).

2. Sauté Aromatics:
   Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until soft (~4 minutes). Add carrot and pepper; continue cooking another 4–5 minutes until vegetables begin to soften.

3. Add Garlic & Zucchini:
   Stir in garlic and sliced zucchini. Cook 4–5 more minutes until zucchini start to soften.

4. Season & Simmer:
   Season with salt, black pepper, and stir in tomato paste. Pour in water (or broth), sprinkle in Italian herbs, and simmer for 15 minutes, stirring occasionally to let flavors meld.

5. Add Final Veggies:
   Stir in chopped green onions and halved cherry tomatoes. Cook for another 2 minutes and remove skillet from heat.

6. Prepare Egg Mixture:
   In a separate bowl, whisk together eggs, cream, salt, pepper, and turmeric until smooth and slightly frothy.

7. Assemble the Bake:
   Transfer sautéed vegetables into a greased baking dish. Pour egg‑cream mixture evenly over the vegetables. Arrange sliced tomato on top in a single layer and sprinkle grated cheddar cheese.

8. Bake:
   Bake for 25–30 minutes until the egg mixture sets and cheese forms a golden crust (tops may bubble slightly).

9. Add Mustard Drizzle:
   Mix sour cream and grainy mustard in a small bowl. Drizzle over the baked dish while still warm.

10. Garnish & Serve:
    Let rest for 5 minutes, then garnish with fresh parsley. Serve warm with sliced cucumber, fresh dill, and extra seasoning.

Nutritional Information (approx. per serving, assuming 6 portions)

• Calories: 280 kcal

• Protein: 12 g

• Fat: 18 g

• Carbohydrates: 18 g

• Fiber: 4 g

• Sugar: 5 g

A hearty balanced dish featuring eggs, vegetables, and dairy—high in vitamins A & C, calcium, and protein.

Origins and Popularity of the Recipe

Vegetable bakes like this have roots in European cottage-style cooking, where layering seasonal produce and eggs results in a nourishing one-pan meal. Variations—like Italian frittatas or French tian—are staples in home kitchens, appreciated for their flexibility. Its popularity continues to grow online due to its vibrant appearance, ease, and adaptability.

Reasons Why You’ll Love This Recipe

• Beautifully colorful and photogenic

• One-pan meal—easy to prep, bake, and clean

• Perfect blend of veggies, creamy texture, and melted cheese

• Customizable with seasonal or pantry ingredients

• Ideal for any meal—breakfast, lunch, dinner, or brunch

Health Benefits

• High in vegetables, offering essential vitamins and fiber

• Contains protein from eggs and dairy, keeping you fuller longer

• Made with olive oil for healthy fats

• Tomatoes and turmeric offer antioxidants and anti-inflammatory benefits

Serving Suggestions

• Cool slightly and serve with green salad, toasted bread, or fresh fruit

• Pair with a crisp drink, such as light white wine or sparkling water with lemon

• Great for meal prep—store leftovers covered in fridge for up to 3 days

Common Mistakes to Avoid

• Under-baking: Edges must be set and cheese melted to avoid soupy center

• Overcooking veggies: Ensure sautéed vegetables are softened but not mushy

• Water overflow: Use sturdy dish to prevent leakage

• Skipping seasoning: Taste before baking—season vegetables well for flavor base

Pairing Recommendations

• Drinks: Chardonnay, Sauvignon Blanc, lemon iced tea, cucumber water

• Sides: Fresh green salad, crusty bread, roasted herbs potatoes

• Dessert finish: Fruit sorbet or yogurt parfait with fresh mint

Cooking Tips

• Use full-fat cream for richer, smoother texture

• Grate your own cheese to ensure good melt and avoid anti-caking coatings

• Choose firm vegetables to maintain texture

• Pre-cook sautéed base lightly to concentrate flavors

• Let dish rest after baking to ease slicing and setting

Similar Recipes to Try

• Zucchini & Potato Frittata

• Mediterranean Veggie & Feta Casserole

• Cheesy Broccoli & Cauliflower Bake

• Ratatouille-Style Egg & Vegetable Pan

• Spinach, Crispy Zucchini & Egg Bake

Variations to Try

• Cheese swaps: Use goat cheese, feta, or mozzarella

• Add protein: Incorporate bacon, ham, smoked salmon, or tuna

• Spice it up: Add chili flakes, paprika, or hot pepper

• Herb variations: Use basil, thyme, chives instead of parsley

• Dairy-free: Replace cream with coconut or oat milk and cheese with dairy-free slices

Ingredient Spotlight: Turmeric

Turmeric adds a warm golden hue and gentle earthy flavor. Rich in curcumin, turmeric is known for its potent anti-inflammatory and antioxidant properties. Just a small amount boosts nutrition and visual appeal without overpowering the dish.

Conclusion

This Zucchini & Cheddar Vegetable Bake with Creamy Mustard Drizzle satisfies with its vibrant colors, layers of texture, and comforting baked flavors. Easy to customize, visually appealing, and nourishing, it’s the perfect dish for home cooks seeking flavor and simplicity. One bake delivers all the comfort of a hearty meal in a nourishing, vegetable-packed package.

10 Comprehensive Frequently Asked Questions

1. Can I substitute cream with milk?
   Yes—use full-fat milk or dairy-free milk. Add 1 tsp flour or cornstarch to help set mixture.

2. Can I make this vegetarian?
   Already vegetarian; add cooked chickpeas or diced tofu for extra protein.

3. Can I prepare ahead?
   Yes—assemble ahead and refrigerate covered. Bake just before serving.

4. Can I reheat leftovers?
   Reheat in microwave or oven at 160 °C for 10 minutes until warmed through.

5. Can I use other vegetables?
   Absolutely—eggplant, spinach, mushrooms, or broccoli work well.

6. What does turmeric do here?
   Adds color, mild earthy flavor, and antioxidant benefits.

7. Can I omit the mustard drizzle?
   Yes—the bake is excellent plain, or try pesto or yogurt drizzles.

8. Can I use low-fat cheese?
   Yes—but full-fat cheese melts better for creamier results.

9. Is this keto or low-carb?
   Yes—low in carbs if you avoid bread sides and use full-fat dairy.

10. Can I double the recipe?
    Yes—double ingredients and bake in a larger, deeper dish. Adjust baking time accordingly.