Zucchini, Potato, and Carrot Bake

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This Zucchini, Potato, and Carrot Bake is a simple and hearty dish that combines fresh vegetables with a cheesy, egg-based mixture, perfect for a wholesome meal. It’s easy to make and packed with flavor, making it a great addition to your weeknight dinner rotation.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

  • 4 eggs
  • Salt and black pepper (to taste)
  • 100g yogurt
  • 80g flour
  • 1 zucchini, grated
  • 1 potato, grated
  • 1 carrot, grated
  • 1 onion, finely chopped
  • 150g cheese (divided in half)
  • Fresh dill (to taste)
  • 20cm diameter mold, lined with parchment paper

Directions

  1. Prepare the Eggs:
    • In a large bowl, beat 4 eggs.
    • Season with salt and black pepper, and whisk until well combined.
  2. Add Yogurt and Flour:
    • Stir in 100g of yogurt and 80g of flour until a smooth mixture forms.
  3. Grate Vegetables:
    • Grate 1 zucchini, then lightly salt it and let it stand for 5 minutes to release excess moisture. After 5 minutes, squeeze out the excess water.
    • Grate 1 potato and squeeze out the juice to prevent it from making the mixture too watery.
    • Grate 1 carrot and finely chop 1 onion.
  4. Combine Ingredients:
    • Add the prepared zucchini, potato, carrot, and onion into the egg mixture.
    • Stir in half of the cheese (about 75g) and mix well.
    • Add fresh dill to taste.
  5. Prepare the Mold:
    • Line a 20cm diameter mold with parchment paper.
    • Pour the vegetable mixture into the mold and spread it evenly.
  6. Top with Cheese:
    • Sprinkle the remaining 75g of cheese over the top of the mixture.
  7. Bake:
    • Preheat your oven to 200°C (390°F).
    • Bake the dish for 30 minutes, or until the top is golden and the center is fully set.
  8. Serve:
    • Let the bake cool slightly before slicing. Serve warm, and enjoy!

Serving Suggestions

  • Serve this dish with a side salad or a slice of fresh bread.
  • Add a dollop of sour cream or yogurt on top for extra creaminess.

Cooking Tips

  • Make sure to squeeze out the excess moisture from the zucchini and potato to prevent the dish from becoming soggy.
  • You can substitute the dill with other fresh herbs like parsley or basil for a different flavor.

Nutritional Benefits

  • Vegetables: Zucchini, potato, and carrot provide essential vitamins, fiber, and antioxidants.
  • Protein: Eggs and cheese add a good amount of protein.
  • Calcium: Cheese and yogurt are great sources of calcium for bone health.

Dietary Information

  • This dish contains gluten and dairy. You can substitute with gluten-free flour and dairy-free cheese and yogurt to accommodate dietary restrictions.

Storage

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: You can freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe

  • Simple and Quick: Easy to make with basic ingredients.
  • Versatile: A great way to use up leftover vegetables.
  • Wholesome: Nutritious and filling, making it perfect for a family meal.

Conclusion

This Zucchini, Potato, and Carrot Bake is a delicious, vegetable-packed dish that’s easy to prepare and packed with flavor. With its cheesy topping and soft, tender vegetables, it’s sure to be a hit at your table.

Frequently Asked Questions (FAQ)

  1. Can I use different vegetables?
    • Yes, you can substitute the zucchini, potato, or carrot with vegetables like sweet potato, broccoli, or bell peppers.
  2. Can I make this dish gluten-free?
    • Yes, simply substitute the flour with a gluten-free flour blend.
  3. Can I use a different type of cheese?
    • You can use any cheese you like, such as mozzarella, gouda, or even feta for a tangy flavor.
  4. How do I prevent the bake from being too watery?
    • Make sure to squeeze out the excess moisture from the grated vegetables, especially the zucchini and potato.
  5. Can I prepare this in advance?
    • Yes, you can prepare the mixture a few hours ahead and keep it in the fridge. Bake when ready to serve.
  6. Can I make this dish dairy-free?
    • Yes, you can substitute the cheese and yogurt with dairy-free alternatives like vegan cheese and plant-based yogurt.
  7. What other herbs can I use besides dill?
    • You can use parsley, basil, thyme, or cilantro for a different herb flavor.
  8. Can I add meat to this dish?
    • Yes, cooked bacon, ham, or chicken can be added for a heartier version.
  9. How do I know when the bake is done?
    • The top should be golden brown, and a toothpick inserted in the center should come out clean.
  10. How should I reheat leftovers?
    • Reheat in the oven at 180°C (350°F) for about 10-15 minutes, or microwave individual portions.
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