Zucchini Vegetable Bake with Egg and Mozzarella

This hearty and healthy zucchini vegetable bake combines tender zucchini, fresh vegetables, and gooey mozzarella with a flavorful egg mixture. It’s an easy, comforting dish that’s perfect for any meal of the day. With a blend of Provencal herbs, garlic-infused butter, and a creamy yogurt sauce, this recipe offers a wholesome and flavorful experience.

Preparation Time:

  • Prep Time: 30 minutes
  • Resting Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes

Ingredients:

For the Zucchini Bake:

  • 3 eggs
  • Salt, black pepper (to taste)
  • 50 ml milk
  • 2 tablespoons flour
  • Chives, chopped (optional)
  • 2 zucchini, grated
  • 2 teaspoons salt (for drawing moisture out of the zucchini)
  • 50g butter
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 mushrooms, sliced
  • Provencal herbs (or mixed dried herbs, to taste)
  • 1 tomato, sliced
  • 100g mozzarella, shredded
  • 100g canned peas

For the Yogurt Sauce:

  • 200g unsweetened yogurt
  • 1 tablespoon soy sauce
  • Salt (to taste)
  • 1 clove garlic, minced
  • Dill, chopped

Directions:

  1. Prepare the Zucchini:
    • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.
  2. Prepare the Vegetables:
    • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
    • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.
  3. Make the Egg Mixture:
    • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
  4. Assemble the Bake:
    • Preheat the oven to 180°C (356°F).
    • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
    • Pour the egg mixture over the vegetables and cheese.
  5. Bake:
    • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
  6. Make the Yogurt Sauce:
    • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.
  7. Serve:
    • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

Serving Suggestions:

  • Serve as a main dish with a side salad or bread.
  • Pair it with roasted potatoes or rice for a more substantial meal.

Cooking Tips:

  • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.
  • For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

Nutritional Benefits:

  • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
  • Eggs provide a rich source of protein and essential vitamins.
  • Mozzarella adds calcium and protein for a balanced meal.

Dietary Information:

  • Vegetarian-friendly.
  • Can be made gluten-free by using a gluten-free flour alternative.

Nutritional Facts (per serving, approx.):

  • Calories: 280
  • Carbohydrates: 12g
  • Protein: 14g
  • Fat: 20g
  • Fiber: 3g
  • Sugars: 5g

Storage:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Why You’ll Love This Recipe:

  • Healthy and Nutritious: Packed with vegetables, this dish offers a nutritious and filling meal.
  • Easy to Make: With simple steps, you can prepare a satisfying, wholesome dish.
  • Flavorful: The combination of herbs, garlic, and mozzarella adds rich flavor to the fresh vegetables.
  • Versatile: Great for any meal of the day, from breakfast to dinner.

Conclusion:

This Zucchini Vegetable Bake with Mozzarella is a perfect balance of healthy vegetables, savory flavors, and comforting textures. With its golden crust and tender filling, it’s a dish that’s sure to become a favorite in your home. Serve it with a creamy yogurt sauce for added richness and enjoy a wholesome, satisfying meal!


Frequently Asked Questions (FAQs):

  1. Can I use different vegetables?
    Yes, you can substitute or add vegetables like spinach, kale, or broccoli.
  2. Can I make this dish ahead of time?
    Yes, you can prepare the dish and store it in the fridge before baking. Bake when ready to serve.
  3. Can I use different cheese?
    Yes, you can use other types of cheese like cheddar, gouda, or feta.
  4. Is this dish gluten-free?
    It can be made gluten-free by using a gluten-free flour alternative.
  5. Can I skip the yogurt sauce?
    Yes, the bake is delicious on its own, but the yogurt sauce adds a nice creamy touch.
  6. How do I prevent the dish from becoming watery?
    Be sure to squeeze out the excess moisture from the zucchini after salting it.
  7. Can I add meat to this recipe?
    Yes, you can add cooked chicken, turkey, or ground meat for a heartier version.
  8. What type of milk can I use?
    Any type of milk (dairy or non-dairy) can be used in this recipe.
  9. Can I make this recipe vegan?
    Yes, use egg substitutes, vegan cheese, and a non-dairy yogurt to make it vegan-friendly.
  10. How do I reheat leftovers?
    Reheat in the oven at 180°C (350°F) for 10-15 minutes, or microwave until warmed through.