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:
- 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.
- 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.
- 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.
- 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.
- Bake:
- Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
- 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.
- 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):
- Can I use different vegetables?
Yes, you can substitute or add vegetables like spinach, kale, or broccoli. - 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. - Can I use different cheese?
Yes, you can use other types of cheese like cheddar, gouda, or feta. - Is this dish gluten-free?
It can be made gluten-free by using a gluten-free flour alternative. - Can I skip the yogurt sauce?
Yes, the bake is delicious on its own, but the yogurt sauce adds a nice creamy touch. - How do I prevent the dish from becoming watery?
Be sure to squeeze out the excess moisture from the zucchini after salting it. - Can I add meat to this recipe?
Yes, you can add cooked chicken, turkey, or ground meat for a heartier version. - What type of milk can I use?
Any type of milk (dairy or non-dairy) can be used in this recipe. - Can I make this recipe vegan?
Yes, use egg substitutes, vegan cheese, and a non-dairy yogurt to make it vegan-friendly. - How do I reheat leftovers?
Reheat in the oven at 180°C (350°F) for 10-15 minutes, or microwave until warmed through.