This Zucchini Veggie Bake with Cheese and Herbs is the ultimate celebration of fresh vegetables bound together in a fluffy, cheesy egg and milk batter. It’s an oven-baked, crustless dish that delivers the comforting feel of a quiche with the wholesomeness of a vegetable casserole. Made with zucchini, onion, carrot, bell pepper, juicy tomatoes, and earthy mushrooms, this vibrant bake bursts with natural flavor and color. The addition of milk, eggs, and cheese gives it a creamy texture, while the basil, black pepper, and olive oil create a deliciously herby finish. Perfect for any time of day—breakfast, brunch, lunch, or dinner—this dish is a go-to when you want something hearty yet nutritious.
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Cuisine: Mediterranean-inspired / Vegetarian
Ingredients
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2 medium zucchini, grated or finely chopped
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Salt, to taste
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1 onion, finely chopped
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3 tablespoons olive oil
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1 medium carrot, peeled and grated
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1 bell pepper, diced (red or yellow recommended)
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4 small tomatoes, chopped or thinly sliced
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7–8 mushrooms, chopped
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Black pepper, to taste
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1 teaspoon dried or fresh basil
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3 large eggs
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300 ml milk (whole milk or 2% recommended)
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5 tablespoons all-purpose flour
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10 grams baking powder (approx. 2 teaspoons)
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150 grams cheese (cheddar, mozzarella, or a mix), shredded
Step-by-Step Instructions
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Prepare the Vegetables
Wash and dry all the vegetables. Grate the zucchini and carrot, finely chop the onion, pepper, mushrooms, and tomatoes. Sprinkle the grated zucchini with a pinch of salt and let it sit for 10 minutes. This draws out excess moisture. -
Drain the Zucchini
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the water from the zucchini. This step prevents the bake from becoming watery. -
Sauté the Aromatics
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the mushrooms and bell pepper, and sauté for another 4–5 minutes until slightly golden. Remove from heat and let it cool slightly. -
Mix the Veggies
In a large mixing bowl, combine the drained zucchini, sautéed onion and mushrooms, grated carrot, chopped tomatoes, and basil. Season with black pepper and a bit more salt if needed. -
Prepare the Batter
In a separate bowl, whisk together the eggs and milk. Add the flour and baking powder, stirring until smooth and lump-free. Fold in the shredded cheese. -
Combine Everything
Pour the egg and milk batter over the vegetable mixture and stir until everything is well incorporated. -
Prepare the Baking Dish
Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish or line it with parchment paper. Pour the mixture into the dish and smooth the surface evenly. -
Bake to Perfection
Place the dish in the oven and bake for 35–40 minutes or until the top is golden and the center is set. A toothpick inserted in the middle should come out clean. -
Cool and Slice
Allow the bake to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutritional Information (per serving)
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Calories: 230
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Protein: 11g
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Carbohydrates: 14g
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Fat: 14g
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Fiber: 3g
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Sugar: 5g
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Sodium: 290mg
Origin and Popularity
Vegetable-based oven bakes like this one are popular across the Mediterranean and Eastern European regions. Often considered a rustic or peasant-style dish, this recipe takes cues from French crustless quiches, Italian frittatas, and Greek vegetable pies, but adapts it with a modern, cheese-laced twist. These types of dishes gained traction in home kitchens for their versatility, frugality, and ability to showcase fresh produce in a comforting format. Today, they remain beloved in both traditional households and contemporary kitchens.
Reasons to Love This Recipe
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Flavor-Packed: Each bite is filled with caramelized onion, savory mushrooms, sweet tomatoes, and melted cheese.
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Vegetarian-Friendly: A complete meatless meal that’s hearty and protein-rich.
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One-Dish Wonder: Easy to make and even easier to clean up.
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Perfect for Meal Prep: Stays fresh for days and reheats beautifully.
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Great for All Ages: Soft texture and cheesy flavor make it appealing to kids and adults alike.
Health Benefits
This recipe is not only tasty but also nutritious:
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Zucchini: Low in calories and rich in fiber, vitamin A, and antioxidants.
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Carrots: High in beta-carotene, which supports eye health.
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Mushrooms: Provide B vitamins, selenium, and immune-boosting properties.
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Eggs and Cheese: Excellent sources of protein and calcium.
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Tomatoes: Packed with lycopene, an antioxidant linked to heart health.
Together, these ingredients create a nutrient-dense meal that supports digestion, vision, bone health, and heart function.
Serving Suggestions
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Breakfast or Brunch: Serve with toast, avocado slices, or a fresh fruit salad.
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Lunch: Pair with a green salad and a light vinaigrette.
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Dinner: Serve alongside grilled chicken, fish, or a grain salad like quinoa.
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Entertaining: Cut into squares and serve as a party appetizer or side dish.
Cooking Tips
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Drain Well: Squeezing the moisture from the zucchini is critical to prevent sogginess.
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Use the Right Cheese: A combo of cheddar and mozzarella offers both sharpness and meltability.
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Don’t Overmix: Combine batter and veggies gently to keep the bake light.
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Add a Crust: For a twist, pour the batter into a pre-baked pie shell or line the base with breadcrumbs for extra texture.
Variations
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Add Leafy Greens: Spinach or kale can be added for extra nutrients.
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Swap Cheese: Use feta, goat cheese, or Parmesan for different flavor profiles.
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Spice It Up: Add chili flakes or diced jalapeños for heat.
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Make it Gluten-Free: Use almond or oat flour and gluten-free baking powder.
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Protein Boost: Add cooked ground chicken, turkey, or tofu cubes to the mix.
Conclusion
This Zucchini Veggie Bake with Cheese and Herbs is more than just a delicious vegetarian dish—it’s a celebration of seasonal vegetables, comforting flavors, and feel-good ingredients. With a perfect blend of textures and aromas, it’s an ideal recipe for family meals, gatherings, or weekly meal prep. Whether served hot out of the oven or enjoyed cold the next day, this bake proves that healthy food can also be hearty, flavorful, and incredibly satisfying.
Frequently Asked Questions
1. Can I make this dish dairy-free?
Yes! Use a dairy-free cheese alternative and substitute milk with oat, almond, or soy milk.
2. Can I prepare this ahead of time?
Absolutely. You can prepare the batter and veggies in advance and refrigerate them separately. Mix and bake when ready.
3. Can I freeze leftovers?
Yes. Let the bake cool completely, cut into portions, and freeze in airtight containers for up to 3 months. Reheat before serving.
4. Can I use other vegetables?
Definitely. Try broccoli, spinach, corn, or green beans. Just be sure to cook and drain watery vegetables beforehand.
5. Is this dish keto-friendly?
Not strictly, due to the flour and milk, but you can modify it with low-carb substitutes like almond flour and heavy cream.
6. What kind of milk should I use?
Whole milk is best for richness, but you can use any type of milk, including skim or plant-based options.
7. Can I bake this in muffin tins?
Yes! This recipe works great as mini bakes in muffin tins—just reduce the baking time to 20–25 minutes.
8. Is it supposed to rise while baking?
Slightly, yes. The baking powder helps it puff up a bit, but it won’t rise dramatically like a cake.
9. What should I do if the top is browning too fast?
Cover the dish loosely with foil for the last 10–15 minutes of baking to prevent over-browning.
10. How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave.