🥒 Pour Batter into the Zucchini – You’ll Be Surprised by the Result!
A delicious and clever way to turn veggies into a savory, cheesy treat!
📝 Description:
This crispy zucchini bake blends shredded zucchini, carrots, and onion with a simple batter and melty cheddar cheese for a dish that’s somewhere between a fritter and a baked pancake. It’s golden, flavorful, and surprisingly addictive — even picky eaters love it! Great as a snack, side dish, or light meal.
🧾 Ingredients:
- 1 zucchini, grated (medium-sized)
- 50g carrot, grated (~½ medium carrot)
- ½ small onion (about 50g), finely chopped or grated
- 1 egg
- 100 ml milk (any kind – dairy or plant-based)
- ½ tsp salt
- ¼ tsp black pepper
- 100g flour (about 2/3 cup – all-purpose or gluten-free blend)
- Cheddar cheese, shredded (as desired, around 50–100g)
🍽️ Servings:
2–3 servings as a side or snack
1–2 servings as a light main dish
👩🍳 Instructions:
- Grate the vegetables:
Use a box grater to shred zucchini, carrot, and onion.
Optional: Lightly squeeze excess moisture from zucchini. - Make the batter:
In a bowl, beat the egg, then mix in milk, salt, and pepper. Add flour gradually until a smooth batter forms. - Add the veggies and cheese:
Stir in the grated zucchini, carrot, onion, and cheddar cheese until evenly combined. - Pour into a dish or pan:
Lightly oil a baking dish or skillet. Pour in the mixture and smooth it out. - Cook:
- Option 1: Bake at 180°C (350°F) for 25–30 minutes, until golden on top.
- Option 2: Pan-fry like fritters over medium heat, 3–4 minutes per side.
- Cool slightly, slice, and enjoy!
Great hot or warm with a dipping sauce or a dollop of sour cream/yogurt.
💡 Notes & Tips:
- Too wet? Add a tablespoon of flour or breadcrumbs if the batter seems too loose.
- Add-ons: Chopped herbs, garlic powder, chili flakes, or spring onions work well!
- Cheese swaps: Mozzarella, feta, or gouda also taste amazing.
- Zucchini trick: Salt and drain grated zucchini if you want a firmer texture.
- Reheat tip: Re-crisp in a skillet or air fryer!
🧪 Nutritional Info (Per Serving – Approximate, for 1 of 3 servings):
- Calories: ~220–270
- Protein: 8–12g (depending on cheese)
- Fat: 10–15g
- Carbs: 20–25g
- Fiber: ~2g
- Calcium & Vitamin A rich!
🌟 Health Benefits:
- Zucchini & carrot: High in fiber, low in calories, rich in antioxidants
- Egg & cheese: Protein-rich and satiating
- Onion: Anti-inflammatory and supports gut health
- Great for picky eaters – hidden veggies in a tasty, cheesy format!
❓ Q&A Section:
Q: Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend or chickpea flour.
Q: Can I air-fry it?
Absolutely. Spoon batter into small rounds in your air fryer and cook at 180°C (350°F) for 10–12 minutes.
Q: Can I prep it ahead?
You can mix the batter 1 day ahead. Just stir before baking. Leftovers reheat well!
Q: Is it freezer-friendly?
Yes! Freeze cooked slices for up to 1 month. Reheat in a pan or oven.
Q: Can I make it dairy-free?
Yes. Use plant milk and a dairy-free cheese or skip the cheese entirely.
Would you like a kid-friendly variation, meal-prep batch version, or printable recipe card?