🧀 Zucchini Bake with Cheese and Potatoes
📋 Ingredients:
- 2 medium zucchinis, thinly sliced
- 2 medium potatoes, thinly sliced
- 4 large eggs
- 1/2 cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup grated parmesan
- 1 small onion, finely chopped (optional)
- 1 clove garlic, minced
- 1/4 cup chopped parsley or spinach
- Salt and pepper to taste
- Olive oil or butter for greasing
🧑🍳 Instructions:
- Preheat oven to 375°F (190°C).
- Prepare veggies: Thinly slice the zucchini and potatoes (you can use a mandolin slicer for uniform slices).
- Sauté onion and garlic (optional): In a pan with a bit of oil, sauté until fragrant and golden. Let cool.
- Make the batter: In a bowl, whisk eggs with milk/cream. Add cheese, parmesan, parsley (or spinach), sautéed onion/garlic, salt, and pepper.
- Layer the dish:
- Grease a baking dish.
- Arrange zucchini and potato slices vertically or in a pattern.
- Pour egg-cheese mixture evenly over the vegetables.
- Bake for 40–50 minutes or until the top is golden, set, and a knife comes out clean.
- Let rest for 5–10 minutes before slicing and serving.
🍽️ Servings:
- Serves 4–6 as a main, 6–8 as a side.
💡 Notes & Tips:
- Cheese Options: Mix sharp cheddar with mozzarella for gooeyness and flavor.
- Add-ins: Crumbled feta, bacon bits, or sundried tomatoes work great.
- Make it Low-Carb: Skip the potatoes and use more zucchini or add cauliflower.
- Make Ahead: Perfect to prepare the night before—just reheat in the oven.
🥦 Nutritional Info (Per Serving – Estimated):
- Calories: 220–280 kcal
- Protein: 12–15g
- Carbs: 10–15g
- Fat: 15–18g
- Fiber: 2–3g
🌟 Benefits:
- Great way to use up summer zucchini
- High in protein and fiber
- Kid-friendly and customizable
- Ideal for meal prep or potlucks
❓Q&A:
Q: Can I freeze it?
A: Yes! Let it cool completely, slice it, and freeze individual portions. Reheat in the oven or microwave.
Q: Can I use sweet potatoes?
A: Absolutely! They add a sweet contrast and go well with savory cheeses.
Q: Can I make it dairy-free?
A: Use plant-based milk and dairy-free cheese options. It works well with oat milk and vegan cheddar.
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