Description
Zucchini vegetable bake brings Mediterranean warmth to dinner tables with layers of fresh produce and melted cheese. Wholesome ingredients meld into a comforting casserole that promises delightful flavors and nourishing goodness you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 3 medium zucchinis
- 1 red bell pepper
- 1 yellow onion
- 1 cup mixed vegetables (carrots, broccoli)
Cheese and Dairy:
- 2 cups (480 milliliters) shredded cheddar cheese
- 1/2 cup (120 milliliters) grated parmesan cheese
- 1/2 cup (120 milliliters) heavy cream
- 2 large eggs
Seasonings and Extras:
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 milliliters) olive oil
- 1/4 cup (60 milliliters) breadcrumbs
Instructions
- Heat oven to 375°F and prepare a 9×13 inch baking dish with light grease to prevent adherence.
- Cut zucchinis into delicate, consistent rounds and dice red bell pepper and onion into manageable chunks for balanced vegetable distribution.
- Crush garlic into fine fragments to infuse robust flavor throughout the dish.
- Create a creamy base by whisking eggs, heavy cream, oregano, salt, and black pepper until smooth and homogeneous.
- Integrate shredded cheddar and parmesan into the cream mixture, stirring until cheese melts and blends seamlessly.
- Drizzle olive oil over zucchini, bell pepper, onion, and mixed vegetables, massaging to ensure complete coating.
- Arrange oil-glazed vegetables in the prepared dish, creating an even, compact layer.
- Cascade the cheese-infused cream mixture over vegetables, ensuring complete coverage and penetration.
- Dust breadcrumbs across the surface to generate a crisp, golden crust.
- Roast in the preheated oven for 35-40 minutes until the top turns golden and vegetables yield easily under a fork.
- Allow the bake to stabilize and slightly cool for 5-10 minutes before serving to enhance texture and flavor melding.
Notes
- Make zucchini slices evenly thick to ensure uniform cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Use fresh, firm zucchinis with bright green color for the best texture and flavor in the vegetable bake.
- Drain excess moisture from chopped vegetables by patting them with paper towels to prevent a watery casserole and maintain a creamy consistency.
- For a lower-carb version, swap breadcrumbs with crushed pork rinds or almond flour to reduce carbohydrate content while maintaining a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg