Savory Vegetable Bake is a delightful dish that beautifully combines fresh vegetables in a creamy, cheesy filling, all baked to perfection. It’s not only bursting with flavor but also packed with nutrients, making it an ideal meal for any occasion. Whether you’re looking for a light lunch, a comforting dinner, or a side dish to impress at gatherings, this Savory Vegetable Bake is sure to please.
Ingredients
- 4 zucchini, grated or finely chopped
- 2 onions, diced
- Olive oil, for sautéing
- 1 carrot, grated
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 3 eggs
- 300 ml milk
- 4 tablespoons flour
- 1 teaspoon baking powder
- Salt, to taste
- Black pepper, to taste
- 120 grams mozzarella, shredded
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- A sprig of dill, finely chopped
- Salt and black pepper, to taste
Directions
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Begin with the zucchini by grating or chopping them finely. Sprinkle lightly with salt and let them sit for 10-15 minutes to draw out excess water. This is an important step because zucchini contains a lot of liquid that can make the bake soggy if not removed. After resting, squeeze out the moisture using a clean kitchen towel.
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While this is happening, heat olive oil in a pan over medium heat and sauté the onions for 3-4 minutes until softened.
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Add the grated carrot and cook for another 2 minutes, then stir in the bell pepper and garlic. Sauté until tender and fragrant, then remove from the heat and allow to cool slightly.
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In a large mixing bowl, whisk the eggs until frothy. Add the milk, flour, and baking powder, whisking until the mixture becomes smooth and lump-free. Season generously with salt and pepper.
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Stir in the sautéed vegetables along with the squeezed zucchini. Mix well to evenly combine everything.
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Fold in most of the shredded mozzarella, leaving a small portion aside for topping.
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Preheat your oven to 180 degrees C. Lightly grease a large baking dish or line it with parchment paper to prevent sticking.
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Pour the vegetable mixture into the dish and spread evenly. Sprinkle the remaining mozzarella cheese on top for a beautifully golden finish.
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Bake for around 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Allow the bake to rest for 5-10 minutes before slicing to help it set.
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While the bake is in the oven, make the sauce by combining the Greek yogurt, mayonnaise, minced garlic, and fresh dill in a small bowl. Season with salt and black pepper, mixing until smooth and creamy. This sauce should be chilled until serving for the best flavor.
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Cut the bake into squares and serve warm, topped with a generous dollop of the garlic sauce. Garnish with fresh dill or parsley for presentation.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8
Nutrition Info (per serving): Approx. 180 calories, 10g protein, 12g carbohydrates, 10g fat
How to serve
Savory Vegetable Bake makes for an excellent standalone dish or a satisfying side. Serve it warm, cut into squares, and top each piece with a dollop of the creamy garlic sauce for an extra burst of flavor. Scatter some fresh dill or parsley over the top to enhance its presentation.
FAQs
1. Can I add other vegetables to the bake?
Absolutely! Feel free to incorporate other vegetables such as spinach, mushrooms, or eggplant to customize the bake to your taste.
2. How do I store leftovers?
Store any leftover Savory Vegetable Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Is this dish suitable for freezing?
Yes, you can freeze the Savory Vegetable Bake. Ensure it’s fully cooled before wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.