This delicious Vegetable and Cheese Bake is a hearty and wholesome dish, packed with a variety of fresh vegetables and creamy mozzarella cheese. It’s an excellent choice for a vegetarian meal, combining tender zucchini, carrots, mushrooms, and other veggies with a flavorful yogurt-based sauce. The blend of eggs, milk, and herbs creates a fluffy, savory bake that’s perfect for a light lunch or dinner.
Ingredients
For the Bake:
- Eggs: 3 large
- Milk: 50 ml (3.5 tablespoons)
- Flour: 2 tablespoons (15 g)
- Chives (chopped): 2 tablespoons
- Zucchini (sliced): 2 medium
- Salt: 2 teaspoons
- Butter: 50 g (1/4 cup)
- Garlic (minced): 3 cloves
- Bay Leaves: 2
- Onion (chopped): 1 medium
- Carrot (grated): 1 medium
- Red Pepper (diced): 1 medium
- Mushrooms (sliced): 4 medium
- Tomato (sliced): 1 large
- Mozzarella (shredded): 100 g (1 cup)
- Canned Peas: 100 g (1/2 cup)
- Salt and Black Pepper: To taste
- Herbs of Provence: 1 teaspoon
For the Sauce:
- Unsweetened Yogurt: 200 g (3/4 cup)
- Soy Sauce: 1 tablespoon
- Salt: To taste
- Garlic (minced): 1 clove
- Fresh Dill (chopped): 1 tablespoon
Step-by-Step Instructions
1. Prepare the Egg Mixture
In a medium-sized bowl, whisk together 3 eggs, 50 ml of milk, 2 tablespoons of flour, and chopped chives. Season with salt and black pepper to taste. This mixture will form the base that binds the vegetables together. Once mixed, set it aside while you prepare the vegetables.
2. Prep the Zucchini
Peel and slice 2 medium zucchinis. Once sliced, cut each slice into quarters to form small triangle shapes. Place the zucchini pieces in a bowl and sprinkle 2 teaspoons of salt over them, mixing well. Let the zucchini sit for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the excess water from the zucchini and set aside.
3. Sauté the Vegetables
In a large skillet, melt 50 g of butter over medium heat. Add 3 cloves of minced garlic and 2 bay leaves to the pan. Sauté for about 3 minutes until the garlic turns golden, then remove both the garlic and bay leaves from the pan.
Add 1 chopped onion to the pan and sauté until translucent, about 3-4 minutes. Add 1 grated carrot and cook until softened. Then, add the diced red pepper and cook for another 3-4 minutes.
Add 4 sliced mushrooms, season with salt, black pepper, and Herbs of Provence (1 teaspoon). Stir and cook for an additional 5 minutes, allowing the mushrooms to release their moisture and blend with the other vegetables.
4. Add the Zucchini
Squeeze out any remaining liquid from the zucchini and add it to the pan with the rest of the vegetables. Stir well and cook for another 15 minutes on low heat, allowing the flavors to meld together.
5. Assemble the Bake
Once the vegetables are cooked, transfer the mixture to a baking dish. Sprinkle 100 grams of canned peas evenly over the vegetables. Then, pour the egg mixture you prepared earlier over the top, making sure it coats the vegetables.
Top the dish with sliced tomato and shredded mozzarella (100 g). Spread the tomato slices evenly over the surface and scatter the mozzarella to ensure it melts beautifully over the bake.
6. Bake the Dish
Preheat your oven to 180°C (350°F). Place the dish in the oven and bake for 25 minutes, or until the cheese is melted and the top is golden brown. The bake should be slightly puffed and firm in the center when done.
7. Prepare the Yogurt Sauce
While the vegetable bake is cooking, prepare a simple yogurt sauce. In a small bowl, combine 200 g of unsweetened yogurt with 1 tablespoon of soy sauce, 1 clove of minced garlic, and 1 tablespoon of chopped fresh dill. Season with salt to taste. Stir until well combined.
8. Serve
Once the vegetable bake is done, remove it from the oven and let it cool for a few minutes. Slice and serve hot with the tangy yogurt sauce on the side. The sauce complements the richness of the bake and adds a refreshing element to each bite.
Nutritional Information (per serving)
This recipe makes 4-6 servings.
- Calories: 270 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 160mg
- Sodium: 780mg
- Carbohydrates: 19g
- Fiber: 4g
- Sugar: 8g
- Protein: 13g
Tips for Success
- Drain the Zucchini: Be sure to let the zucchini sit with salt and then squeeze out the excess liquid to prevent the bake from becoming watery.
- Herb Variations: Feel free to experiment with other herbs like basil, oregano, or parsley to change the flavor profile of the dish.
- Cheese Options: While mozzarella is perfect for this recipe, you can also use other cheeses like cheddar, gruyere, or feta for a different flavor.
Serving Suggestions
- Pair with a Salad: Serve this bake alongside a simple green salad with a light vinaigrette for a balanced meal.
- Perfect for Leftovers: This vegetable bake stores well in the fridge and can be easily reheated, making it ideal for meal prep or a quick weekday dinner.
This Vegetable and Cheese Bake is a perfect combination of tender vegetables, melted cheese, and flavorful herbs, all brought together with a creamy yogurt sauce. Enjoy this healthy, hearty dish as a main course or side, and indulge in its rich, comforting flavors!
