Vibrant Zucchini and Vegetable Bake with Creamy Curry Dressing

I’m excited to share with you this colorful and nutritious Zucchini and Vegetable Bake recipe. This dish is a celebration of summer vegetables, baked to perfection and served with a tantalizing curry-spiced dressing. It’s a perfect balance of flavors and textures that will delight your taste buds and impress your guests.

Ingredients

For the Vegetable Bake:

• 2.2-2.6 lbs (1-1.2 kg) young zucchini, sliced
• 2 onions, finely chopped
• 1 carrot, grated
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 3 eggs
• 1 1/4 cups (300 ml) milk
• 2 tbsp (30 ml) olive oil, plus extra for frying
• 5 tbsp (120 g) all-purpose flour
• 2 tsp (10 g) baking powder
• 2 cloves garlic, minced
• 1 1/2 cups (150 g) cheese, grated
• Fresh parsley and dill, chopped
• Salt and black pepper to taste

For the Curry Dressing:

• 2 tsp sour cream
• 2 tsp Greek yogurt
• 2 tsp mayonnaise
• 1/4 tsp curry powder
• 1/4 tsp sweet ground red pepper
• 1/4 tsp ground coriander
• 1 clove garlic, minced
• Ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini and sprinkle with 1 tsp salt. Let sit for 15 minutes, then pat dry with paper towels.
3. In a large skillet, sauté the onions in vegetable oil until translucent. Add the carrot and bell peppers, cooking until slightly softened. Season with salt and pepper.
4. In a large bowl, whisk together eggs, milk, and 2 tbsp olive oil. Gradually add flour and baking powder, whisking until smooth.
5. Fold the sautéed vegetables and minced garlic into the batter. Add chopped herbs and grated cheese, mixing gently.
6. Grease a baking dish with olive oil and pour in the mixture. Bake for 35-40 minutes or until golden brown and set.
7. While the bake is in the oven, prepare the dressing by mixing all ingredients in a small bowl.
8. Once the bake is done, let it cool for 10 minutes before slicing. Serve with the curry dressing on the side.

Nutrition Information (per serving, assuming 8 servings)

• Calories: 280
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 12g

Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes
• Total Time: Approximately 1 hour

This Zucchini and Vegetable Bake is a versatile dish that can be enjoyed hot or cold, making it perfect for any occasion. The combination of colorful vegetables not only makes it visually appealing but also ensures a variety of nutrients in each bite. The cheesy, eggy batter binds everything together, creating a satisfying texture that’s both comforting and light.

The curry-spiced dressing adds an extra layer of flavor that complements the vegetables beautifully. Its creamy texture and aromatic spices elevate the dish from a simple vegetable bake to a gourmet experience.

For best results, use young, tender zucchini and fresh, crisp bell peppers. The quality of your ingredients will shine through in the final dish. Don’t be afraid to experiment with different cheese varieties – a sharp cheddar or a creamy goat cheese can add interesting flavor profiles.

This dish is perfect for meal prep as it reheats well and can be enjoyed throughout the week. It’s also a great way to use up any excess summer vegetables you might have on hand.

Remember, the key to a perfect bake is not to overbake it. You want the top to be golden and the center set, but still moist. Let it rest for a few minutes after baking to allow it to firm up slightly before serving.

Enjoy this colorful, nutritious, and delicious Zucchini and Vegetable Bake – a true celebration of summer’s bounty!