The Quick and Easy Zucchini and Egg Bake is a delightful and nutritious dish that combines fresh vegetables, creamy eggs, and flavorful cheeses into a satisfying casserole. This dish is perfect for a busy weeknight dinner, offering a balanced meal that’s both simple to prepare and incredibly delicious. The zucchini adds a tender texture, while the eggs provide a rich, creamy base. The addition of mozzarella and parmesan cheeses melts beautifully, creating a golden, bubbly topping that’s hard to resist.
Recipe:
Ingredients:
- 2 zucchini
- Salt to taste
- 2 tomatoes
- 2 tablespoons chopped chives
- 2 cloves garlic, minced
- 4 eggs
- Black pepper to taste
- 3 tablespoons Greek yogurt
- 6 tablespoons flour
- Olive oil for cooking
- 1 cup shredded mozzarella cheese
- 40 grams parmesan cheese, grated
- 1 sprig of parsley, chopped
- 1 boiled egg, chopped
Directions:
- Grate the zucchini and place them in a bowl. Sprinkle with salt and mix well. Let the zucchini steep for 10-15 minutes to draw out excess moisture.
- While the zucchini is steeping, chop the tomatoes and set aside.
- After 10-15 minutes, squeeze out the excess juice from the zucchini.
- In a large bowl, combine the grated zucchini, chopped chives, minced garlic, and 4 eggs. Season with salt and black pepper to taste. Mix well.
- Add 3 tablespoons Greek yogurt and 6 tablespoons flour to the mixture. Stir until well combined.
- Heat a bit of olive oil in a large skillet over medium heat. Pour the zucchini mixture into the skillet and spread it out evenly.
- Arrange the chopped tomatoes on top of the zucchini mixture.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Sprinkle 40 grams of grated parmesan cheese over the mozzarella.
- Cover the skillet and cook over low heat for about 20 minutes, or until the mixture is set and the cheese is melted and bubbly.
- While the bake is cooking, prepare a simple yogurt sauce by mixing 3 tablespoons Greek yogurt, 1 clove minced garlic, a chopped sprig of parsley, and salt to taste in a small bowl.
- Once the bake is done, remove it from the heat and let it cool slightly.
- Garnish with the chopped boiled egg and a drizzle of the yogurt sauce before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 220 kcal per serving | Servings: 4 servings
Additional Tips:
- Zucchini Preparation: Be sure to squeeze out as much moisture as possible from the zucchini to avoid a watery bake.
- Cheese Options: Feel free to experiment with different cheeses like feta or gouda for a unique flavor profile.
- Seasoning: Add a pinch of chili flakes or paprika for a spicy kick.
- Serving Suggestions: Pair this bake with a fresh green salad or crusty bread for a complete meal.
- Storage: Leftovers can be stored in the refrigerator for up to three days and reheated in the oven or microwave.
Additional Information:
- Health Benefits: This dish is rich in protein from the eggs and packed with vitamins and minerals from the zucchini and tomatoes. It’s a wholesome option for a nutritious dinner.
- Kid-Friendly: The mild flavors and cheesy goodness make this bake appealing to children. It’s a great way to incorporate more vegetables into their diet.
- Meal Prep: This recipe is excellent for meal prepping. Prepare the mixture ahead of time, and cook it just before serving for a fresh and hot meal.
- Diet-Friendly: Suitable for vegetarians and can be adapted for gluten-free diets by using gluten-free flour.