Easy Recipes
Zucchini Bake Recipe
Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C). Grate or thinly slice the zucchini and place it in a colander. Sprinkle with salt and let it drain for 15 minutes.
- In a large frying pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the sliced carrot and cook for an additional 2-3 minutes until slightly softened. Finally, toss in the chopped red pepper and sauté for another 2-3 minutes until all vegetables are tender.
- Remove from heat and stir in the chopped parsley, black pepper, and any additional salt if needed.
Batter Preparation
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Gradually add in the flour, mixing until a smooth batter forms.
- Once the zucchini has drained, press out any remaining moisture with your hands. Add the vegetable mixture to the batter and combine thoroughly.
Baking
- Line your baking tray with parchment paper and lightly grease it with oil. Pour the zucchini mixture onto the prepared tray and spread it evenly.
- Bake in the preheated oven for 35 minutes or until the top is golden brown.
- Remove the tray from the oven and sprinkle the shredded cheddar cheese over the top. Return to the oven for another 15 minutes, or until the cheese is melted and bubbly.
- Allow it to cool slightly before slicing. Serve warm and enjoy!
Notes
Let the zucchini drain well to avoid extra moisture; soggy bakes are often a result of too much water. Adding a pinch of nutmeg to the batter can enhance the flavor profile beautifully. If you prefer a firmer texture, try increasing the flour by 1/4 cup (30 g).