Easy Recipes
Zucchini, Potato & Egg Bake
Ingredients
- 1 zucchini, grated
- 1 potato, grated
- 3 eggs
- 300 ml milk
- 140 g all-purpose flour
- 1 tsp baking powder
- 1 tsp salt (or to taste)
- 2 spring onions, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp vegetable oil (plus extra for greasing)
Instructions
Grate the zucchini and potato. Squeeze out any excess moisture using a clean kitchen towel.- In a large bowl, whisk together the eggs and milk until smooth.
- Add the flour, baking powder, and salt. Mix until no lumps remain.
- Stir in the grated zucchini, grated potato, spring onions, and parsley.
- Add the vegetable oil and mix well to combine everything evenly.
- Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish and pour the batter into it, spreading it evenly.
- Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for 5 minutes before slicing.
- Serve warm as a snack, breakfast, or light dinner.
In a large bowl, whisk together the eggs and milk until smooth.
Add the flour, baking powder, and salt. Mix until no lumps remain.
Add the vegetable oil and mix well to combine everything evenly.
Preheat your oven to 180°C (350°F).
Lightly grease a baking dish and pour the batter into it, spreading it evenly.
Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let it cool for 5 minutes before slicing.
Serve warm as a snack, breakfast, or light dinner.Q & A
Q: Can I add cheese?
A: Yes! Add ½ cup shredded mozzarella or cheddar for extra flavor.
Q: How do I store leftovers?
A: Keep in an airtight container in the refrigerator for up to 3 days.
Q: Can I make it ahead?
A: Yes, bake it in advance and reheat slices in the oven or air fryer.
Caption:
Turn 1 zucchini, 1 potato, and 3 eggs into the most delicious savory bake! Crispy on the outside, soft on the inside, and packed with flavor. 
