I Had a Lot of Vegetables to Use Up, So I Combined Them All into This Tasty Veggie Bake…
Looking for a delicious way to spice up your lunch or dinner? Try this zucchini, carrot, tomato, and mushroom bake. It’s not only tasty but also packed with nutrients and health benefits.
This vegetable bake is an excellent way to increase your vegetable intake while enjoying a balanced, nutritious meal. The addition of proteins (eggs, peas, and cheese) makes it even more nourishing.
Ingredients:
- 2 zucchinis (courgettes)
- 1 carrot, peeled and diced
- 1 tomato, sliced
- 1 onion, minced
- 1 red bell pepper, diced
- 4 button mushrooms, chopped
- 3.5 oz (100g) light cheese or fresh cheese
- 3.5 oz (100g) canned peas
- 3 eggs
- 1.8 oz (50g) butter
- 1.7 fl oz (50ml) milk
- 2 tbsp flour
- 3 garlic cloves, crushed
- 2 tsp salt + extra to taste
- 2 bay leaves
- 1 bunch chives
- Mixed herbs to taste
- Salt to taste
For the sauce:
- 7 oz (200g) low-fat plain yogurt
- 1 tsp soy sauce
- 1 garlic clove, grated
- Dill, chopped, to taste
- Salt to taste
How to make Tasty Veggie Bake
- Beat eggs with salt and pepper in a bowl. Add milk and flour, mix to a smooth batter. Stir in chopped chives.
- Chop zucchini, place in a container, salt with 2 tsp salt, mix, and let sit for 15 minutes.
- Melt butter in a non-stick pan. Add crushed garlic and bay leaves, cook 2-3 minutes, then remove.
- Sauté minced onion, add diced carrot, cover and soften.
- Add diced bell pepper, cover and soften. Add chopped mushrooms, season with salt, pepper, and herbs. Cover and cook.
- Squeeze excess water from zucchini, add to pan with other vegetables. Cook covered on low heat for 15 minutes.
- Transfer cooked vegetables to a glass baking dish, level, add canned peas, pour over the egg batter. Top with sliced tomato and grated or crumbled cheese.
- Bake in preheated oven at 350°F (180°C) for 25 minutes.
- For the sauce, mix yogurt, soy sauce, salt, grated garlic, and chopped dill in a bowl.
Enjoy your nutritious and delicious vegetable bake!
