(The recipe you’ll want to make every time zucchini is in season!)
If you have zucchini on hand, you must try this recipe. It’s light yet hearty, fluffy but rich in flavor, and one of the easiest ways to transform simple vegetables into a dish that feels comforting and indulgent. Honestly, I’ve never eaten something so delicious with such simple ingredients!
Ingredients
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2 medium zucchini, sliced
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Olive oil, for sautéing
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Salt & black pepper, to taste
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4 large eggs
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1 tsp (4 g) sugar (balances the savory flavors)
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60 ml (¼ cup) vegetable oil
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100 ml (⅓ cup + 1 tbsp) milk
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120 g (1 cup) all-purpose flour
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11 g (1 packet) baking powder
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1 medium potato, peeled and grated
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1 onion, finely chopped
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2 tbsp (15 g) Parmesan cheese, grated
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Fresh spreadable cheese (cream cheese or ricotta), to serve
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Extra Parmesan, for topping before baking
Step-by-Step Instructions
1. Prepare the Zucchini
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Heat a drizzle of olive oil in a skillet over medium heat.
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Add sliced zucchini and sauté for 5–6 minutes, until softened and lightly golden.
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Season with a little salt and pepper. Remove from heat and let it cool slightly.
2. Make the Batter
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In a large bowl, whisk the eggs with sugar until slightly foamy.
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Add the oil and milk, mixing until smooth.
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Sift in the flour and baking powder, stirring gently to form a smooth batter.
3. Add Vegetables & Cheese
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Stir the grated potato and chopped onion into the batter.
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Add the sautéed zucchini and 2 tbsp Parmesan, folding everything together.
4. Bake the Casserole
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Preheat oven to 180°C (350°F).
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Grease a medium-sized baking dish (about 9×9 inch / 22×22 cm).
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Pour in the mixture and spread evenly.
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Sprinkle the top generously with extra Parmesan.
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Bake for 35–40 minutes, until golden brown and set in the center.
5. Serve & Enjoy
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Let the bake cool for 5 minutes before slicing.
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Serve warm with a dollop of cream cheese or ricotta for extra creaminess.
Tips & Variations
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Cheese Swap: Try mozzarella for gooey texture or feta for tangy flavor.
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Make It Spicy: Add chili flakes or diced jalapeños to the batter.
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More Veggies: Carrots, spinach, or bell peppers all work well here.
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Meal Prep Friendly: This bake keeps in the fridge for up to 3 days and reheats beautifully.
️ Serving Ideas
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As a light vegetarian main dish with a fresh salad on the side.
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Cut into small squares as a party appetizer.
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Pair with soup for a hearty lunch.
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Enjoy cold the next day — it’s just as tasty!
Why This Recipe Works
✔️ Uses simple pantry ingredients
✔️ Great way to use up seasonal zucchini
✔️ Fluffy, cheesy, and satisfying
✔️ Works for breakfast, brunch, or dinner