Zucchini Vegetable Bake with Egg and Mozzarella

Ingredients:

For the Zucchini Bake:

• • 3 eggs

• • Salt, black pepper (to taste)
  • 50 ml milk
  • 2 tablespoons flour

• • Chives, chopped (optional)
  • 2 zucchini, grated
  • 2 teaspoons salt (for drawing moisture out of the zucchini)

• • 50g butter
  • 3 cloves garlic, minced
  • 2 bay leaves

• • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red bell pepper, finely chopped

• • 4 mushrooms, sliced
  • Provencal herbs (or mixed dried herbs, to taste)
  • 1 tomato, sliced

• 100g mozzarella, shredded
• 100g canned peas

For the Yogurt Sauce:

• • 200g unsweetened yogurt

• • 1 tablespoon soy sauce
  • Salt (to taste)
  • 1 clove garlic, minced

• Dill, chopped

Directions:

1. 1. Prepare the Zucchini:
      • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.

1. 1. Prepare the Vegetables:
      • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
      • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.

1. 1. Make the Egg Mixture:
      • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
   2. Assemble the Bake:
      • • Preheat the oven to 180°C (356°F).

       

      • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
      • Pour the egg mixture over the vegetables and cheese.

1. 1. Bake:
      • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
   2. Make the Yogurt Sauce:
      • • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.

       

   3. Serve:
      • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

Serving Suggestions:

• Serve as a main dish with a side salad or bread.
• Pair it with roasted potatoes or rice for a more substantial meal.

Cooking Tips:

• • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.

• For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

Nutritional Benefits:

• • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
  • Eggs provide a rich source of protein and essential vitamins.

• Mozzarella adds calcium and protein for a balanced meal.

Dietary Information:

• • Vegetarian-friendly.
  • Can be made gluten-free by using a gluten-free flour alternative.

Nutritional Facts (per serving, approx.):

• • Calories: 280
  • Carbohydrates: 12g
  • Protein: 14g

• • Fat: 20g
  • Fiber: 3g
  • Sugars: 5g

Storage:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.