Veggie & cheese bake
Discover a delicious and healthy Veggie & Cheese Bake recipe! Packed with fresh zucchini, broccoli, kale, and a mix of eggs, egg whites, and Greek yogurt, this cheesy casserole is perfect for breakfast or a light dinner. Enjoy a blend of savory flavors and a boost of nutrients in every bite!
Cook time 48 min
Prep time 30 min
Ingredients:
4 zucchini1 dash salt
4.50 eggs
1 cup egg whites
2/3 cup greek yogurt
1 dash black pepper
2 cups broccoli
2 cups kale
1.50 cup cheddar cheese
Indulge in the delightful combination of fresh vegetables and creamy cheese with this Veggie & Cheese Bake recipe. Perfect for a wholesome breakfast, light lunch, or nutritious dinner, this dish is packed with flavor and essential nutrients. With zucchini, broccoli, kale, and cheddar cheese as the stars of the show, and a creamy egg mixture tying it all together, this bake is sure to become a family favorite.
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the zucchini thoroughly. Using a sharp knife, slice them into thin rounds.
- In a medium-sized pot, bring water to a boil. Add the broccoli florets and cook for about 3-4 minutes until tender but still crisp. Drain well.
- Wash the kale, remove the tough stems, and chop it roughly.
- Lay the zucchini slices in a colander. Sprinkle a dash of salt over them and let them sit for about 10 minutes. This will help draw out excess moisture.
- After 10 minutes, gently pat the zucchini slices dry with a clean kitchen towel or paper towel.
- In a large mixing bowl, whisk together the eggs and egg whites until well combined.
- Add the Greek yogurt and whisk until smooth and creamy.
- Season the mixture with a dash of black pepper.
- Lightly grease a baking dish (about 9x13 inches) with cooking spray or a little oil.
- Layer half of the zucchini slices evenly on the bottom of the baking dish.
- Top with half of the broccoli and half of the chopped kale.
- Pour half of the egg mixture over the vegetables.
- Sprinkle half of the shredded cheddar cheese over the egg mixture.
- Repeat with the remaining zucchini, broccoli, and kale.
- Pour the rest of the egg mixture on top and sprinkle with the remaining cheddar cheese.
- Place the baking dish in the preheated oven.
- Bake for 35-40 minutes or until the top is golden brown and the bake is set (a knife inserted into the center should come out clean).
- If the top starts to brown too quickly, you can cover the dish loosely with aluminum foil.
- Once cooked, remove the bake from the oven and let it cool for about 5-10 minutes before serving.
- Cut into squares and serve warm.
Tips:
- Preheat your oven to 375°F (190°C) for the best baking results.
- Slice the zucchini thinly and layer it evenly for consistent cooking.
- Feel free to substitute or add other vegetables like bell peppers, spinach, or mushrooms to suit your taste.
- Use a sharp cheddar cheese for a more robust flavor.
- Ensure the broccoli and kale are chopped finely to help them cook evenly throughout the bake.
- For a firmer texture, you can slightly beat the eggs before adding them to the mixture.
- If you prefer, replace Greek yogurt with sour cream or cream cheese for a richer taste.
- Allow the bake to cool for a few minutes after removing it from the oven to let it set properly before serving.
With its rich blend of fresh veggies and savory cheese, the Veggie & Cheese Bake offers a delicious and nutritious meal option. This recipe is simple to prepare and versatile enough to suit various occasions. Enjoy it fresh out of the oven for a warming meal, or refrigerate leftovers for a quick and healthy snack. Happy cooking!
Nutrition per serving
8 ServingsCalories 200kcal
Protein 16g
Carbohydrates 9g
Fiber 2.85g
Sugar 5g
Fat 12g
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