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!

  • 24 Apr 2025
  • Cook time 48 min
  • Prep time 30 min
  • 8 Servings
  • 9 Ingredients

Veggie & cheese bake

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.

Ingredients:

4 zucchini
1290g
1 dash salt
0.40g
4.50 eggs
220g
1 cup egg whites
240g
2/3 cup greek yogurt
110g
1 dash black pepper
1/10g
2 cups broccoli
180g
2 cups kale
130g
1.50 cup cheddar cheese
170g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
- 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.
3. Season the Zucchini:
- 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.
4. Prepare the Egg Mixture:
- 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.
5. Assemble the Bake:
- 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.
6. Bake:
- 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.
7. Cool and Serve:
- 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 Facts
Serving Size290 grams
Energy
Calories 200kcal10%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 9g3%
Fiber 2.85g8%
Sugar 5g5%
Fat
Fat 12g14%
Saturated 5g18%
Cholesterol 140mg-
Vitamins
Vitamin A 180ug20%
Choline 120mg22%
Vitamin B1 0.14mg12%
Vitamin B2 0.61mg47%
Vitamin B3 1.14mg7%
Vitamin B6 0.37mg22%
Vitamin B9 90ug23%
Vitamin B12 0.65ug27%
Vitamin C 63mg73%
Vitamin E 0.79mg5%
Vitamin K 100ug80%
Minerals
Calcium, Ca 260mg20%
Copper, Cu 0.12mg14%
Iron, Fe 1.55mg14%
Magnesium, Mg 55mg13%
Phosphorus, P 260mg21%
Potassium, K 670mg20%
Selenium, Se 22ug41%
Sodium, Na 280mg19%
Zinc, Zn 1.89mg17%
Water
Water 260g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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