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!
- 21 Mar 2024
- Cook time 48 min
- Prep time 30 min
- 8 Servings
- 9 Ingredients
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:
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 Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 2.85g | 8% |
| Sugar 5g | 5% |
| Fat | |
| Fat 12g | 14% |
| Saturated 5g | 18% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 120mg | 22% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 1.14mg | 7% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.65ug | 27% |
| Vitamin C 63mg | 73% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 100ug | 80% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.55mg | 14% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 670mg | 20% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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