Di's vege bake
Enjoy a wholesome and delicious meal with Di's Vege Bake! This nutrient-packed dish combines fresh vegetables like carrots, zucchini, mushrooms, and pumpkin with cheddar cheese, eggs, and a hint of parsley. Perfect for a family dinner or meal prep.
- 27 Apr 2024
- Cook time 45 min
- Prep time 25 min
- 6 Servings
- 10 Ingredients
Di's Vege Bake is a delightful and nutritious vegetarian dish that's perfect for any meal. Packed full of veggies like carrot, zucchini, scallions, pumpkin, and mushrooms, it is not only healthy but also bursting with flavors. This baked casserole combines the creamy texture and depth of cheddar cheese with the lightness of eggs and fresh parsley, making it a surefire hit for both kids and adults alike.
Ingredients:
Instructions:
Preheat your oven to 180°C (350°F). Grease a large baking dish or line it with parchment paper.
- Grate the carrot, zucchini, and pumpkin.
- Slice the mushrooms.
- Finely chop the scallions and fresh parsley.
In a large mixing bowl, whisk together the 5 eggs and 1/2 cup of olive oil until well combined.
Gradually add the 1 cup self-raising flour to the egg and oil mixture, stirring until smooth.
Stir in the 1 cup of grated cheddar cheese until evenly distributed.
Add the grated carrot, zucchini, and pumpkin to the bowl. Toss in the finely chopped scallions and the sliced mushrooms. Mix everything until well combined.
Gently fold in the 1/4 cup of finely chopped fresh parsley, ensuring the mixture is evenly incorporated.
7. Pour into the Baking Dish:
Transfer the mixture into your prepared baking dish, spreading it out evenly.
Bake in the preheated oven for about 30-40 minutes, or until the vege bake is golden brown on top and cooked through (a skewer inserted into the center should come out clean).
Once cooked, remove the dish from the oven and let it cool slightly before cutting into portions. Serve warm.
Tips:
- Preheat your oven to 180°C (356°F) before starting to ensure an even bake.
- Ensure all vegetables are chopped uniformly for even cooking. Grating the carrot and zucchini can save time and enhance the texture of the bake.
- Drain any excess moisture from the grated zucchini to prevent the bake from becoming too watery.
- Whisk the eggs thoroughly before adding them to the mixture to ensure a light and airy texture.
- Feel free to add other vegetables of your choice or substitute them based on seasonal availability.
- Allow the bake to cool for a few minutes before cutting to ensure it sets properly and to make it easier to serve.
Di's Vege Bake is a versatile dish that can be enjoyed hot or cold. Perfect for lunches, dinners, or even potlucks, this bake is sure to be a crowd-pleaser. Not only is it simple to make, but it also provides a great way to incorporate more vegetables into your diet. Enjoy this wholesome, delicious, and healthy meal with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.40g | 9% |
| Sugar 6g | 6% |
| Fat | |
| Fat 33g | 41% |
| Saturated 9g | 31% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 180mg | 33% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 1.05mg | 81% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.28mg | 17% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.77ug | 32% |
| Vitamin C 18mg | 21% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.72mg | 0% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 940mg | 28% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 2.86mg | 26% |
| Water | |
| Water 270g | - |
| * 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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