🧀 Cheesy Vegetable Bake (Easy Casserole)
📝 Ingredients
- 4 cups grated zucchini (or mixed veggies like carrot + zucchini)
- 1 small onion, finely chopped
- 3–4 eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup milk
- ½ cup flour (or breadcrumbs)
- ¼ cup oil or melted butter
- 1 tsp baking powder
- Salt & pepper to taste
- Optional: chopped herbs (parsley/dill), garlic, chili flakes
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Squeeze excess water from grated zucchini.
- In a bowl, whisk eggs, milk, oil, salt, and pepper.
- Add flour and baking powder; mix until smooth.
- Stir in vegetables, onion, herbs, and cheese.
- Pour into a greased baking dish.
- Bake for 35–45 minutes until golden brown on top.
- Let it cool slightly, then slice and serve.
❓ Q&A
Q1: Can I use other vegetables?
Yes! Try spinach, potatoes, carrots, corn, or broccoli.
Q2: How do I keep it from getting watery?
Make sure to squeeze out moisture from vegetables like zucchini.
Q3: Can I make it gluten-free?
Yes—replace flour with almond flour or a gluten-free blend.
Q4: What cheese works best?
Cheddar for flavor, mozzarella for stretch, or a mix of both.
Q5: How do I know it’s done?
Top should be golden and a knife inserted in the center comes out clean.
Q6: Can I store leftovers?
Yes, refrigerate up to 3 days or freeze for up to 1 month.
Q7: Can I add meat?
Absolutely—cooked chicken, ham, or bacon work great.