Zucchini, Potato, and Carrot Bake

Zucchini, Potato, and Carrot Bake

Ingredients

• • 4 eggs
  • Salt and black pepper (to taste)

• • 100g yogurt
  • 80g flour
  • 1 zucchini, grated

• • 1 potato, grated
  • 1 carrot, grated
  • 1 onion, finely chopped

• • 150g cheese (divided in half)
  • Fresh dill (to taste)
  • 20cm diameter mold, lined with parchment paper

Directions

1. 1. Prepare the Eggs:

      • In a large bowl, beat 4 eggs.

      • Season with salt and black pepper, and whisk until well combined.

1. 1. Add Yogurt and Flour:

      • Stir in 100g of yogurt and 80g of flour until a smooth mixture forms.

   2. Grate Vegetables:

      • • Grate 1 zucchini, then lightly salt it and let it stand for 5 minutes to release excess moisture. After 5 minutes, squeeze out the excess water.

      • Grate 1 potato and squeeze out the juice to prevent it from making the mixture too watery.

      • Grate 1 carrot and finely chop 1 onion.

1. 1. Combine Ingredients:

      • • Add the prepared zucchini, potato, carrot, and onion into the egg mixture.

        • Stir in half of the cheese (about 75g) and mix well.

        • Add fresh dill to taste.

   2. Prepare the Mold:

      • • Line a 20cm diameter mold with parchment paper.

        • Pour the vegetable mixture into the mold and spread it evenly.

   3. Top with Cheese:

      • Sprinkle the remaining 75g of cheese over the top of the mixture.

1. 1. Bake:

      • Preheat your oven to 200°C (390°F).

      • Bake the dish for 30 minutes, or until the top is golden and the center is fully set.

1. Serve:

   • Let the bake cool slightly before slicing. Serve warm, and enjoy!

Serving Suggestions

• • Serve this dish with a side salad or a slice of fresh bread.

• Add a dollop of sour cream or yogurt on top for extra creaminess.

Cooking Tips

• • Make sure to squeeze out the excess moisture from the zucchini and potato to prevent the dish from becoming soggy.
  • You can substitute the dill with other fresh herbs like parsley or basil for a different flavor.

Nutritional Benefits

• • Vegetables: Zucchini, potato, and carrot provide essential vitamins, fiber, and antioxidants.
  • Protein: Eggs and cheese add a good amount of protein.
  • Calcium: Cheese and yogurt are great sources of calcium for bone health.

Dietary Information

• This dish contains gluten and dairy. You can substitute with gluten-free flour and dairy-free cheese and yogurt to accommodate dietary restrictions.

Storage

• • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: You can freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe

• Simple and Quick: Easy to make with basic ingredients.
• Versatile: A great way to use up leftover vegetables.
• Wholesome: Nutritious and filling, making it perfect for a family meal.