Zucchini and Cheese Bake

A delicious zucchini dish from the oven with a topping made from eggs, milk, and grated cheese.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Small pumpkins

  • 3 pieces Onion, young

  • 1.5 spoons Oil, olive

  • 4 pieces Egg, fresh

  • 600 ml Milk, whole milk

  • pieces Salt, table

  • 115 g Cheese, groats

  • 1 spoon Butter, unsalted

Steps

  1. Preheat the oven to 190 degrees Celsius. Clean the zucchinis, wash them, and slice them into rings (0.5 cm thick). Clean and wash the spring onion. Finely chop the green part and slice the white part into rings. Heat olive oil in a large pan. Add the zucchinis and the white part of the spring onion, and quickly sauté the ingredients while stirring (just enough to slightly color the zucchinis).

  2. In a bowl, beat the eggs with a hand whisk until well mixed. Season with salt and pepper, then mix with the milk and 2/3 of the grated cheese.

  3. Grease a deep baking dish with butter. Add the sautéed zucchinis and onion, spreading the ingredients evenly across the bottom of the dish. Pour the egg mixture over the vegetables. Sprinkle the remaining cheese on top. Bake the dish in the preheated oven for 40 to 45 minutes - until the top is nicely golden brown and the center is no longer runny. Sprinkle the baked dish with the chopped spring onion and serve.

Nutrition Information (Per 100g)

  • Calories: 107.88 kcal
  • Fat: 7.42 g
    • Saturated Fat: 3.04 g
  • Carbohydrates: 2.11 g
    • Sugars: 0.08 g
  • Protein: 6.75 g
  • Fiber: 0.67 g

Advice

You can replace part of the milk with sour or sweet cream if desired.