Zucchini and vegetable bake

Name: Zucchini and vegetable bake
Ingredients: 500 g zucchini; 1/4 teaspoon salt; 2 medium carrots (160 g); 1 large pepper (180 g); 15 g parsley; 15 g dill; 6 eggs; 200 g cream cheese; 100 g olive oil; 150 g flour; 5 g baking powder; 200 g Emmental cheese; 3/4 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Zucchini and vegetable bake by Stana L. - Recipia

The zucchini and vegetable bake brings together grated zucchini, carrot and pepper in an egg and cheese batter, then browns in the oven. It slices into tender pieces with a browned top. I choose small, firm zucchini, with centers that still have only a few seeds. Preparation: 20 minutes. Cooking: 40 minutes. Rest: 30 minutes. Total time: 90 minutes. Serves: 6. About 590 kcal and 22 g protein per serving.

Ingredients

500 g zucchini
1/4 teaspoon salt
2 medium carrots (160 g)
1 large pepper (180 g)
15 g parsley
15 g dill
6 eggs
200 g cream cheese
100 g olive oil
150 g flour
5 g baking powder
200 g Emmental cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash the vegetables. Peel the carrots, remove the stem and seeds from the pepper, then trim the ends off the zucchini. 2. Grate the zucchini, sprinkle with 1/4 teaspoon salt and leave for 10 minutes. 3. Squeeze the zucchini well. Grate the carrots, cut the pepper into small dice, and finely chop the parsley and dill. Put everything in a large bowl; the vegetables stay in small, colorful pieces. 4. Beat the eggs in another bowl. Mix in the cream cheese and oil, then the flour sifted with the baking powder. The batter will be thick. 5. Pour the mixture over the vegetables and add the grated Emmental, 3/4 teaspoon salt and the pepper. 6. Transfer the mixture to a baking pan lined with parchment paper. Bake at 180°C for 40 minutes, until browned on top and set in the middle. 7. Leave the bake to cool for 20 minutes, then cut into portions.

Notes

For a gluten-free version, use 150 g gluten-free baking flour blend; the eggs and dairy stay in, while the regular version contains gluten. I serve it with a green salad. A pan about 20 x 30 cm keeps the mixture at a good depth. In a smaller one, the layer will be thicker and may need another 5-10 minutes in the oven, until the middle is set. Choose small, firm zucchini; larger ones often have bigger, softer seeds in the center, which I remove before grating. If they still release liquid after squeezing, leave them in a sieve for another 5 minutes, then press them gently again. Grate the carrots using the large holes, so you can feel their texture in each slice. Emmental can be salty, so taste it before adding salt to the mixture. Once cooled, the slices keep for up to 3 days in the fridge in a sealed container.