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150 g grated cheese (about 1½ cups – cheddar, mozzarella, or a mix)
👩🍳 Step-by-Step Instructions
1. Prep Your Veggies
Chop, slice, and grate all your vegetables and place them in a large mixing bowl. Add the chopped garlic and give it a quick toss.
2. Season It Right
Sprinkle in your salt, paprika, and garlic powder. Be generous—but taste as you go if you’re unsure about spice levels.
3. Create the Savory Batter
In a separate bowl, whisk together the eggs, milk, ketchup, mayo, and soy sauce. This creamy, umami-rich combo forms the base of the batter and adds a luxurious flavor you won’t believe came from pantry staples.
4. Combine Wet & Dry
Add the flour and baking powder into the wet mixture, whisking gently until smooth and lump-free.
5. Mix & Fold
Pour the batter over your seasoned vegetables and stir everything together until evenly coated. It should be thick, almost like pancake batter with lots of texture.
6. Pour Into a Pan & Top With Cheese
Transfer the mixture into a greased baking dish or ovenproof skillet. Sprinkle your grated cheese generously over the top.
7. Bake Until Golden & Bubbly
Pop it into a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the top is golden and the center is set.
🔥 Optional tip: For extra crispiness, switch to broil for the last 2–3 minutes of baking.
🍴 Serving Suggestions
This dish is amazing hot or warm, and works great as:
A vegetarian main course
A savory brunch bake
A hearty side for grilled meats or tofu
A potluck or picnic dish—easy to slice and serve
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs like parsley or chives.
📦 Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm slices in a skillet or toaster oven to bring back that crispy edge.
Freezer: Wrap individual portions and freeze for up to 2 months. Thaw and reheat as needed.
🧠 Pro Tips from the Test Kitchen
Want it gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend.
No zucchini? Shredded potatoes, spinach, or mushrooms work great too.
Make it spicy! Add chili flakes or a chopped jalapeño for some heat.
Add protein. Toss in some cooked chicken, sausage, or tofu cubes before baking.
✨ Final Thoughts
This Zucchini Veggie Bake is more than a quick dinner—it’s a celebration of flavor, texture, and simplicity. It takes the humble zucchini and turns it into something worthy of a five-star restaurant, all with ingredients you probably already have at home.
Crave-worthy. Comforting. Completely unforgettable.
And dare we say it? Even better than pizza. 🍕❤️
Want this recipe turned into a printable card, social media carousel, or Pinterest pin? Just let me know!
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