Grated Vegetable Bake Recipe
Ingredients:
2 medium zucchinis, grated
2 medium carrots, grated
2 medium potatoes, grated
1 medium onion, finely chopped
3 large eggs
1/2 cup (120 ml) of milk
1/2 cup (60 g) of grated cheese (cheddar, mozzarella, or your favorite)
1/4 cup (30 g) of all-purpose flour
2 tablespoons of olive oil
1/2 teaspoon of baking powder
1/2 teaspoon of garlic powder
1/2 teaspoon of black pepper
1 teaspoon of salt
1/4 cup of fresh parsley or cilantro, finely chopped (optional)
Instructions:
1. Prepare the Vegetables:
Wash the zucchini, carrots, and potatoes thoroughly. Grate them using the coarse side of a grater.
Place the grated vegetables in a clean kitchen towel or cheesecloth. Squeeze out the excess water to prevent a soggy bake. Set aside.
2. Prepare the Batter:
In a large mixing bowl, whisk the eggs until frothy. Add milk and olive oil, then whisk again.
Sift in the flour, baking powder, garlic powder, black pepper, and salt. Mix well to form a smooth batter.
3. Combine the Ingredients:
Add the grated vegetables and chopped onion to the batter. Mix until all the vegetables are well coated.
Fold in the grated cheese and fresh parsley (if using).
4. Assemble the Dish:
Preheat your oven to 375°F (190°C).
Grease a baking dish with olive oil or line it with parchment paper. Pour the vegetable mixture into the dish and spread it evenly.
5. Bake:
Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and firm to the touch.
To check if it’s fully cooked, insert a toothpick or knife into the center. If it comes out clean, the bake is ready.
6. Cool and Serve:
Allow the vegetable bake to cool for 5–10 minutes before serving. This helps it set and makes it easier to slice.
Serve warm as a main dish or a side, accompanied by a fresh salad or yogurt-based sauce.
Enjoy your delicious and healthy Grated Vegetable Bake!
