Description
This hearty vegetable bake is packed with broccoli, cauliflower, zucchini, and red pepper, all brought together with a cheesy egg batter and baked until golden. A comforting dish perfect for lunch or dinner!
Ingredients
Scale
- 1 head of broccoli, cut into florets
- 1 small head of cauliflower, cut into florets
- 1–2 zucchinis or carrots, sliced
- 1 red bell pepper, sliced
- 1 small onion, diced
- 3 eggs, lightly beaten
- 1⅓ cups milk (any type)
- ¾ cup flour (all-purpose, almond, or oat)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Fresh herbs (parsley, thyme)
- Spices: paprika, garlic powder, salt, pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13” baking dish.
- Boil cauliflower florets for 7 minutes. Add broccoli for the last 2 minutes. Drain and dry well.
- In a skillet, sauté the diced onion in olive oil until soft and translucent.
- In a bowl, whisk together eggs, milk, and olive oil. Stir in flour, Parmesan, half the mozzarella, herbs, and spices.
- Layer the cooked vegetables and sautéed onions evenly in the baking dish.
- Pour the batter over the vegetables and top with the remaining mozzarella.
- Bake uncovered for 40–45 minutes, until golden and set.
- Let rest 10 minutes before slicing and serving.
Notes
Great served warm or at room temperature. You can swap in seasonal vegetables or add cooked quinoa for extra protein.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 105mg