Picture this: a warm, savory dish straight out of the oven, bubbling with golden melted cheese on top and packed with wholesome vegetables and tender chicken. Zucchini with Cheese is not just another casserole—it’s a hearty, flavorful, and healthy meal that’s perfect for any occasion. Whether you’re looking to sneak more vegetables into your family’s diet or whip up something comforting yet nutritious, this recipe has got you covered. Let’s dive into the step-by-step process of creating this irresistible dish.
Why Zucchini with Cheese is the Perfect Meal
- Wholesome Ingredients: Loaded with vegetables like zucchini, eggplant, carrots, and tomatoes, this dish is a nutrition powerhouse.
- Protein-Rich: Tender chicken fillet and eggs make it satisfying and filling.
- Crowd Pleaser: The cheesy, golden top appeals to even the pickiest eaters.
- Versatile: Easily customizable to suit dietary preferences or what you have on hand.
- Perfect for Any Meal: Serve it as a hearty lunch, dinner, or even brunch—it’s that versatile!
Ingredients for Zucchini with Cheese
To make this dish, gather the following ingredients:
Ingredient | Quantity |
---|---|
For the Egg Mixture: | |
Eggs | 4 |
Salt | 1 teaspoon |
Black pepper | ½ teaspoon |
Milk | 100 ml |
Flour | 70 g |
Baking powder | 1 teaspoon |
For the Vegetables and Chicken: | |
Zucchini, grated | 1 |
Salt (for zucchini) | 1 teaspoon |
Eggplant, diced | 1 |
Vegetable oil | As needed |
Garlic, minced | 2 cloves |
Onion, finely chopped | 1 |
Carrot, grated | 1 |
Chicken fillet, diced | 1 |
Mushrooms, sliced | 150 g |
Salt (for vegetables and chicken) | 1 teaspoon |
Oregano | 1 teaspoon |
Black pepper | ½ teaspoon |
Curry powder | 1 teaspoon |
Tomatoes, diced | 2 |
Cheese, grated | 70 g |
Step-by-Step Instructions for Zucchini with Cheese
Cooking Zucchini with Cheese is simple and enjoyable when you break it down into easy steps.
1. Prepare the Zucchini
- Grate the zucchini and sprinkle it with 1 teaspoon of salt.
- Let it sit for 10 minutes to release any excess moisture.
- After 10 minutes, squeeze out the water using a clean kitchen towel or paper towels. This step ensures your dish doesn’t turn out watery.
2. Make the Egg Mixture
- In a large mixing bowl, beat the eggs until well combined.
- Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 100 ml of milk. Whisk until smooth.
- Gradually add the flour and baking powder, whisking continuously to avoid lumps. Set the mixture aside.
3. Cook the Vegetables and Chicken
- Heat a large skillet over medium heat and drizzle in some vegetable oil.
- Add the minced garlic and chopped onion. Sauté for about 2 minutes until fragrant and translucent.
- Add the grated carrot, diced chicken fillet, and sliced mushrooms. Cook until the chicken is no longer pink, stirring occasionally.
- Stir in the diced eggplant, grated zucchini, and diced tomatoes. Mix well to combine.
- Season with 1 teaspoon of salt, 1 teaspoon of oregano, ½ teaspoon of black pepper, and 1 teaspoon of curry powder.
- Cook for another 5-7 minutes until the vegetables are tender and the flavors meld together.
4. Preheat the Oven
- Preheat your oven to 375°F (190°C).
5. Combine and Assemble
- Transfer the cooked vegetable and chicken mixture into a greased baking dish.
- Pour the egg mixture evenly over the vegetables and chicken, ensuring it spreads to all corners.
- Sprinkle the grated cheese over the top for a melty, golden finish.
6. Bake
- Place the baking dish in the preheated oven.
- Bake for 25-30 minutes, or until the top is golden brown and the egg mixture is set.
7. Serve
- Remove the dish from the oven and let it rest for a few minutes to cool slightly.
- Slice and serve warm. Enjoy this cheesy, nutritious meal on its own or with a side of fresh salad or crusty bread.
What Makes This Recipe Special
- Zucchini’s Star Power: This humble vegetable is rich in vitamins, low in calories, and adds moisture and texture to the dish.
- Cheese Magic: The grated cheese on top turns into a golden, bubbling crust that’s hard to resist.
- Fusion of Flavors: With spices like curry powder and oregano, the dish has layers of flavor in every bite.
- Balanced Nutrition: Packed with veggies, protein, and eggs, this is a dish that tastes indulgent but is actually good for you.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 280-320 kcal |
Protein | 22 g |
Carbohydrates | 18 g |
Fats | 15 g |
Fiber | 4 g |
Note: Nutritional values may vary based on portion size and specific ingredient brands used.
Tips for the Perfect Zucchini with Cheese
- Squeeze the Zucchini Thoroughly: Removing excess moisture ensures your casserole isn’t soggy.
- Grate Your Own Cheese: Freshly grated cheese melts better and tastes richer than pre-packaged options.
- Don’t Skip the Spices: The curry powder and oregano elevate the flavors, making the dish exciting and delicious.
- Use Fresh Vegetables: Fresh zucchini, eggplant, and tomatoes bring out the best flavors and textures.
- Customize the Protein: You can replace chicken with turkey, tofu, or even shrimp for a different twist.
Frequently Asked Questions (FAQs)
1. Can I make this dish vegetarian?
Absolutely! Simply omit the chicken or replace it with plant-based protein like tofu or tempeh.
2. Can I prepare this dish ahead of time?
Yes! You can prepare the vegetable and chicken mixture and the egg batter ahead of time. Assemble and bake when ready to serve.
3. Can I freeze leftovers?
Yes, you can freeze portions of this dish in airtight containers. Reheat in the oven or microwave until hot.
4. What other cheeses can I use?
While mozzarella is a great choice, you can also use cheddar, gouda, or parmesan for a different flavor.
5. Can I add other vegetables?
Certainly! Spinach, bell peppers, or broccoli would make great additions to this dish.
6. How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Final Thoughts: A Dish You’ll Want to Make Again and Again
Zucchini with Cheese isn’t just a meal—it’s an experience. It’s a dish that feels indulgent but is packed with wholesome ingredients, ensuring you get the best of both worlds. Whether you’re cooking for your family or impressing guests, this recipe is a surefire way to bring joy to the table.
So, grab your zucchini, your cheese, and your favorite spices, and let’s get cooking! Your next favorite dish awaits. Don’t forget to share this recipe with your friends and family—they’ll thank you for it! Happy cooking!
Print
Zucchini with Cheese: A Nutritious and Delicious Delight
- Total Time: 50 minutes
- Yield: 4–6 servings
Description
Zucchini with Cheese is a comforting and nutritious casserole packed with tender chicken, fresh vegetables, and flavorful spices, all topped with golden melted cheese. Whether you’re preparing a family dinner or looking for a healthy dish to wow your guests, this recipe is easy to make and absolutely delicious.
Ingredients
For the Egg Mixture:
- 4 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 100 ml milk
- 70 g flour
- 1 teaspoon baking powder
For the Vegetables and Chicken:
- 1 zucchini, grated
- 1 teaspoon salt (for the zucchini)
- 1 eggplant, diced
- Vegetable oil (for sautéing)
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 carrot, grated
- 1 chicken fillet, diced
- 150 g mushrooms, sliced
- 1 teaspoon salt (for the vegetables and chicken)
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 1 teaspoon curry powder
- 2 tomatoes, diced
- 70 g cheese, grated
Instructions
-
Prepare the Zucchini:
- Grate the zucchini and sprinkle with 1 teaspoon of salt.
- Let it sit for 10 minutes to draw out excess moisture.
- Squeeze the zucchini using a clean kitchen towel or paper towels to remove the water.
-
Make the Egg Mixture:
- Beat the eggs in a large mixing bowl.
- Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 100 ml of milk. Mix well.
- Gradually whisk in the flour and baking powder until smooth.
-
Cook the Vegetables and Chicken:
- Heat a skillet over medium heat and add a drizzle of vegetable oil.
- Sauté the minced garlic and finely chopped onion for 2 minutes until fragrant.
- Add the grated carrot, diced chicken, and sliced mushrooms. Cook until the chicken is no longer pink.
- Stir in the diced eggplant, grated zucchini, and diced tomatoes. Mix well.
- Season with 1 teaspoon of salt, 1 teaspoon of oregano, ½ teaspoon of black pepper, and 1 teaspoon of curry powder.
- Cook for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender.
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
-
Combine and Assemble:
- Transfer the cooked vegetable and chicken mixture into a greased baking dish.
- Pour the egg mixture evenly over the top.
- Sprinkle the grated cheese to create a golden topping.
-
Bake:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the egg mixture is set and the top is golden brown.
-
Serve:
- Let the casserole cool for a few minutes after removing it from the oven.
- Serve warm as a standalone dish or pair it with a side salad or bread.
Notes
- Customize Your Veggies: Feel free to add bell peppers, spinach, or broccoli for extra nutrition and flavor.
- Cheese Options: Swap the cheese with cheddar, parmesan, or gouda for a different flavor profile.
- Make Ahead: You can prepare the vegetable mixture and egg batter ahead of time. Assemble and bake fresh when needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion