Home-Grown Zucchini and Tomato Cheddar Bake

Zucchini and tomato are both fruits, botanically speaking, but they are commonly used as vegetables in cooking.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Home-Grown Zucchini and Tomato Cheddar Bake

Cooking Method: Baking Cuisine: American, Italian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1200

Best Season: Summer

Ingredients

Servings

• 2 cup Zucchini
• 2 large Tomato
• 1 cup Cheddar cheese
• 2 large Eggs
• ¹⁄₂ cup Milk
• ¹⁄₄ cup All-purpose flour
• ¹⁄₂ teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 tablespoon Fresh basil leaves
• 2 tablespoon Olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini and tomato into thin rounds.
3. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, and fresh basil leaves.
4. Grease a baking dish with olive oil.
5. Layer half of the zucchini and tomato slices in the baking dish.
6. Pour half of the egg mixture over the vegetables.
7. Sprinkle half of the cheddar cheese on top.
8. Repeat the layers with the remaining zucchini, tomato, egg mixture, and cheddar cheese.
9. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the bake is set.
10. Let it rest for 10 minutes before serving.
11. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.