Cheesy Zucchini Tomato Bake
Fresh zucchini, juicy cherry tomatoes, creamy eggs, and melted mozzarella come together in this easy and incredibly delicious baked casserole. It’s light, cheesy, comforting, and perfect for lunch, dinner, or even brunch!
Ingredients
3 medium zucchinis, sliced
Salt, to taste
Black pepper, to taste
1 tsp paprika
2–3 tbsp olive oil
1 onion, finely chopped
2 tbsp vegetable oil
2 carrots, grated
200 g cherry tomatoes, halved
5 eggs
150 g cream (20% fat)
80 g all-purpose flour
150 g mozzarella cheese, shredded
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish lightly with olive oil.
Slice the zucchinis and season them with salt, black pepper, and paprika. Heat olive oil in a skillet and lightly sauté the zucchini slices for 4–5 minutes until slightly tender.
In another pan, heat the vegetable oil and cook the chopped onion until soft and fragrant. Add the grated carrots and cook for another 3–4 minutes.
Add the cherry tomatoes and cook briefly until they begin to soften and release their juices.
In a large bowl, whisk together the eggs, cream, flour, and a pinch of salt and pepper until smooth.
Layer the zucchini in the prepared baking dish. Spread the onion, carrot, and tomato mixture evenly on top.
Pour the creamy egg mixture over everything and sprinkle generously with shredded mozzarella cheese.
Bake for 35–40 minutes, or until golden brown and set in the center.
Let it cool slightly before serving. Enjoy warm with fresh herbs or a crisp salad on the side.
Serving Idea
This cheesy zucchini bake tastes amazing with garlic bread, roasted potatoes, or a fresh cucumber salad. Perfect for a cozy family dinner!
