Loaded Zucchini Bake || Farm Cooking With Nan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and has a similar flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture.

Preheat the oven to 350°F (175°C).

Grease a baking dish with olive oil.

Slice the zucchini and onion thinly.

Chop the bell pepper and mince the garlic.

In a large bowl, combine the zucchini, onion, bell pepper, and garlic.

In another bowl, whisk together the eggs and heavy cream until well combined.

Stir in the cheddar cheese, parmesan cheese, salt, black pepper, oregano, and nutmeg into the egg mixture.

Pour the egg mixture over the vegetable mixture and stir to combine.

Transfer the mixture to the prepared baking dish.

Sprinkle the bread crumbs evenly over the top.

Drizzle with a little olive oil to help brown the topping.

Bake for 30-35 minutes, until the top is golden and the vegetables are tender.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens