Zucchini Bake Recipe
Who doesn’t enjoy a delicious slice of the veggie-packed zucchini (or courgette depending on where you are from) bake?
I find this is an incredibly versatile dish, the only limit is your imagination! You can use any veggies in place of or alongside the zucchini. My personal favourites include adding in spinach or carrot. I sometimes even use leftover, uneaten vegetables from the kids’ dinners! Feta can also be added in place of cheddar or the cheese removed, if you would like a dairy-free option. You could also add in salmon, bacon, ham, chicken, if you would prefer.
This recipe has been featured by Twinkl in their ''Kids Gardening Campaign”
Recipe
Serves
6 - 8 adults
Ingredients
3 courgettes, grated (or approx 3c of your favourite vegetables eg spinach, carrot, parsnip etc)
1 onion, finely diced
1c cheese, grated
5 eggs, beaten
1/2c olive oil
1c flour
1.5tsp baking powder
Method
Preheat oven to 180 degrees C.
Grease a baking dish approx 20cm x 25cm
Mix all ingredients together in a large bowl, until combines.
Pour mixture into prepared baking dish.
Bake for 30-40mins, or until golden and cooked through.
Serve with a side salad and your favourite pickle or relish.
Enjoy!
Nutrition checklist
✔️ good source of veggies for vitamins, minerals, antioxidants and fibre
✔️ good source of protein from eggs and dairy to help support growth and development
✔️ source of calcium from cheese for building strong bones
✔️ good source of energy to help keep little bodies powering through the day
✔️ vegetarian-friendly
For a dairy-free option, replace the cheese with your favourite cheese-alternative or omit the cheese entirely.
This dish is great reheated or packed into school lunches. It also freezes well to be used at a later date.
This recipe has been proudly featured by Twinkl in their ''Kids Gardening Campaign”