Prep time: 10 mins | Bake time: 35 mins | Yield: 8–10 servings
Ingredients
2 medium zucchini, shredded
2 medium carrots, shredded
1 medium green onion or leek, finely sliced
4 large eggs
1/2 cup heavy cream (or whole milk)
1/2 cup all-purpose flour (or almond flour for low-carb)
1 tsp baking powder
1 cup shredded mozzarella or cheddar cheese, divided
2 tbsp fresh dill or parsley, chopped
2 tbsp olive oil
Salt and freshly cracked black pepper, to taste
Instructions
1. Prep Oven & Dish: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch glass baking dish with olive oil or non-stick spray.
2. Squeeze Veggies: Shred the zucchini and carrots into a large bowl. Sprinkle with a pinch of salt and let rest for 5 minutes. Squeeze out as much excess liquid as possible using a clean kitchen towel or cheesecloth, then place back into the bowl with sliced green onions.
3. Layer Veggies: Spread the squeezed vegetable mixture evenly into the bottom of the prepared glass baking dish.
4. Whisk Batter: In a separate bowl, whisk together the eggs, heavy cream, olive oil, flour, baking powder, half of the shredded cheese, fresh dill, salt, and black pepper until a smooth custard forms.
5. Pour & Top: Pour the egg mixture evenly over the vegetables in the baking dish, letting it settle into all the crevices. Top with the remaining shredded cheese.
6. Bake & Slice: Bake for 30–35 minutes until the center is set and the top is golden brown and bubbly. Allow to cool for 10 minutes before slicing into squares to serve.
Comment “Yummy” below if you love quick, veggie-packed casseroles! 🥦✨