{"id":145,"date":"2026-09-08T09:38:38","date_gmt":"2026-09-08T09:38:38","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=145"},"modified":"2026-09-08T09:38:39","modified_gmt":"2026-09-08T09:38:39","slug":"baked-shredded-zucchini-carrot-egg-bake","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=145","title":{"rendered":"Baked Shredded Zucchini &amp; Carrot Egg Bake"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Prep time:<\/strong> 10 mins | <strong>Bake time:<\/strong> 35 mins | <strong>Yield:<\/strong> 8\u201310 servings<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 medium zucchini, shredded<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 medium carrots, shredded<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 medium green onion or leek, finely sliced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;4 large eggs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup heavy cream (or whole milk)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup all-purpose flour (or almond flour for low-carb)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 tsp baking powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 cup shredded mozzarella or cheddar cheese, divided<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 tbsp fresh dill or parsley, chopped<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 tbsp olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Salt and freshly cracked black pepper, to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. <strong>Prep Oven &amp; Dish:<\/strong> Preheat your oven to 375\u00b0F (190\u00b0C). Generously grease a 9&#215;13-inch glass baking dish with olive oil or non-stick spray.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. <strong>Squeeze Veggies:<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. <strong>Layer Veggies:<\/strong> Spread the squeezed vegetable mixture evenly into the bottom of the prepared glass baking dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. <strong>Whisk Batter:<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. <strong>Pour &amp; Top:<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. <strong>Bake &amp; Slice:<\/strong> Bake for 30\u201335 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comment <strong>&#8220;Yummy&#8221;<\/strong> below if you love quick, veggie-packed casseroles! \ud83e\udd66\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep time: 10 mins | Bake time: 35 mins | Yield: 8\u201310 servings Ingredients &nbsp;2 medium zucchini, shredded &nbsp;2 medium carrots, shredded &nbsp;1 medium green onion or leek, finely sliced &nbsp;4 large eggs &nbsp;1\/2 cup heavy cream (or whole milk) &nbsp;1\/2 cup all-purpose flour (or almond flour for low-carb) &nbsp;1 tsp baking powder &nbsp;1 cup &#8230; <a title=\"Baked Shredded Zucchini &amp; Carrot Egg Bake\" class=\"read-more\" href=\"https:\/\/cookbook.el-maarifa.com\/?p=145\" aria-label=\"Read more about Baked Shredded Zucchini &amp; Carrot Egg Bake\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=145"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/145\/revisions"}],"predecessor-version":[{"id":147,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/145\/revisions\/147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/146"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}