Cheesy Zucchini Pizza Bake
Soft zucchini-based pizza-style bake loaded with sautéed vegetables, eggs, and milk, topped with golden melted cheese. Easy, economical, and perfect for hiding veggies in a family-friendly meal.
Equipment
- 1 | Large skillet | for sautéing vegetables
- 1 | Colander | for draining zucchini
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Large baking tray |
- 1 | Parchment paper |
- 1 | Spatula | for spreading and serving
Ingredients
- 4 | tbsp | oil |
- 1 | | onion | chopped
- 1 | | carrot | grated
- 1 | | red bell pepper | diced
- 1 | tsp | salt |
- 0.5 | tsp | paprika |
- 0.5 | tsp | mixed spices |
- 3 | | zucchinis | grated and squeezed
- 0.5 | bunch | parsley | chopped
- 3 | | eggs |
- 2 | cups | milk |
- 2 | cups | flour |
- 1 | | shredded cheese | for topping
Instructions
- Heat oil in a skillet and sauté chopped onion until soft.
- Add grated carrot and diced red pepper; cook until softened.
- Season with salt, paprika, and mixed spices; stir well.
- Grate zucchinis, salt them, drain in a colander, and squeeze out excess water.
- Whisk eggs and milk, then mix in flour to form a batter.
- Fold drained zucchini, parsley, and cooked vegetables into the batter.
- Line a large tray with oiled parchment, spread batter thinly, and bake at 190°C until set.
- Top with shredded cheese and broil a few minutes until golden and melted.
- Cut into squares and serve warm.
Notes
Store leftovers in the fridge up to 3 days in an airtight container.
Reheat in the oven to keep the cheese melty.
Squeeze zucchini thoroughly to prevent a soggy bake.
Use any melting cheese if preferred.
Reheat in the oven to keep the cheese melty.
Squeeze zucchini thoroughly to prevent a soggy bake.
Use any melting cheese if preferred.