Hearty Vegetable Bake with Zucchini, Potatoes, and Eggs

Name: Hearty Vegetable Bake with Zucchini, Potatoes, and Eggs
Total time: 35 min
Yield: 4 people
Ingredients: 1 medium Zucchini; 2 medium Potatoes; 1 medium Carrot; 1 medium Onion; 2 cloves Garlic; 2 medium Tomatoes; 4 large Eggs; 2 tbsp Mayonnaise; 1 cup Cheese; 2 tbsp Butter; 3 tbsp Dill; 1 tsp Paprika; 0.5 tsp Turmeric; 0.5 tsp Black Pepper; 1 tsp Salt

Vegetarian • Gluten-FreeUnder 60 MinsOne-Pot • StovetopDinner • LunchComfort Food

Easy

35min

380kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A flavor-rich vegetable skillet with a tender egg and cheese topping. A great way to use fresh vegetable supplies for a quick and satisfying meal.

This hearty vegetable bake with zucchini, potatoes, and eggs is the perfect solution for a family breakfast, lunch, or a cozy home dinner. If you have vegetables piling up in your fridge and want to turn them into a real culinary masterpiece without any hassle, this recipe is just for you! This hearty vegetable bake with zucchini, potatoes, and eggs masterfully combines the delicate texture of young zucchini, the heartiness of home-grown potatoes, and the bright acidity of fresh tomatoes. We use high-quality butter for the initial sautéing, giving the dish that unique, enveloping creamy aroma that is impossible to resist. Spices play an equally important role: paprika and turmeric not only give the vegetables a beautiful, appetizing golden color but also deeply enrich the flavor, creating light savory notes along with black pepper. Adding mayonnaise to the egg mixture is a small chef's secret: it makes the texture of the filling incredibly tender, airy, and juicy, creating a perfect balance with the stretchy melted cheese on the browned crust. Fresh fragrant dill and garlic added at the very end bring spring freshness and a light zing. Preparing this dish is very easy: first, the vegetables are lightly simmered in a single pan, and then baked under a fluffy egg-and-cheese cap. This hearty vegetable bake with zucchini, potatoes, and eggs is sure to become your favorite, proven way to use seasonal produce and delight your loved ones with an amazing taste.

Ingredients

1 pc Zucchini
2 pc Potatoes
1 pc Carrot
1 pc Onion
2 cloves Garlic
2 pc Tomatoes
4 pc Eggs
2 tbsp Mayonnaise
100 g Cheese (about 1 cup shredded)
30 g Butter (about 2 tbsp)
1 bunch Dill
1 tsp Paprika
0.5 tsp Turmeric
0.5 tsp Black Pepper
1 tsp Salt

Instructions

1
Peel the potatoes, carrot, and onion. Cut the potatoes and zucchini into medium cubes, finely chop the onion, and grate the carrot on a coarse grater.
2
Finely mince the peeled garlic and fresh dill. Slice the tomatoes into rounds or wedges.
3
Melt the butter in a large skillet over medium heat. Sauté the onion and carrot for about 5 minutes until soft.
4
Add the chopped potatoes, zucchini, and garlic to the pan. Sprinkle with paprika, turmeric, black pepper, and salt.
5
Mix the vegetables thoroughly with the spices. Cover and cook on medium heat for 12-15 minutes, stirring occasionally, until the potatoes are almost tender.
6
Meanwhile, in a deep bowl, whisk the eggs with the mayonnaise using a whisk or fork. Stir in half of the grated cheese and the chopped dill.
7
Arrange the tomato slices in an even layer over the sautéed vegetables. Immediately pour the prepared egg mixture over everything.
8
Sprinkle the remaining cheese on top. Cover the pan with a lid, reduce heat to low, and cook for another 8-10 minutes until the eggs are set and the cheese is completely melted.

Chef's Tips

•If your skillet is oven-safe, you can place the dish under the broiler for 5 minutes at the final stage to achieve a beautiful golden cheese crust.
•Cut the potatoes into smaller cubes than the zucchini—potatoes take longer to cook, and this helps all the vegetables reach tenderness at the same time.