Zucchini Vegetable Bake with Egg and Mozzarella

1. 1. Prepare the Zucchini:
      • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.

1. 1. Prepare the Vegetables:
      • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
      • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.

1. 1. Make the Egg Mixture:
      • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
   2. Assemble the Bake:
      • • Preheat the oven to 180°C (356°F).

       

      • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
      • Pour the egg mixture over the vegetables and cheese.

1. 1. Bake:
      • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
   2. Make the Yogurt Sauce:
      • • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.

       

   3. Serve:
      • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

Serving Suggestions:

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