Zucchini Vegetable Bake with Egg and Mozzarella

• Serve as a main dish with a side salad or bread.
• Pair it with roasted potatoes or rice for a more substantial meal.

Cooking Tips:

• • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.

• For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

Nutritional Benefits:

• • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
  • Eggs provide a rich source of protein and essential vitamins.

• Mozzarella adds calcium and protein for a balanced meal.

Dietary Information:

• • Vegetarian-friendly.
  • Can be made gluten-free by using a gluten-free flour alternative.

Nutritional Facts (per serving, approx.):

• • Calories: 280
  • Carbohydrates: 12g
  • Protein: 14g

• • Fat: 20g
  • Fiber: 3g
  • Sugars: 5g

Storage:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.