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Introduction
This hearty vegetable bake is a comforting and flavorful dish passed down from a beloved German grandmother. Combining tender potatoes, fresh zucchini, crisp carrots, and a blend of cheeses, it offers a delightful balance of textures and tastes. Perfect for a family dinner or a cozy weekend meal, this recipe is easy to prepare and sure to become a new favorite.
Ingredients:
2 large fresh potatoes (about 400 g), peeled and diced into 1 cm cubes
1 medium zucchini (about 200 g), sliced into ½ cm rounds
2 medium carrots (about 150 g), peeled and julienned or thinly sliced
Salt, to taste (about 1 tsp total, divided)
2 tablespoons olive oil, plus extra for greasing
3–4 stalks fresh green onions, thinly sliced (reserve some for garnish)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon sweet paprika powder, plus a pinch for garnish
2 large eggs
3–4 tablespoons all-purpose flour (to help thicken the custard)
100 g shredded cheese (cheddar, mozzarella, or a blend)
10–12 cherry tomatoes, halved
How to make:
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