Creamy Zucchini and Potato Bake with Eggs and Cheese: A Comforting Dinner Delight

Preheat your oven to 180°C (350°F).

Cook the rice according to package instructions until tender; set aside.

In a large pan, melt the butter and sauté the onion, garlic, carrot, and spring onions until soft. Add zucchini and potatoes, cook for a few minutes to soften slightly.

In a mixing bowl, whisk together eggs, cream, cream cheese, flour, and breadcrumbs until smooth. Season with salt and pepper.

Combine the sautéed vegetables, cooked rice, chopped walnuts, dill, and half of the grated cheese. Mix well.

Transfer the mixture into a greased baking dish. Pour the egg and cream mixture evenly over the top. Sprinkle the remaining cheese on top.

Bake for 40–45 minutes, until the top is golden and the bake is set in the center.

Let rest for 5–10 minutes before serving.

Serving and Storage Tips: