Zucchini, Potato & Egg Bake 🥒🥔🥚
Ingredients
- 1 zucchini, grated
- 1 potato, grated
- 3 eggs
- 300 ml milk
- 140 g all-purpose flour
- 1 tsp baking powder
- 1 tsp salt (or to taste)
- 2 spring onions, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp vegetable oil (plus extra for greasing)
Instructions
- 🥒 Grate the zucchini and potato. Squeeze out any excess moisture using a clean kitchen towel.
- 🥚 In a large bowl, whisk together the eggs and milk until smooth.
- 🌾 Add the flour, baking powder, and salt. Mix until no lumps remain.
- 🥔 Stir in the grated zucchini, grated potato, spring onions, and parsley.
- 🫒 Add the vegetable oil and mix well to combine everything evenly.
- 🔥 Preheat your oven to 180°C (350°F).
- 🍽️ Lightly grease a baking dish and pour the batter into it, spreading it evenly.
- ⏲️ Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- 🌿 Let it cool for 5 minutes before slicing.
- ❤️ Serve warm as a snack, breakfast, or light dinner.
Q & A
Q: Can I add cheese?
A: Yes! Add ½ cup shredded mozzarella or cheddar for extra flavor.
Q: How do I store leftovers?
A: Keep in an airtight container in the refrigerator for up to 3 days.
Q: Can I make it ahead?
A: Yes, bake it in advance and reheat slices in the oven or air fryer.
Caption:
🥒🥔 Turn 1 zucchini, 1 potato, and 3 eggs into the most delicious savory bake! Crispy on the outside, soft on the inside, and packed with flavor. 😍✨