Baked Cheesy Zucchini
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 30mins
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- Serves
- 2
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- Calories
- 644
This creamy, cheesy zucchini bake is comforting, delicious and topped with crunchy breadcrumbs. This serves two as a main meal with salad but it would also be perfect as a side dish.
recipe updated Jun 8, 2020
Ingredients
-
- Zucchini
- 2 (about 390 g)
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- Garlic clove
- 1 (about 6 g)
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- Scallion
- 4 (about 60 g)
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- Cheddar cheese
- ½ cup (about 52.5 g)
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- Fresh parsley
- 1 tbsp (about 3.9 g)
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- Olive oil
- 1 tbsp (about 13.65 g)
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- Egg
- 2 (about 100 g)
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- Single cream
- ¾ cup (about 160.8 g)
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- Wholegrain mustard
- 1 tsp (about 5.5 g)
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- Salt & pepper
- as needed
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- Breadcrumbs
- ¼ cup (about 11.4 g)
Tools
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Small bowl
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Medium bowl
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Medium cast iron skillet
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Pie dish - 8"
Step preview
- Pre-heat oven - 205°C
- Heat olive oil to a clean medium cast iron skillet
- Add zucchini, garlic clove and scallion to the medium cast iron skillet
- Sauté until browned - 5 min
- Transfer content of medium cast iron skillet to 2 pie dishes
- Add egg, single cream and wholegrain mustard to a clean small bowl
- Beat
- Season with salt & pepper
- Stir in cheddar cheese to the mixture
- Transfer mixture to 2 pie dishes
- Add breadcrumbs, fresh parsley and cheddar cheese to a clean medium bowl
- Mix with tablespoon
- Season with salt & pepper
- Transfer content of medium bowl to 2 pie dishes
- Bake until light golden - 20 min, 205°C
- Serve