Baked Cheesy Zucchini
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 30mins
-
- Serves
- 2
-
- Calories
- 911
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 Oct 8, 2019
Ingredients
-
- Zucchini
- 2 (390g)
-
- Garlic clove
- 1
-
- Scallion
- 4 (60g)
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- Cheddar cheese
- 1 cup (240g)
-
- Fresh parsley
- 1 tbsp (4g)
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- Olive oil
- 1 tbsp (15ml)
-
- Egg
- 2 (100g)
-
- Single cream
- ¾ cup (161ml)
-
- Wholegrain mustard
- 1 tsp (5g)
-
- Salt & pepper
- as needed
-
- Breadcrumbs
- about ¼ cup (11g)
Tools
-
Small bowl
-
Medium bowl
-
Medium cast iron skillet
-
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 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