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Scalloped Vegetable Bake
4.3
(413)
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup butter (75 g), melted
⅔ cup milk (160 mL)
⅛ teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour (125 g)
1 ½ cups shredded cheddar cheese (150 g)
Nutrition Info
Calories 421
Fat 22g
Carbs 40g
Fiber 4g
Sugar 5g
Protein 16g
How to Make It
1. Step
Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
2. Step
Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
3. Step
In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
4. Step
Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
5. Step
Add the sliced veggies to the batter and stir well until the slices are well-coated.
6. Step
Add half of the vegetables slices to the prepared pan and flatten with a spoon.
7. Step
Sprinkle the cheese over the vegetables.
8. Step
Top with the rest of the vegetables and cover the pan with aluminum foil.
9. Step
Bake for about 1½ hours, until the vegetables are fully cooked and tender.
10. Step
Let cool for at least 10 minutes, and release the springform, slice, and serve.
11. Step
Enjoy!
Tags
Vegetarian
Low-Sugar
Chef's Knife
Cutting Board
Bake
Dinner
Oven Mitts
Dry Measuring Cups
Liquid Measuring Cup
Spatula
Pyrex
Mixing Bowl
Baking Pan
Oven
Peeler
Parchment Paper
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