After the heavy dinners of this week, it was time for some lighter vegetarian dishes, and, as I often do, I used zucchini as a base for a cheese bake. This bake is one of them: it is hearty and filling, yet not heavy at all, mostly due to the fact it contains no flour or any other starch. Since zucchini can be quite bland, I added different types of cheese to it, along with some lightly fried large chunks of red onion, which added a slight sweetness, different texture and color to the bake.
Served with crusty bread on the side, the bake is perfect as a main dish for lunch or dinner. When cut into smaller portions it can be a great side dish, or as part of a buffet style brunch. Try it and enjoy.
Notes:
* I used white zucchini, as I like its’ flavor and texture better than the dark type. However, dark zucchini can be used as well. As it is not as moist, baking time may be a bit shorter.
Makes: 12–24
Prep time: 20 minutes
Baking time: about 55 minutes
Ingredients:
4 medium white zucchini (see notes)
2 tsp salt
1 medium red onion
2 Tbs olive oil
2 XL Eggs
15 oz (425 grams) Ricotta cheese
3.5 oz (100 grams) Feta cheese, crumbled
3.5 oz (100 grams) freshly grated aged cheddar cheese
2 Tbs finely grated Parmesan cheese
½ tsp freshly ground four peppers mix
1. Coarsely grate the zucchini, place in a colander and add 1 tsp of the salt. Mix well and let drain for 15 minutes, mixing and squeezing occasionally, to get rid of as much liquids as possible. You should end up with 2 cups of squeezed zucchini.
2. Meanwhile, peel and cut the red onion into large sections. Heat the oil in a medium pan over medium-high heat and fry them lightly, until they soften and start to brown around the edges.
3. Preheat the oven to 375F (190C). Line a 7”x11” (18cm x 28cm) baking pan with baking paper.
4. In a large bowl, mix the eggs with the cheeses, four peppers mix and remaining salt. Add the squeezed zucchini and mix well. Add the fried red onion and mix gently, so it will keep its’ shape. Transfer the mixture into the prepared pan.
4. Bake for about 55 minutes, until the bake is set and golden. Let cool slightly before cutting. Serve warm.
This looks wonderful. Love the usage of both feta & ricotta.
LikeLiked by 2 people
Thank you Colleen, I’m glad you liked the dish. I love mixing different types of cheeses in such bakes. It adds so much more flavor. 🙂
LikeLike
Love everything about this dish. The color just pops off the plate and those ingredients….Yum!
LikeLiked by 1 person
Thank you Ella, I’m glad you liked the dish. It hit the point after some heavy dinners! 🙂
LikeLiked by 1 person
Really looks scrumptious! I want to try it soon, been out of touch for a bit but am coming back slowly☺️ Yours was the first recipe that came up when I logged in ♥️
LikeLiked by 2 people
Welcome back and thank you! I’m glad you liked the dish and hope you’ll enjoy it. It will be interesting to see your version! 🙂
LikeLiked by 1 person
A great way to get some zucchini in my diet. I like the cheeses you choose for your cheese bake as I think they would compliment each other very well. A very tasty looking dish and a must try.
LikeLiked by 1 person
Thank you Ron, I’m glad you liked the bake. It turned out delicious and worth sharing.
Such bakes are indeed a great way to add more veggies to our diet. The fact that zucchini is quite bland, allows adding different flavors, muffins and cakes included! (Check under the search box for recipes if interested.) 🙂
LikeLike
Looks yummy! Will try this one!
LikeLiked by 2 people
Thank you Aletta, I’m glad you liked the dish. Hope you’ll enjoy it. 🙂
LikeLiked by 1 person
Sure I will😁
LikeLiked by 1 person
With four different kinds of cheese this dish has to be good! For some reason I tend to cook zucchini in the summer months – will keep this in mind when I am looking for a meatless recipe.
LikeLiked by 1 person
Thank you Judi, I’m glad you liked the dish. The different cheeses indeed added so much flavor to the somewhat bland zucchini. I can definitely understand why, for an expert gardener like yourself, zucchini is more of a “summery” vegetable. 🙂
LikeLike
You’re absolutely right Ronit – I had so many to use, give away or end up in the compost pile. By the end of summer I would be a little tired of it – I should change my ways as I no longer have those big veggie gardens 🙂
LikeLiked by 1 person
LOL This reminded me when I lived in Vermont – the joke was that during zucchini season one shouldn’t leave the car trunk unlocked, as otherwise it would be quickly filled with zucchini! 🙂
LikeLiked by 1 person
I love the combination of cheeses which went in here. Lovely dish Ronit!
LikeLiked by 1 person
Thank you Ana, I’m glad you liked the dish. The cheeses added so much flavor to the somewhat bland zucchini. 🙂
LikeLiked by 1 person
Oh my goodness! This looks so delicious! I love everything in this dish.
LikeLiked by 2 people
Thank you Angela, I’m glad you liked the dish. It turned out very tasty. 🙂
LikeLiked by 1 person
Love zucchini! Have to try this one!
LikeLiked by 2 people
Thank you Kendall, I’m glad you liked the dish. I hope you’ll enjoy it. 🙂
LikeLiked by 1 person
Welcome! I am sure I will!
LikeLiked by 1 person
wonderful share, love this recipe of zucchini bake!
LikeLiked by 1 person
Thank you Nisha, I’m glad you liked the bake. It turned out very tasty. 🙂
LikeLiked by 1 person
Looks lovely and light Ronit – I don’t see the small white zucchini often enough but agree it’s much tastier than the dark variety!
LikeLiked by 1 person
Thank you Laura, I’m glad you liked the dish.
This type of zucchini is not as common around here either, so when I find it, I immediately grab a few. 🙂
LikeLike
Oh! This is fun! Almost like a fritatta, but not! Fabulous, thank you.
LikeLiked by 1 person
Thank you Mimi, I’m glad you liked the dish. It is indeed a sort of “baked frittata”, despite the contradicting terms. 🙂
LikeLiked by 1 person
Nice share Ronit, love all the cheeses and yes it reminded me of a frittata too. A nice quick and easy lunch or dinner, will be trying it for sure 🙂
LikeLiked by 1 person
Thank you Loretta, I’m glad you liked the bake. It was perfect to serve for a light dinner. I also made it again and served it for a brunch buffet, cut into smaller portions. Hope you’ll enjoy it too. 🙂
LikeLike
This looks amazing! Would you be ok with it if I share this fantastic recipe via reblog? Cannot wait to try this!
LikeLiked by 2 people
Thank you Mliae, I’m glad you liked the recipe, and hope you’ll enjoy it. Feel free to reblog! 🙂
LikeLike
Love the use of ricotta cheese in this one Ronit! Such a handy recipe to have during busy times!
LikeLiked by 1 person
Thank you Sandhya, I’m glad you liked the dish. The cheeses added so much flavor to the somewhat bland zucchini. 🙂
LikeLiked by 1 person
Oh my I know this is a delicious bake. Wow those ingredients!
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
I have to try this tomorrow morning. I will have to substitute the ricotta with goat cheese ( as I have it already handy ).Oh, I can’t wait 🙂
LikeLiked by 1 person
Thank you Felicia, I’m glad you liked the dish. I’m sure goat cheese will work just as well as the ricotta, maybe even better! I hope you’ll enjoy this tasty bake. 🙂
LikeLike
Hi! I love this! in my kitchen, however, I love using mozzarella !!
LikeLiked by 1 person
Thank you Alessia, I’m glad to know. I love mozzarella too, but not in this recipe. 🙂
LikeLiked by 1 person
Reblogged this on Crackling Pork Rinds.
LikeLike
You are so right! This is perfect!
LikeLiked by 1 person
Hope you’ll enjoy it. 🙂
LikeLiked by 1 person