This is a recipe I made a long time ago, so long I couldn’t find the printed recipe anywhere, but must of had it else I wouldn’t have made it. Time to dig into my mind and see if I can remember the recipe. I call it a zucchini bake but it could also be called a crustless quiche or a baked omelette.
- 1 grated carrot
- 1 grated sweet potato
- 1 grated medium zucchini
- a chopped onion, as much as you prefer
- 4 eggs
- small amount of milk
- 3 tbsp of gluten free flour
- 1 cup or so of grated cheese
- seasoning of your choice
- herbs of your choice
Zucchini has a lot of water, so after grating, I squeezed it out. You could use chopped parsley or 1 tsp of dill, and salt & pepper to your taste.
Crack and beat eggs in a bowl, add the gluten free flour and milk, seasonings and herbs. I mix the flour with the milk first to make sure it is all blended in.
Mix in the grated veggies and the cheese. Stir well and pour into a greased pan. I had also lined the pan with parchment paper to make clean up easier.
Bake at 350 F for about 40 to 45 minutes until well cooked through. Let cool.
This is delicious with a green salad, or left to cool in the fridge and sliced for a packed lunch, or picnic or a snack.
The ingredients, except the flour are all naturally gluten free.
You can get creative and change up the veggies. How about new potatoes, spinach and mushrooms? or potatoes, green beans and peas? or a combination of all of them? You are only limited by your own imagination and what is in the fridge or at the farm stand.
More of my gluten free recipes.
- zucchini bake
- zucchini bread
- zucchini casserole
- zucchini fries
- zucchini fritatta
- zucchini fritters
- zucchini pasta
- zucchini in white sauce
- zucchini on the bbq
Did you know that botanically speaking zucchini is actually a fruit along with tomatoes, peppers, cucumbers, beans and others that have seeds inside them. But we call them all vegetables.