Veggie-Loaded Side Dish Bake
photo by Zurie
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
9
ingredients
- 3 tablespoons olive oil
- 1 onion, large, chopped fine
- 1 red bell pepper, large, seeded and chopped fine (or use yellow)
- 1⁄2 cup celery, sliced fine
- 2 cups zucchini, grated (about 3 medium)
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons lemon juice (from same lemon)
- 1 teaspoon sugar
- 2 teaspoons seasoning salt (of your choice, plus more salt, to taste)
- 1 tablespoon thyme leaves, fresh (or 2 teaspoons dried)
- 3 garlic cloves, chopped and crushed
- 14 ounces asparagus, salad cuts (about 9 oz drained)
- 3 eggs, largest size
- 1 cup milk
- 3 tablespoons flour
- 1 teaspoon baking powder (not soda)
- 1 teaspoon turmeric
- 1 teaspoon coarse black pepper
- 1 tablespoon Tabasco sauce (optional, but try Chipotle Tabasco, very nice!)
- 1 cup cheddar cheese, grated, mature
directions
- Prep the vegetables, which makes it all quicker. Preheat oven to 325 deg F/160 deg C, and generously grease a deep square oven dish, roughly 7 x 7 x 2 inches deep/ 20 x 20 x 5 cm.
- Heat the oil over high heat in a large pot, then add the chopped onion, sweet pepper and celery. Fry, stirring often, until softened, about 10 minutes.
- Add the grated zucchini and stir into other vegetables Saute for a few minutes, then sprinkle over the lemon zest, juice, sugar, seasoning salt, thyme and garlic. Keep heat quite high right through this sauteeing.
- Drain the asparagus in sieve or colander.
- When the vegetables in the pot are more or less halfway cooked, pull off the heat. There should be no visible liquid. Stir in the asparagus.
- Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used) in a bowl. Add more salt if you like.
- Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly.
- Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken.
- Leave to settle a while, but keep warm. Cut into squares to serve. Will wait happily in a warming oven for a while, and is better tasting the next day!
- Delicious with baked or fried chicken.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).