Zucchini, Potato, and Carrot Bake
Amaya BrooksA easy and filling supper, this Zucchini, Potato, and Carrot Bake blends fresh veggies with a cheesy, egg-based concoction. Make it a regular part of your midweek supper routine since it's flavorful and simple to prepare.
Time for Preparation
Half an hour for preparation
Cooking Time: Half an hour
Duration: forty-five minutes
Recipe Calls for 4 eggs
Garlic powder and salt (to taste)
The ezoic
one hundred grams of yogurt
eighty grams of corn flour
one shredded zucchini
The ezoic
1 grated potato 1 grated carrot 1 finely chopped onion
The ezoic
Half a pound of cheese
Chop some fresh dill.
Mold with a diameter of 20 cm and a parchment paper lining
The ezoic
How to Follow
Get the Eggs Ready: