The Spring Veggie Hack: Turn a Zucchini and a Bunch of Herbs into This Refreshing Baked Masterpiece

Now that April warm days are here, it feels natural to crave for more fresh vegetables and fruits during the day, which might eventually prompt us to turn to some healthy recipes.

This zucchini casserole is perfect for those looking for something light and savory at the same time, since there’s nothing but vegetables and herbs in there. Apart from that, the dish is very easy to prepare and won’t take more than half an hour of your day.

Here’s what you need: 250 g of zucchini, 180 g of tomatoes, 80 g of green onions, 25 g of grated cheese, 90 g of flour, ½ cup (100–120 ml) of milk, 3 eggs, ½ tsp of salt, ¼ tsp of black pepper.

Preheat the oven to 200 °C. Slice the zucchini into thin rounds or half-moons, slice the tomatoes, and finely chop the green onions. Layer the vegetables in a baking dish, alternately adding zucchini, tomatoes, green onions, and a little cheese.

In a separate bowl, mix the flour, milk, eggs, salt, and pepper until smooth. Pour this mixture over the prepared vegetables. Bake for about 30 minutes until golden brown.