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Introduction:
Looking for a comforting, yet healthy dish that brings together fresh vegetables and a rich, cheesy flavor? This Cheesy Vegetable Bake with Courgettes, Carrots, and Cheddar is the perfect meal to enjoy with family and friends. Packed with a colorful mix of vegetables, the creamy, golden-brown cheddar crust offers a delightful contrast. Whether you're preparing a cozy dinner or meal prepping for the week, this versatile bake will quickly become a favorite in your recipe collection.
Ingredients:
2 medium courgettes (zucchini), sliced
2 large carrots, peeled and sliced
1 cup grated cheddar cheese
1/2 cup milk
1/4 cup cream
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup breadcrumbs (optional, for topping)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 180°C (350°F). Grease a medium baking dish with olive oil.
Prepare the vegetables: Slice the courgettes and carrots evenly. Set aside.
Cook the garlic: In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Make the cheese sauce: In a bowl, whisk together the milk, cream, and half of the grated cheddar cheese. Add salt, pepper, and dried thyme, then stir to combine.
Layer the vegetables: Arrange the sliced courgettes and carrots in the prepared baking dish. Pour the cheese mixture over the vegetables, ensuring even coverage.
Add the topping: Sprinkle the remaining grated cheddar cheese on top. If desired, sprinkle breadcrumbs over the top for added crunch.
Bake: Place the dish in the oven and bake for 30–35 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
Garnish: Once out of the oven, sprinkle freshly chopped parsley over the top for a burst of freshness.
Tips for Serving and Storing:
Serving suggestion: Serve this cheesy vegetable bake as a standalone vegetarian dish, or pair it with grilled chicken, a side salad, or roasted potatoes for a complete meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for about 10-15 minutes until warm.
Freezing: This dish can be frozen before or after baking. Wrap it tightly with plastic wrap and foil, and freeze for up to 3 months. Reheat thoroughly in the oven from frozen, or thaw overnight and bake as usual.
Variants:
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