Veggie-Loaded Side Dish Bake Recipe

Name: Veggie-Loaded Side Dish Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Drain the asparagus in sieve or colander.
5
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.
6
Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used) in a bowl. Add more salt if you like.
7
Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly.
8
Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken.
9
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!
10
Delicious with baked or fried chicken.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Veggie-Loaded Side Dish Bake falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Veggie-Loaded Side Dish Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions