Introduction
Cooking can be a delightful experience, and it’s all about the right ingredients. In this recipe, we’ll be using simple yet flavorful ingredients to create a delicious zucchini bake. Perfect as a snack or side dish, this dish combines the natural moisture of zucchini with the richness of cheese, resulting in a moist, flavor-packed treat that everyone will enjoy!
Detailed Ingredients with measures
2 zucchinis (300g / 10 oz, ~17cm/7″ long)
3/4 tsp cooking salt / kosher salt
2 cups (tightly packed) shredded cheese at room temperature, like cheddar, tasty, colby (I use pre-shredded)
Decorative Topping:
1 medium zucchini
1 tsp extra virgin olive oil
Pinch black pepper
2 pinches sea salt flakes (optional, for sprinkling at end)
Dry Ingredients:
2 3/4 cups flour, plain/all purpose
3 1/2 tsp baking powder
1/2 tsp baking soda / bi-carbonate of soda
1/2 tsp cooking salt / kosher salt
Wet Ingredients:
2 garlic cloves, crushed or finely grated
1 cup milk, preferably full fat, at room temp
50g / 3 tbsp unsalted butter, melted and cooled
3 tbsp neutral oil (canola, vegetable, peanut)
2 large eggs (55g/2 oz each), at room temperature
1 tsp white vinegar
Prep Time
The preparation for this zucchini bake takes approximately 20 minutes. This includes grating the zucchini and preparing the wet ingredients.
Cook Time, Total Time, Yield
The cooking time is about 40 minutes. In total, including preparation, you’ll spend around 1 hour. This recipe yields approximately 15 servings, making it great for gatherings or meal prep!
Detailed Directions and Instructions
Preparation
Grate the two zucchinis using a box grater. Toss them with the 3/4 teaspoon of salt and let sit for 20 minutes. After this time, take handfuls of the grated zucchini and squeeze out the excess liquid to achieve about 2 tightly packed cups. Set this aside.
For the decorative zucchini, take the third zucchini and slice it finely in your preferred style, such as long strips or thin coins. Toss these slices in 1 teaspoon of extra virgin olive oil and a pinch of black pepper.
Preheat your oven to 200°C (400°F), or 180°C if using a fan-forced oven. Lightly grease a 23 x 33 cm (9 x 13 inch) metal pan with butter, then line it with parchment paper, leaving some overhang for easy removal later.
Bake
In a large bowl, whisk together the dry ingredients: 2 3/4 cups of flour, 3 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of cooking salt. Create a well in the center of the dry mixture.
In a separate bowl, whisk together the wet ingredients until well combined. The wet ingredients include 2 crushed garlic cloves, 1 cup of milk (preferably full fat and at room temperature), 50g (3 tablespoons) of melted and cooled unsalted butter, 3 tablespoons of neutral oil, 2 large eggs, and 1 teaspoon of white vinegar. Pour this wet mixture into the well in the dry ingredients, and mix using a wooden spoon until most of the flour is incorporated, although some flour lumps are acceptable.
Next, add the prepared zucchini and cheese into the batter, mixing through gently to combine. The batter will be thick, as the zucchini will release more moisture while baking. Try to minimize mixing to avoid toughening the crumb.
Scrape the batter into the prepared pan and smooth the surface. Top with the decorative zucchini slices. Bake in the preheated oven for 40 minutes, or until a skewer inserted in the middle comes out clean.
Cool
Once baked, sprinkle the top with sea salt flakes, if desired. Allow the dish to cool in the pan for 10 minutes. Then, using the parchment paper overhang, slide the slab onto a cooling rack and remove the paper. Let it cool for at least an additional 10 minutes.
Cut the baked dish into pieces, either in a grid of 3 x 5 or 4 x 5 slices. This dish can be served with a smear of butter, especially if enjoyed warm.
Notes
Other veg
I do not recommend replacing zucchini with carrots or other vegetables, as they can make the dish too dry. Even after squeezing excess water from the zucchini, it still releases more moisture while baking due to its high water content.
Cheese
Using room temperature cheese is important because it prevents the batter from cooling down too much, allowing for better rising during baking. Pre-shredded cheese works fine for this recipe.
Baking soda
Using both baking powder and baking soda is optimal for achieving the best crumb texture. If you prefer to use only baking powder, you can replace the baking soda with an extra 1 1/2 teaspoons of baking powder.
Vinegar
The vinegar acts as a leavening agent when combined with baking soda, aiding in the rise of the batter. White vinegar or any neutral clear vinegar can be used and will not affect the taste.
Storage
This dish can be stored in an airtight container in the fridge for 3 to 5 days. It is best served at room temperature or warm. In cooler conditions, it can be stored in the pantry for up to 2 days. For longer storage, it can be frozen for up to 3 months.
Cook techniques
Grating Zucchini
Grate zucchini using a box grater to increase surface area, allowing for quicker cooking and moisture removal.
Salting Vegetables
Toss grated zucchini with salt to draw out excess moisture, enabling better texture in baked goods.
Squeezing Excess Liquid
After salting, squeeze grated zucchini to remove excess liquid, ensuring the final product is not soggy.
Preheating Oven
Always preheat the oven to ensure uniform cooking and proper rising of baked goods.
Mixing Dry and Wet Ingredients
Whisk dry ingredients in one bowl and wet ingredients in another to avoid clumps and ensure even distribution.
Minimizing Mixing
Gently mix the wet and dry ingredients until just combined to prevent tough textures in baked goods.
Using Room Temperature Ingredients
Ensure ingredients like cheese and eggs are at room temperature for better emulsification and rise.
Baking in a Prepared Pan
Grease and line the baking pan to prevent sticking and facilitate easy removal of the baked product.
Testing for Doneness
Insert a skewer into the center of the baked item; it should come out clean when fully cooked.
Cooling Properly
Allow baked goods to cool in the pan briefly before transferring to a cooling rack to prevent sogginess.
FAQ
Can I use other vegetables instead of zucchini?
While other vegetables can be considered, zucchini is preferred due to its high water content, which helps maintain moisture without making the dish too dry.
Why should cheese be at room temperature?
Room temperature cheese blends more easily into the thick batter, ensuring better rise and texture.
What happens if I skip the baking soda?
Skipping baking soda may result in a denser texture; using both baking powder and baking soda provides a lighter crumb.
What role does vinegar play in the recipe?
Vinegar activates the baking soda, helping the batter rise; it does not affect the flavor of the final product.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for 3 to 5 days or in the pantry for up to 2 days, but always serve at room temperature or warm for best flavor.
Conclusion
This zucchini and cheese baked dish is a delightful way to incorporate vegetables into your meals without sacrificing flavor. The combination of zesty cheese and moist zucchini creates a deliciously fluffy texture that is both satisfying and nutritious. Serve warm or at room temperature for a perfect snack or side dish that everyone will love!
Cheesy Spinach and Feta Bites
Combine cooked spinach with feta cheese, using the same base ingredients for a savory bite.
Roasted Red Pepper and Goat Cheese Focaccia
Incorporate roasted red peppers and tangy goat cheese into the batter for a Mediterranean twist.
Herbed Potato and Cheddar Squares
Mix in grated potatoes and fresh herbs with cheddar cheese for a hearty variation.
Sweet Corn and Jalapeño Muffins
Add sweet corn kernels and finely diced jalapeños for a spicy and sweet combination.
Caramelized Onion and Gruyère Bake
Stir in caramelized onions and grated Gruyère cheese for an elevated flavor profile.
Mixed Vegetable Medley Bake
Include a mixture of vegetables like bell peppers and mushrooms to create a colorful and nutritious dish.
