Introduction
This delightful zucchini-based dish combines the flavors of fresh vegetables with the comforting appeal of cheese and baked goodness.
Detailed Ingredients with measures
Cups
▢ 2 zucchinis (300g / 10 oz, ~17cm/7″ long)
▢ 3/4 tsp cooking salt / kosher salt
▢ 2 cups (tightly packed) shredded cheese at room temperature, such as cheddar, tasty, or colby (Note 2)
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 (Note 3)
▢ 1/2 tsp cooking salt / kosher salt
Wet Ingredients:
▢ 2 garlic cloves, crushed using a garlic crusher or finely grated using a microplane
▢ 1 cup milk, preferably full fat, at room temp (I microwave 20 sec)
▢ 50g / 3 tbsp unsalted butter, melted, cooled
▢ 3 tbsp neutral oil (canola, vegetable, peanut)
▢ 2 large eggs (55g/2 oz each), at room temperature
▢ 1 tsp white vinegar (Note 4)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 15 servings
Enjoy the process of creating this tasty dish, perfect for a snack or light meal. With a balanced mix of ingredients and preparation steps, you’ll have a warm and inviting treat in no time!
Detailed Directions and Instructions
Preparation
Grate 2 zucchinis using a box grater. Toss the grated zucchini with 3/4 teaspoon of salt and set aside for 20 minutes. After 20 minutes, take handfuls of the grated zucchini and squeeze out the excess liquid; aim for 2 tightly packed cups. Set the drained zucchini aside.
Decorative Zucchini
Slice the third zucchini into thin coins or long strips, as preferred for decoration. Toss the sliced zucchini with 1 teaspoon of extra virgin olive oil and a pinch of black pepper.
Preheat Oven
Preheat the oven to 200°C (400°F) or 180°C (fan-forced). Lightly grease a 23 x 33 cm (9 x 13 inches) metal pan with butter, then line it with parchment paper, allowing for overhang.
Batter Preparation
In a large bowl, whisk together 2 3/4 cups of flour, 3 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Make a well in the center of the dry ingredients.
Combine Wet Ingredients
In a separate bowl, combine 2 crushed garlic cloves, 1 cup of room temperature milk, 50 grams (3 tablespoons) of melted and cooled unsalted butter, 3 tablespoons of neutral oil, 2 large eggs, and 1 teaspoon of white vinegar. Whisk until all ingredients are well combined.
Mix Wet and Dry Ingredients
Pour the wet mixture into the well of the dry ingredients. Mix with a wooden spoon until the flour is mostly incorporated but still has visible lumps.
Add Zucchini and Cheese
Fold in the squeezed zucchini and 2 cups of shredded cheese into the batter, mixing gently. It is okay to have some flour lumps remaining; avoid overmixing to keep the crumb tender.
Transfer to Pan and Bake
Scrape the batter into the prepared pan and smooth the top. Place the sliced zucchini decoratively on the surface. Bake in the preheated oven for 40 minutes, or until a skewer inserted in the middle comes out clean.
Cool the Baked Dish
Once baked, sprinkle with sea salt flakes if desired. Allow the dish to cool in the pan for 10 minutes. Use the parchment paper overhang to lift it out and place it on a cooling rack. Remove the paper and cool for at least another 10 minutes.
Cut and Serve
Cut the dish into pieces, either 3 x 5 or 4 x 5. Serve warm or at room temperature, optionally with a smear of butter.
Notes
1. Other Veggies
Other vegetables, such as carrots, may not provide the right moisture balance for this recipe. It is important to sweat the zucchini to remove excess water, as they contain over 90% water.
2. Cheese
Using room temperature cheese in the batter is essential for proper rising. Pre-shredded cheese is recommended for convenience. Avoid using mozzarella alone as it may lack flavor; if using it, add an additional 1/2 cup of shredded parmesan.
3. Baking Soda
Using both baking powder and baking soda yields the best results, creating a softer crumb. If only using baking powder, increase the amount by 1 1/2 teaspoons and skip the baking soda.
4. Vinegar
The addition of vinegar activates the baking soda for better rising. It is used similarly to yogurt or buttermilk in other recipes and does not affect the flavor.
5. Storage
The dish remains fresh for 3 to 5 days in the refrigerator stored in an airtight container. It can be served at room temperature or warm. If kept in the pantry, it stays good for 2 days, provided the environment is not too hot. It can also be frozen for up to 3 months.
Cook techniques
Preparing Zucchini
Grate zucchinis and sprinkle with salt to draw out excess moisture, ensuring a firm batter.
Mixing Dry Ingredients
Combine all dry ingredients in a bowl and whisk thoroughly before making a well in the center.
Incorporating Wet Ingredients
Whisk together the wet ingredients separately, then pour into the dry mix. Stir gently until most flour is combined.
Adding Zucchini and Cheese
Fold in the prepared zucchini and cheese into the batter gently to avoid overmixing and tough texture.
Baking
Pour the batter into a prepared pan, smooth the top, and bake until a skewer comes out clean.
Cooling
Allow to cool in the pan briefly before transferring to a rack to cool completely.
FAQ
Can I use other vegetables instead of zucchini?
Other vegetables may yield a dryer texture, as zucchini’s high moisture content is key for the recipe.
Why is it important to use room temperature cheese?
Room temperature cheese integrates better into the thick batter, allowing for proper rising during baking.
Do I need both baking powder and baking soda?
Using both creates a softer crumb; however, you can use extra baking powder alone if needed.
What is the purpose of vinegar in the recipe?
Vinegar activates baking soda for better rising and does not affect the taste of the final product.
How should I store the baked dish?
Store in an airtight container in the fridge for 3 to 5 days or in the pantry for 2 days, and freeze for up to 3 months.
Conclusion
This zucchini and cheese baked dish is a delightful combination of flavors and textures. The moist zucchini blended with rich cheese creates a savory treat that is perfect for any occasion. It’s simple to make, and the final product is both satisfying and delicious. Enjoy it warm or at room temperature, with or without butter, for a versatile addition to your meals.
Cheesy Spinach Muffins
Combine fresh spinach with cheese for a green twist on this recipe, maintaining the same moisture and flavor profile.
Herbed Cheese and Tomato Slices
Top the batter with sliced tomatoes and sprinkle with fresh herbs like basil or oregano for enhanced flavor.
Cheddar and Chive Bites
Incorporate fresh chives into the batter for a fresh oniony flavor that pairs well with cheddar cheese.
Mediterranean Style Zucchini Bars
Add olives, sun-dried tomatoes, and feta cheese for a Mediterranean flair that brightens the dish.
Spicy Jalapeño Cornbread
Mix in some finely chopped jalapeños and corn to create a spicy and sweet delight in every slice.
Sweet Potato and Feta Squares
Replace some of the zucchini with sweet potato for a slight sweetness, complemented by the tangy feta cheese.
Caramelized Onion and Goat Cheese Bake
Swap cheddar for creamy goat cheese and add caramelized onions for a rich, decadent flavor.
Mixed Vegetable Medley
Pair zucchini with grated carrots and bell peppers to introduce colorful, nutritious elements while maintaining the dish’s moisture.
