Scalloped Vegetable Bake Recipe

Scalloped Vegetable Bake Recipe

How To Make Scalloped Vegetable Bake

This vegetarian-friendly vegetable bake makes for a tasty side of tender potatoes, carrots, and zucchinis, baked with cheese, for a gooey and rich dish!

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Cool Time: 10 minutes
Total: 2 hours



  • 2medium zucchinis,washed
  • 3medium potatoes,washed and peeled
  • 5medium carrots,washed and peeled
  • 4medium eggs
  • cupbutter,melted
  • cupmilk
  • tspnutmeg
  • ½tspdried basil
  • ½tspdried thyme
  • salt,to taste
  • pepper,to taste
  • 1cupall purpose flour
  • cupscheddar cheese,shredded


  1. Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper.

  2. Carefully slice the zucchini, potatoes, and carrots very thinly with a mandolin or a sharp knife.

  3. In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined. Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well. Add the sliced veggies to the batter and stir well until the slices are well-coated.

  4. Add half of the vegetables slices to the prepared pan and flatten with a spoon. Sprinkle the cheese over the vegetables.

  5. Top with the rest of the vegetables and cover the pan with aluminum foil.

  6. Bake for about 1½ hours, until the vegetables are fully cooked and tender.

  7. Let cool for at least 10 minutes, and release the springform, slice, and serve. Enjoy!


  • Calories: 475.88kcal
  • Fat: 25.75g
  • Saturated Fat: 14.46g
  • Trans Fat: 0.81g
  • Monounsaturated Fat: 6.77g
  • Polyunsaturated Fat: 1.73g
  • Carbohydrates: 44.13g
  • Fiber: 5.31g
  • Sugar: 6.52g
  • Protein: 18.28g
  • Cholesterol: 172.61mg
  • Sodium: 806.43mg
  • Calcium: 323.84mg
  • Potassium: 924.48mg
  • Iron: 3.03mg
  • Vitamin A: 663.91µg
  • Vitamin C: 35.72mg
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