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Vegetarian Cheese Bake
Serves: 6
Cooking Time: 55 minutes
Ingredients:
2 medium peeled carrots
2 medium peeled potatoes
2 medium zucchini
20g butter
1 clove garlic, crushed
1 medium onion, roughly chopped
3 x 55g eggs, lightly beaten
2 cups Bega So-Light Natural Grated Cheese
3 tablespoons sour or thickened cream or milk
1 cup soft wholemeal breadcrumbs
Salt and pepper
Tossed salad leaves and crusty bread to serve
Method:
- Preheat oven to 180C.
- Coarsely grate carrots, potatoes and zucchini. Melt butter in large frying pan or saucepan. Stirfry garlic and onion, over medium heat, for 5 minutes. Add vegetables, stirfry further 2-3 minutes until soft. Cool slightly.
- Combine eggs, 1 cup of the cheese and choice of cream or milk in a bowl. Stir into vegetable mixture with ½ cup breadcrumbs. Season well with salt and pepper. Press into greased 31 cm x 25 cm baking dish.
- Combine remaining cheese and breadcrumbs together, scatter over vegetable mixture. Bake in preheated oven 30-35 minutes until mixture is firm. Serve with tossed salad and warm crusty bread.
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