Keto Vegetable And Cheese Bake Recipe

About this recipe

A delicious and satisfying keto-friendly dinner featuring a medley of vegetables, creamy cheese, and a savory egg mixture baked to perfection.

Ingredients

• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 30 pcs The Urban Eggs Farm Fresh White Eggs
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 200 g Supreme Harvest Mustard Big
• 1 pc (50 g) On1Y Pepper Grinder
• 250 g Zucchini Green
• 400 Ml Kara Coconut Cream
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease an 8 x 8 x 2-inch baking dish.
2. 2. Cut 6 slices of zucchini into 1/2-inch cubes.
3. 3. Spread half of the zucchini cubes evenly in the prepared baking dish.
4. 4. Chop 1 cup of non-starchy vegetables, such as bell peppers, zucchini, or spinach, and sprinkle them over the zucchini cubes along with 1/2 cup of shredded cheddar cheese.
5. 5. Add the remaining zucchini cubes on top to form a second layer.
6. 6. In a mixing bowl, whisk together 6 large eggs, 1/2 cup of unsweetened almond milk, 1 can of coconut cream, 1 teaspoon of mustard, 1 teaspoon of oregano, and 1/8 teaspoon of pepper until well combined.
7. 7. Pour the egg mixture evenly over the zucchini and vegetable layers, ensuring everything is well coated.
8. 8. Cover the dish with foil and refrigerate for several hours or overnight to allow the flavors to meld.
9. 9. Bake the dish in the preheated oven for about 50 minutes, or until the top is golden brown and the center is set.
10. 10. Let the bake cool for a few minutes before serving. Enjoy your keto-friendly vegetable and cheese bake!