Mediterranean Garden Bake Recipe

About this recipe

A wholesome and flavorful baked dish featuring fresh vegetables, eggs, and cheese, perfect for a satisfying dinner. This eggetarian recipe is ideal for those seeking a nutritious yet simple solution.

Ingredients

• - Oregano 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 3 X 400G Garofalo Chopped Italian Tomatoes
• Pack Tray Of 30 Medium Free Range Eggs
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Ktc Vegetable Oil
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Heat 3 tbsp oil in a large, heavy skillet over medium heat.
3. 3. Add 1 cup diced onion and 1 minced clove of garlic to the skillet. Sauté until fragrant, about 2 minutes.
4. 4. Stir in 1 diced eggplant and cook until softened, about 10 minutes.
5. 5. Add 1 diced zucchini, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp pepper, and 3 chopped tomatoes to the skillet. Cook over medium heat, stirring often, until the liquid has evaporated, about 20 minutes.
6. 6. Remove the skillet from heat and let the vegetable mixture cool slightly.
7. 7. In a bowl, beat 1 egg until smooth. Stir the beaten egg into the cooled vegetable mixture along with 4 oz grated mozzarella cheese.
8. 8. Grease a 9-inch pie plate with butter or oil. Spoon the vegetable mixture into the pie plate and spread evenly.
9. 9. Top the mixture with the remaining 4 oz grated mozzarella cheese and 1/4 cup grated parmesan cheese.
10. 10. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
11. 11. Remove from the oven and let the dish rest for 10 minutes before slicing and serving.