Food & Drink Magazine

Healthy Vegetable Bake

By Clevermuffin @Clevermuffin

I went ahead and made you all a vegetable bake for dinner. But then I got real hungry so had to eat it. It was so good. The best vegetable bake ever. You would have loved it. I know how you love vegetable bake. You might have to make you own dinner now. Sorry. My bad.

Healthy vegetable bake

You see, I saw all these lovely vegetables sitting in my fridge draw.

Healthy vegetable bake
And I thought, we should do this! We should eat more vegetables!

But then I thought, bacon is tasty, we should put that in too.

Healthy vegetable bake

So I did. And then I remembered that binding ingredients were probably necessary lest we just sit down to bacon and grated veggies. So I found some good healthy binding things. And now you should make it too.

And you know what? It’s healthy! Double bonus.

Preparation time: 20 minutes preparation, 50 minutes in the oven.

Servings: 4

Ingredients

Healthy vegetable bake

No Kevin Bacons were harmed in the making of this vegie bake.

4 rashes of shortcut rindless bacon, diced
½ onion, diced
1 ½ cups grated zucchinis (courgettes) – about 2 medium zucchinis
1 cup grated carrot – about 1 large carrot
200 gram tin of whole corn kernels, drained
¾ cup of lite cheese, grated
1 cup flour/rice flour/gluten-free bread crumbed
1 ½ teaspoons baking powder
½ teaspoon salt
3 eggs lightly beaten
¼ cup skim milk
Freshly ground pepper and salt to taste

Method
Preheat oven to 180 C. Lightly grease a 20cm round cake tin/loaf tin/whatever you’ve got, or line with grease proof paper.

Fry the bacon and onion in a saucepan until bacon is cooked to your liking (I like mine very crispy). Combine all other ingredients together in a large bowl, and add bacon and onion.  Pour in to prepared tin. Bake for 50 minutes or until a knife comes out clean, is golden on top and bounces back to touch. Cut and serve! Nice with a bean salad. Lovely cold as a picnic snack too.

Healthy? Look at all those lovely vegetables! It’s about 320 calories a serve.  250 without the bacon (booo).

Gluten free? This is very adaptable. I’ve made this with gluten free flour, crumbed up gluten free bread (while traveling and short on supplies) and wholemeal flour. All work well.

Storage: I usually eat this over two nights, it keeps well overnight, and is great to make the night before a picnic too.  I’ve never frozen it, let me know how it goes if you do.


 


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