Scalloped Vegetable Bake

Here's what you need: medium zucchini, medium potato, medium carrot, medium egg, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese

for 6 servings
2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup  butter, melted (75 g)
⅔ cup  milk (160 mL)
⅛ teaspoon  nutmeg
½ teaspoon  dried basil
½ teaspoon  dried thyme
salt, to taste
pepper, to taste
1 cup  all-purpose flour (125 g)
1 ½ cups  shredded cheddar cheese (150 g)

Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.

next instruction :

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