Looking for a recipe that’s quick, healthy, and absolutely delicious? This baked zucchini dish is packed with fresh veggies, fluffy eggs, and melty golden cheese — the perfect balance of comfort and nutrition. Whether it’s breakfast, lunch, or dinner, this one-pan meal fits every mood and season!
✨ What’s inside:
Fresh zucchini, carrots, onions, and peppers
A savory egg mix with turmeric and milk
Juicy tomatoes, garlic, and a crispy cheesy crust
A refreshing cucumber-yogurt sauce on the side
It’s easy to make, full of vitamins, and perfect for veggie lovers. Plus — it’s budget-friendly and oven-ready in no time!
💬 Let me know in the comments: what’s your go-to summer veggie recipe?
📌 Don’t forget to like end subscribe for more weekly recipes full of color, flavor, and goodness!
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hi there hope your day is wonderful and if it’s
not don’t worry this quick zucchini recipe will put a smile on your face we’re cooking something
quick healthy and absolutely delicious today a great summer delight to start let’s crack three
eggs into a bowl all done one two three meanwhile while cracking these eggs I have a question for
you are you subscribed to the channel yet because if you haven’t you might lose my next recipe
and trust me you don’t want that to happen new tasty videos are constantly being loaded every
week and once they’re gone from your feed it’s easy to forget them so hit subscribe now and let’s
keep cooking now I’m adding one teaspoon of salt 1 teaspoon black pepper and a teaspoon turmeric to
the eggs it brings such a lovely color and a hint of kick of flavor then I whisk everything together
until it’s smooth and gorgeous finally I add 150 ml of milk to the egg mixture now let’s talk
about what’s being added to this bowl eggs give us protein and keep us going longer they’re energy
stars salt and pepper kick the flavor and turmeric it’s not just for color it’s full of antioxidants
and helps with inflammation and milk makes the mixture softer and richer perfect for a tender
texture give it all a good whisk until smooth now I’m cutting two zucchinis into small cubes just
the right size so they cook evenly and are easy to eat and while I’m slicing let’s take a moment
to appreciate this amazing vegetable zucchini is low calorie high water and high fiber all our
bodies love it’s wonderful to use for staying hydrated especially on hot days it’s gentle on
the digestion and stops bloating who doesn’t love that yes it’s also very easy to digest so it’s
a perfect choice for anyone who has a sensitive stomach but wait zucchini is also loaded with
vitamin C which avoids colds and keeps our skin in great condition and it has vitamin B6 that does
a great job supporting brain activity and keeping our mood steady and let’s not forget potassium
which keeps our heart healthy and our blood pressure stable and some studies even suggest
zucchini can reduce blood sugar levels and it’s so versatile bake it fry it grill it or even just eat
it raw in salads so next time you see a zucchini at the market grab one your body will thank you by
the way I’m really curious what do you typically cook at home do you have a favorite zucchini
recipe or do you like other veggies like eggplant peppers or carrots let me know in the comments
i get so excited to hear from you and maybe your suggestions will spark one of my future videos
and if you don’t use zucchini frequently I would really encourage you to give it a try it’s one of
those veggies that compliments just about anything you can make pancakes stews casserles even sweet
muffins zucchini has no strong flavor of its own which makes it perfect for soaking up spices
and sauces and zucchini cooks fast which reduces cooking time in the kitchen especially on hot days
when nobody wants to spend hours over the stove and zucchini is downright cheap and available
almost everywhere in summer it’s literally a value food that’s full of health benefits and
limitless uses now I sprinkle two teaspoon of salt over the sliced zucchini stir them together well
and let them sit for 15 minutes this drains excess moisture so the finished product won’t be soggy
it’s a simple trick but it makes a big difference while the zucchini sits I start to chop one
onion onions are more than an aroma they’re packed with health benefits as well they contain
antioxidants support heart health and help lower blood sugar levels onions are also known for their
anti-inflammatory properties and can even boost your immune system plus they add a rich deep
taste to any dish whether raw sauteed or baked so if you’ve got onions in the house don’t skip
them they’re little health boosters in disguise quick reminder if you enjoyed this video remember
to subscribe it’s totally free and it keeps you informed so you never miss out on any of my future
recipes and it actually helps the channel and I appreciate each and every one of you who subscribe
now back to the stove i add a small amount of olive oil two tablespoons and let it heat when
the oil is hot I add in the chopped onion and let it begin to sizzle that aroma already it seems
something good is brewing as the onion becomes tender I take up one raw carrot peel it and cut it
into small cubes attempt to make them all the same size so they cook properly now let’s talk about
carrots for a bit not only are they crunchy and sweet they’re very healthy too carrots are full of
beta carotene which is transformed into vitamin A in the body that helps the eyes especially night
vision they also feed our immune system and protect the skin from premature aging in addition
they’re great for digestion and anti-inflammatory carrots even have a touch of natural sweetness
which compliments the onions wonderfully so I now add in the chopped carrot into the pan
and let it cook together with the onion we need them both soft and lightly golden not burnt
just lightly cooked to bring out all the flavors now I chop one bell pepper into little pieces i’m
using a red one here today but yellow orange or even green will work just as well peppers add a
beautiful splash of color and a subtle sweetness that balances out the other flavors in the pan
and let’s not overlook how healthy they are bell peppers contain a lot of vitamin C more than
most other fruits including citrus fruits this is because they play a part in the immune systems
building up and aid in healing and healthy skin they also contain vitamin A and some of the B
vitamins which help with energy and keep our nerves in good condition besides they’re packed
with antioxidants like beta carotene and luden that maintain the health of our eyes and reduce
inflammation in the body they have fewer calories but plenty of nutrients a win-win in most recipes
so once the pepper is chopped I add it to the pan along with the onion and carrot give it all a
good stir and let it simmer together until the vegetables are softening and smelling heavenly
this mix is already filling with flavor color and nutrition and we haven’t even included the
grains yet i have to say I just love cooking with vegetables they’re delicious colorful and when
matched up right they create meals that are not only dectable but also satisfying and extremely
healthy vegetables are my preference especially in summer when they’re lively and new now I chop
three tiny tomatoes into cubes i like to use ripe juicy ones they add natural sweetness and a pinch
of acidity that keeps everything together in the pan and tomatoes are nutritional powerhouses
they’re full of lycopine a powerful antioxidant that’s good for your heart and provides protection
against some forms of cancer they’re also high in vitamins A C and K that are vital to the immune
system skin and bones tomatoes fight inflammation aid digestion and even eyesight once the tomatoes
are chopped it’ll toss them into the pan too they’ll cook down slowly and give us a deep
fullbodied sauce for our meal and speaking of which do you like tomatoes there are some people
who can’t even conceive of eating a meal without them and others who avoid them which category do
you fall into I wonder let me know in the comments and hey race a fun fact did you know tomatoes
were once believed to be poisonous in Europe fact people were afraid to eat them for many
years since they belong to the Nightshade family thank goodness that myth was dispelled and we now
know how incredibly healthy they are another fun fact the redder the tomato the more lycopine
it contains so when you’re buying tomatoes choose the reddest ones available these are the
healthiest now I add in the chopped tomatoes to the pan and stir everything well now I chop
two cloves of garlic into tiny pieces not too fine just a little so that when it hits the hot
pan it will release that lovely aroma garlic is genuinely one of the foods I love it adds so
much flavor to anything with such little work but it’s not just about flavor garlic’s been
used for healing since ancient civilizations i didn’t know this until I read it in a history
book once but apparently in ancient Egypt the men who constructed the pyramids were each given
garlic every day to maintain their stamina and combat sickness and even now science confirms what
humans learned thousands of years ago garlic is heart friendly boosts the immune system reduces
blood pressure and keeps evil bacteria at bay it’s as if mother nature’s medicine packaged in
a small clove and it perfumes the entire kitchen what about you do you add garlic to your dish or
do you use garlic occasionally let me know in the comments and while you’re at it don’t forget to
give a like button it supports the channel and tells me you’re enjoying the recipe now I put the
minced garlic into the pan and stir it up it warms up and the aroma is simply irresistible it’s that
moment when the kitchen fills with the scent that something wonderful is cooking garlic accompanies
perfectly well with peppers and carrots sweetness and together they provide a rich undertone to the
flavor in the meanwhile return to the zucchini it’s been soaking in salt for perhaps 15 minutes
now i gently squeeze out some of the excess water out of it you would be surprised how much liquid
there is and this step is just so important if we don’t do it the end dish can turn out soggy and
too soft by squeezing out the water we keep the zucchini texture intact and the taste of the pan
will stick to each piece better it also gets the food to be more intense in taste and better
balanced this tiny trick is good not only for zucchini but also for eggplants cabbage and even
cucumbers when you are making salad or fritters do you take care of this step when cooking with
watery vegetables or would you like to leave all that natural and juicy id be interested in hearing
from you maybe you have a trick of your own now I add the squeezed zucchini into the pan and
mix everything together the colors look so nice together green orange red it already feels like a
warm summer’s dish the zucchini will soak up all the flavor from the onion garlic and peppers and
be tender and juicy then I season everything with a small amount of salt and black pepper to taste
it is simple enough to add extra seasoning later on so do not put too much at the start quick stir
again to mix in all the spices and let it cook for a few minutes the kitchen smells fantastic at
the moment this is the sort of moment when you know that dinner is going to be fantastic now I
slice some green onions fresh i won’t add them yet because I will be adding them right at the end
to sprinkle on top they make a fantastic burst of color and freshness at the end and green onions
aren’t there for aesthetics alone they’re actually fairly nutritious they provide vitamin K which
helps with bone function and healing they possess vitamin C and antioxidants that assist with immune
function and serve as an anti-inflammatory and since they have a milder flavor than onions they
are perfect even for those who don’t like pungent flavors i always have some in the fridge they’re
wonderful with almost anything now that all the tenderizing has been done and the vegetables are
soft it is time to do the next step i add the eggs we beat at the beginning slowly into the pan the
eggs will start to solidify at once and fill up all the gaps in between the vegetables it’s almost
like making omelette or casserole using vegetables directly in the pan while the eggs cook I take off
about 100 g of cheese and grate it directly on top the cheese melts into eggs and vegetables and
also creates a golden droolworthy crust it already smells wonderful just a little reminder if you
haven’t subscribed yet now’s the perfect time and don’t forget to hit a like on this video if you’re
enjoying it it actually supports the channel and keeps the recipes flowing now for the final step
I take the whole pan and place it in the oven we’ll be baking it for approximately 20 minutes
at 200° C that will let the eggs set completely and the cheese on top melt and get browned
just have a little patience the end result will be completely worth it in the meantime
let’s prepare a simple but great sauce to have with our meal it’s my favorite part of the meal
i start by grating about 100 g of fresh cucumber squeeze out a little excess liquid so the sauce
isn’t too runny then I add a teaspoon of French mustard three heaping tablespoons of plain yogurt
salt and black pepper to taste and a tablespoon of dried parsley mix it all together really well
until smooth and you’re done there a wonderful sauce in a minute or two and not just tastes super
but is also full of goodness the cucumber relaxes the body and waters us ideal on a hot day the
yogurt gives protein calcium and those lovely probiotics that keep our gut running smoothly
french mustard gives a nice zing and wakes up the taste without overpowering and parsley it’s
packed with vitamin K and antioxidants that help the body fight off inflammation the sauce is
cold light and balances the warm richness of the oven roasted vegetables it’s also handy you can
serve it as a dip or pour it over grilled foods or even serve it as a spread on bread i always
say if you’ve got simple ingredients and a few minutes you’ve got something delicious do you cook
sauces from scratch at home or buy them pre-made let me know and maybe share your favorite homemade
combination in the comments now let’s talk about this meal for a minute it’s that kind of meal that
is simple comforting and full of goodness you get fresh vegetables eggs cheese and a light creamy
sauce served along with it’s satisfying but not heavy ideal for dinner lunch or breakfast if you
feel fancy and the great thing is you can simply change up the ingredients depending on what you
have available or what’s in season sometimes it’ll throw in mushrooms or spinach or even cooked
leftover rice it’s an easy way to get rid of veggies and have something healthy and tasty do
you like recipes like this quick and versatile or do you prefer classic traditional dishes
that always taste the same id love to learn your cooking style tell me in the comments now the
dish is cooked and it smells absolutely heavenly i slice it carefully into pieces the top is golden
and crispy the inside is soft and multicolored i sprinkle a little of that chopped fresh green
onion on top it adds a pop of color and a fresh taste to every bite i then scoop some of that
chilled yogurt sauce along the side the complete plate is beautiful golden cheese tender vegetables
fragile eggs fresh herbs and a cool creamy sauce to bind everything together it is warm comforting
and full of flavor i honestly can’t wait to dig