Hazelnut and Courgette Zucchini Bake
Transform your weeknight dinners with this irresistible Hazelnut and Courgette Zucchini Bake, a perfect balance of wholesome vegetables and indulgent flavors. Featuring tender layers of sautéed courgette, crunchy toasted hazelnuts, and gooey melted mozzarella, this recipe is topped with a golden, cheesy panko crust for a delightful texture contrast. The creamy egg and parmesan mixture ties all the elements together, while fresh thyme and a hint of nutmeg add a fragrant, gourmet touch. Ready in just an hour, this baked casserole is sure to impress as a hearty main or a stunning side dish. Perfect for vegetarians and zucchini enthusiasts, this recipe promises to make your meals unforgettable with every bite!
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Recipe Information
Ingredients
- 4 medium-sized courgettes (zucchini)
- 100 grams hazelnuts
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 50 grams parmesan cheese
- 150 grams mozzarella cheese
- 75 grams panko breadcrumbs
- 3 large eggs
- 150 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a baking dish with olive oil or butter.
Wash and trim the courgettes, then slice them into thin rounds, approximately 0.5 cm thick.
Toast the hazelnuts in a dry pan over medium heat for 3-4 minutes or until aromatic. Remove from heat, let them cool slightly, and chop them coarsely.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the sliced courgettes to the skillet along with fresh thyme, and cook for about 5 minutes, stirring occasionally, until they start to soften. Remove from heat and season with salt and black pepper.
In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, and a pinch of salt. Grate the parmesan cheese, and stir half of it into the egg mixture.
In the prepared baking dish, layer half of the courgette rounds evenly. Sprinkle half of the chopped hazelnuts over the layer, followed by half of the shredded mozzarella. Repeat with the remaining courgettes, hazelnuts, and mozzarella.
Pour the egg and cream mixture evenly over the layered courgettes and nuts.
In a small bowl, mix the panko breadcrumbs with the remaining grated parmesan cheese. Sprinkle this mixture evenly on top of the dish for a crunchy topping.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is set.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Hazelnut and Courgette Zucchini Bake warm or at room temperature!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 270 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
