Name: Cauliflower and Zucchini Baked Medley
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1/2 teaspoon fine sea salt; 1 large zucchini, sliced lengthwise into 1/4-inch thick 'noodles'; 2 ounces shredded cheddar cheese; 1 cup ricotta cheese; 2 cups fresh baby spinach; 1 large cauliflower, cut into florets and chopped; 2 cups pizza sauce; 4 eggs; 1 teaspoon dry oregano; 1 teaspoon dry basil; 1/3 cup grated Pecorino Romano cheese

Zucchini Bake

Can I use yellow squash instead of zucchini for the Zucchini Bake?

How thin or thick should I cut the zucchini?

How to avoid a burnt top but undercooked zucchini in the bake?

What’s the best cheese to use for a Zucchini Bake?

Do I need to peel the zucchini for Zucchini Bake?

I added too much cheese, can I still save my Zucchini Bake?

Encounter the delightful layers of the Cauliflower and Zucchini Baked Medley! This vegetarian dish, with a low-carb twist, carries the warmth of traditional Italian flavors, expressed through a symphony of fresh herbs, ricotta, and pecorino romano cheese, arranged with cauliflower and zucchini.

Milk

Eggs

Gluten Free

Vegetarian

Mediterranean

Seasonings

gram

sea salt

Fresh Vegetables

zucchini

Cheese

shredded cheddar cheese

ricotta cheese

Baby Spinach

cauliflower

Pasta Sauces

pizza sauce

eggs

dried oregano

dried basil

Grated Pecorino Romano Cheese

Vitamin D

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-cryptoxanthin

Beta-carotene

Lycopene

Trans fatty acids

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Lutein+zeaxanthin

Dietary Folate Equivalents

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Cauliflower and Zucchini Baked Medley

Baking Goods

Produce

Dairy

Pasta, Sauces, Grain

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Using a large Dutch oven, boil the cauliflower florets in the pizza sauce over medium-high heat until fork-tender, about 15 minutes

In a medium bowl, whisk together the eggs, Pecorino Romano cheese, ricotta cheese, oregano, basil, and sea salt

Stir in the spinach until it wilts into the cauliflower mixture and cook off any excess moisture, ensuring a non-watery final result

Take off the pot from heat and fold in the egg and cheese mixture

Perform layering in an oven-safe casserole dish in this order: half of the cauliflower mixture, a layer of zucchini slices, and the rest of the cauliflower

Sprinkle the shredded cheddar cheese on top

Bake for 30 minutes, until the eggs are set and the cheese is bubbly on top

Let the dish rest for 10 minutes then serve warm

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