Savory Zucchini and Vegetable Noodle Bake
This delightful zucchini and vegetable noodle bake combines tender vermicelli noodles with a medley of fresh vegetables and a light, savory custard. Perfect for adding a nutritious and colorful touch to your meal, this dish works wonderfully as a main course or a hearty side. The texture is satisfyingly firm, yet tender, with every bite offering a delicious array of flavors. It's a dish that not only pleases your taste buds but also boosts your veggie intake, making it a versatile favorite for family dinners or a robust lunch option.
6
Servings
208
Calories
13
Ingredients
Ingredients
vermicelli rice noodles
62.5 g (softened and cut into 5cm lengths)
zucchini
3 medium (grated, excess moisture squeezed out)
carrot
1 medium (peeled and grated, excess moisture squeezed out)
canned corn kernels
250 g total (drained)
green onions (shallots)
4 (finely chopped)
garlic clove
1 (crushed)
red capsicum
1 medium (finely chopped)
self-raising flour
1 cup (sifted)
tasty cheese
3/4 cup (grated)
eggs
4 (beaten)
milk
1/3 cup
vegetable oil
1/4 cup
oyster sauce
1/4 cup
Instructions
1
Preheat your oven to 180°C (160°C for fan-forced). Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, leaving a 2cm overhang on the longer sides, this helps with easy removal later.
2
Place the vermicelli noodles in a heatproof bowl and cover them with boiling water. Let them soften for about 10 minutes, then drain well. Using kitchen scissors, cut the noodles into roughly 5cm lengths and allow them to cool.
3
Thoroughly squeeze out the excess moisture from the grated zucchini and carrot to avoid excess water in your bake.
4
In a large bowl, combine the cooled noodles, prepared zucchini, carrot, drained corn kernels, finely chopped green onions, crushed garlic, and red capsicum. Mix in the self-raising flour and grated cheese, tossing everything to combine well.
5
In another bowl, whisk together the eggs, milk, vegetable oil, and oyster sauce until smooth.
6
Gradually pour the egg mixture into the vegetable mixture, gently folding until everything is just combined. Be careful not to overmix as this can lead to a tough texture.
7
Spread the mixture evenly into the prepared pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 20 to 25 minutes or until the top is golden brown and the slice has just set. To ensure the bake is firm enough to cut, allow it to cool and set for an additional 20 minutes before slicing and serving.
Nutrition Information
8.3 g
Fat
26.7 g
Carbs
8.3 g
Protein
3.3 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Zucchini and Vegetable Noodle Bake?
It is a nutritious dish combining tender vermicelli noodles with fresh vegetables like zucchini, carrots, and capsicum in a light, savory custard base.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary vegetables used in this bake?
The main vegetables are zucchini, carrot, canned corn kernels, green onions, and red capsicum.
How should I prepare the vermicelli noodles?
Place them in boiling water for 10 minutes to soften, drain them, and then cut them into 5cm lengths using kitchen scissors.
Why is it important to squeeze the zucchini and carrots?
Squeezing out excess moisture prevents the bake from becoming too watery or soggy.
What type of flour is required for this recipe?
The recipe calls for 1 cup of sifted self-raising flour.
What is the recommended oven temperature?
Preheat your oven to 180°C, or 160°C if using a fan-forced oven.
What size pan should be used for baking?
A 20cm x 30cm lamington pan is recommended.
How long does the bake need to stay in the oven?
It should bake for 20 to 25 minutes or until the top is golden brown and the slice has set.
Should I let the bake cool before slicing?
Yes, allow it to cool and set for at least 20 minutes to ensure it is firm enough to cut.
How many calories are in one serving?
Each serving contains approximately 208 calories.
What is the protein content per serving?
There are 8.3 grams of protein per serving.
How much fat is in this dish?
The dish contains 8.3 grams of fat per serving.
How many grams of carbohydrates are per serving?
There are 26.7 grams of carbohydrates per serving.
How much fiber does this vegetable bake provide?
It provides 3.3 grams of fiber per serving.
What type of cheese is used?
The recipe uses 3/4 cup of grated tasty cheese.
How many eggs are needed for the custard base?
You will need 4 beaten eggs.
What liquid ingredients are mixed with the eggs?
The eggs are whisked with 1/3 cup of milk, 1/4 cup of vegetable oil, and 1/4 cup of oyster sauce.
What is the best way to line the baking pan?
Grease the pan and line it with baking paper, leaving a 2cm overhang on the long sides for easy removal.
How many green onions are needed?
The recipe requires 4 finely chopped green onions (shallots).
Is garlic included in this recipe?
Yes, one crushed garlic clove is added for flavor.
Can I overmix the batter?
No, you should gently fold the ingredients until just combined to avoid a tough texture.
What role does the oyster sauce play?
It adds a savory depth of flavor to the custard base.
What is the texture of the finished dish?
The texture is satisfyingly firm yet tender, with a golden brown top.
Is this dish suitable for meal prep?
Yes, it is tagged for meal prep and works well as a hearty lunch or dinner option.
What kind of corn should I use?
The recipe specifies 250g of drained canned corn kernels.
How should the red capsicum be prepared?
It should be finely chopped before being added to the mixture.
How many medium zucchinis are required?
The recipe calls for 3 medium zucchinis, grated.
Is the carrot peeled?
Yes, the recipe suggests using one medium peeled and grated carrot.
Can this be served as a side dish?
Absolutely, it works wonderfully as both a main course and a hearty side dish.