Golden Vegetable Cheese BakeA savory shredded cabbage, carrot, and cheese bake topped with a creamy egg custard, baked until golden and sliced into squares.

INGREDIENTS

• 4 cups cups shredded green cabbage
• 1 cups cup shredded carrots
• 1 cups cup shredded zucchini, squeezed dry
• 0.5 cups cup shredded bell pepper (mixed colors)
• 1 cups cup shredded cheese (mozzarella or a mild melting cheese)
• 1 small onion, finely grated or minced
• 4 large eggs
• 0.8 cups cup milk or light cream
• 0.5 cups cup plain yogurt or sour cream
• 3 tablespoons tbsp olive oil or melted butter
• 1.5 teaspoons tsp salt
• 0.5 teaspoons tsp black pepper
• 1 teaspoons tsp dried dill or thyme
• 1 sheet puff pastry or phyllo (optional base layer)

STEPS

1. Prep the vegetables: Shred the 4 cups cups shredded green cabbage, 1 cups cup shredded carrots, 1 cups cup shredded zucchini, squeezed dry, and 0.5 cups cup shredded bell pepper (mixed colors) on a box grater or food processor. Squeeze the zucchini in a clean towel to remove excess water so the bake doesn’t get soggy.
2. Season the vegetables: In a large bowl, toss the shredded vegetables with the 1 small onion, finely grated or minced, 1.5 teaspoons tsp salt, 0.5 teaspoons tsp black pepper, and 1 teaspoons tsp dried dill or thyme. Mix in half of the 1 cups cup shredded cheese (mozzarella or a mild melting cheese) cheese.
3. Layer the base (optional): If using, lay 1 sheet puff pastry or phyllo (optional base layer) in the bottom of a greased 9×13 baking dish, pressing it up the sides slightly. This gives a flaky crust like in the photo’s finished squares.
4. Add the vegetable layer: Spread the seasoned vegetable mixture evenly over the base, pressing down gently to compact it.
5. Make the custard: Whisk together the 4 large eggs, 0.8 cups cup milk or light cream, 0.5 cups cup plain yogurt or sour cream, and 3 tablespoons tbsp olive oil or melted butter until smooth and pale.
6. Pour the custard: Slowly pour the custard mixture over the vegetables in the center, letting it spread outward and seep down through the layers — this is what creates the golden, set top after baking.
7. Top with remaining cheese: Sprinkle the rest of the 1 cups cup shredded cheese (mozzarella or a mild melting cheese) cheese evenly over the top.
8. Bake: Bake in a preheated oven at 375°F (190°C) until the top is deep golden brown and a knife inserted in the center comes out clean.
9. Rest and cut: Let the bake rest for 10-15 minutes before slicing into squares — this helps it hold together cleanly like in the photo.

NOTES
For extra flavor, add a pinch of nutmeg or paprika to the custard. This also works well with a phyllo dough base for a more pastry-like texture, as shown in the photo. Leftovers reheat beautifully in the oven or toaster oven.

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