Individual Zucchini Gouda Bakes
Marrying the veggie freshness of zucchini, spinach, and shallots with a slightly soufflé-like texture and the gooey decadence of gouda makes these Individual Zucchini Gouda Bakes the perfect side to pop onto your guests plates (or to pack for your lunch)!
Print
Pin
Add to Menu
Servings: 12
Calories: 251kcal
Ingredients
- 2 Zucchini Medium. Sliced into ⅛ - inch rounds
- 3 Shallots Medium. Sliced ¼ inch thick
- 1.5 teaspoon Garlic Minced
- 2 tablespoons Avocado Oil
- 7.5 ounces Baby Spinach
- 8 Eggs Jumbo
- 6 tablespoons Unsweetened Almond Milk
- 1 cup Dinner Party Diaries Original Baking Mix
- ¼ teaspoon Ground Black Pepper
- 2.25 cups Gouda Cheese Shredded. Use goat cheese gouda for a “lactose light” version.
Instructions
- Preheat the oven to 375°F. Liberally coat 12 coquettes or 4-ounce ramekins with nonstick cooking spray. (Alternatively, you can use a muffin pan, but you’ll need more than 12 muffin cups to fit all of it.)
- Slice 2 Zucchini (medium) into ⅛ – inch rounds. Slice 3 Shallots (medium) into ¼ – inch thick slices. Mince 1.5 teaspoon Garlic (if not using pre-minced).2 Zucchini, 3 Shallots, 1.5 teaspoon Garlic
- Heat 2 tablespoons Avocado Oil in a large skillet over medium-high heat. Add sliced Zucchini and cook until soft, 4 to 6 minutes. Add sliced Shallots and minced Garlic. Cook, stirring frequently, until fragrant (about 30-60 seconds). Turn the heat down to low and add 7.5 ounces Baby Spinach. Cover and allow it to wilt for about 2 minutes. Stir, recover, and let stand until completely wilted (about 5 minutes). Remove from the heat, uncover, and allow the mixture to cool for at least 10 minutes.2 tablespoons Avocado Oil, 7.5 ounces Baby Spinach
- In a large mixing bowl, whisk 8 Eggs and 6 tablespoons Unsweetened Almond Milk until smooth. Then whisk in 1 cup Dinner Party Diaries Original Baking Mix, and ¼ teaspoon Ground Black Pepper. Combine thoroughly until the Baking Mix is completely incorporated.8 Eggs, 6 tablespoons Unsweetened Almond Milk, 1 cup Dinner Party Diaries Original Baking Mix, ¼ teaspoon Ground Black Pepper
- Stir in 2.25 cups Gouda Cheese (shredded).2.25 cups Gouda Cheese
- Pour the egg mixture into the prepared dishes and top with the vegetables, pressing them into the batter.
- Bake at 375°F for 20 – 25 minutes or until the casserole is puffed and the edges are beginning to set. Check the center for doneness and return to the oven for an additional 5 minutes if needed. Toothpick inserted in the center should come away without runny egg mixture. Allow to cool. Serve slightly warm or at room temperature.
Equipment
- Mandolin Optional for slicing the zucchini
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Grater For grating the cheese (If not using pre-grated cheese.)
- 12 Coquettes Or 4-ounce Ramekins or muffin pan (preferably silicone)
- Nonstick Cooking Spray
Your Own Recipe Notes
Nutrition
Nutrition Facts
Individual Zucchini Gouda Bakes
Amount per Serving
Calories
251
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
160
mg
53
%
Sodium
469
mg
20
%
Potassium
301
mg
9
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
16
g
32
%
Vitamin A
2135
IU
43
%
Vitamin C
11
mg
13
%
Calcium
376
mg
38
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!