Zucchini, Spinach & Gouda Bake

5.0

(3)

3 Reviews

The addition of flour and baking powder gives more leavening power to the eggs, making this dish a bit more tender and fluffier than a quiche.

Alanna Lipson

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Zucchini, Spinach & Gouda Bake — Photo: Eva Kolenko

Active Time:

35 mins

Total Time:

1 hr 55 mins

Servings:

Nutrition Profile:

Low-Carb Nut-Free Soy-Free Vegetarian Low-Calorie

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Ingredients

2 tablespoons extra-virgin olive oil
1 medium zucchini, sliced into 1/8-inch rounds
2 medium shallots, sliced 1/4 inch thick
1 large clove garlic, finely chopped
1 (5 ounce) package baby spinach
6 large eggs
¼ cup low-fat milk
⅓ cup white whole-wheat flour
⅓ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gouda cheese
¼ cup chopped fresh tarragon

Directions

Preheat oven to 375°F. Coat a 9-inch cake pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.
Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.
Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil until the top is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.

To make ahead

Refrigerate for up to 3 days.

Equipment

9-inch cake pan

Originally appeared: EatingWell Magazine, June 2021

Nutrition Facts (per serving)

210	Calories
13g	Fat
11g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 slice
Calories 210
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 12g	24%
Total Fat 13g	17%
Saturated Fat 5g	25%
Cholesterol 164mg	55%
Vitamin A 1569IU	31%
Sodium 391mg	17%
Potassium 140mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.