Swiss-Onion-Zucchini Bake
A savory baked vegetable dish featuring tender zucchini, sweet onions, and melted Swiss cheese, perfect for a comforting family meal or a potluck favorite.
Ingredients
Instructions
- Peel and thinly slice the onion.
- Separate the onion into rings.
- Sauté the onion and zucchini in butter until tender.
- Place the sautéed vegetables in a shallow 1 1/2-quart baking dish.
- In a bowl, combine beaten eggs, milk, salt, pepper, dry mustard, and half of the cheese.
- Pour the egg mixture over the vegetables.
- Sprinkle the remaining cheese on top.
- Bake at 375°F for 20 minutes or until the dish is firm.
Tips & Substitutions
For extra flavor, consider adding minced garlic or fresh herbs like thyme or basil to the sautéed vegetables. If you don't have Swiss cheese, Cheddar works well too, offering a sharper taste. You can also use yellow squash in place of zucchini for a different texture. Be sure not to overcook the vegetables during the sautéing step to keep some crunch in the final dish.
Serving Suggestions
This Swiss-Onion-Zucchini Bake makes a fantastic side dish for grilled meats or can be served as a vegetarian main course alongside a fresh salad. It pairs beautifully with Cyndie'S Artichoke Dip for a delightful meal. For a heartier option, consider serving it with crusty bread or a side of roasted potatoes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick option, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss-Onion-Zucchini Bake contains roughly 624 calories, with 13g protein, 113g carbohydrates, and 14g fat. It is an excellent source of calcium (32% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1614mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step a day in advance. Cover it and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if you're putting it in the oven straight from the fridge.
What can I substitute for the eggs?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds to 2.5 tablespoons of water equals 1 egg). Alternatively, silken tofu blended until smooth can also work well, providing structure without eggs.
Can I freeze the Swiss-Onion-Zucchini Bake?
Yes, you can freeze this dish before baking. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. To bake from frozen, allow it to thaw in the refrigerator overnight, then bake as directed. If baking straight from the freezer, increase the baking time by about 10-15 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).