Creamy Broccoli, Potato & Zucchini Egg Bake with Yogurt-Herb Sauce

This Creamy Broccoli, Potato & Zucchini Egg Bake with Yogurt-Herb Sauce is an irresistibly comforting one-dish meal that brings together tender vegetables, fluffy eggs, and a bright, tangy sauce. Inspired by classic European gratins and Middle Eastern frittatas, it layers boiled potatoes, sautéed zucchini, bell peppers, onions, and blanched broccoli in a luscious custard of eggs and cream. Topped with melty cheese and baked until golden, each slice offers a harmony of textures and flavors. A simple yogurt-herb sauce on the side adds freshness and balances the richness, making it ideal for brunch, lunch, or a light dinner.

Cooking Time

• Preparation: 30 minutes
• Vegetable prep & par-cooking: 20 minutes
• Assembly: 15 minutes
• Baking: 30 minutes (first bake) + 25 minutes (second bake)
• Total time: Approximately 1 hour 45 minutes

Ingredients

Vegetable Layers:
• 1 kg (35.3 oz) potatoes, peeled and diced
• 1 medium head broccoli, cut into florets
• 1 zucchini, sliced into ½ cm rounds
• 1 bell pepper, diced
• 1 medium onion, thinly sliced
• 1 tsp salt (for boiling)
• ½ tsp freshly ground black pepper (for vegetables)
• 1 tsp paprika
• 1 tsp dried mixed herbs (such as oregano, thyme, or basil)
• 2–3 Tbsp olive oil

Egg Custard:
• 3 large eggs
• 150 ml heavy cream (≥20% fat)
• 1 tsp salt
• ½ tsp freshly ground black pepper

Cheese Topping:
• 60 g (2.2 oz) shredded cheese of your choice (Gruyère, cheddar, or mozzarella)

Yogurt-Herb Sauce:
• 200 g (7 oz) plain natural yogurt
• 2 Tbsp mayonnaise
• Salt and pepper, to taste
• 1 small bunch parsley, finely chopped
• Optional: chopped dill or chives for extra freshness

Garnish:
• 1 cucumber, grated and squeezed dry
• Extra parsley sprigs

Step-by-Step Cooking Directions

1. Preheat the Oven and Prep Dish
   Preheat your oven to 180 °C (356 °F). Generously grease a 9×13-inch (23×33 cm) baking dish with olive oil or nonstick spray.

2. Boil the Potatoes
   Place the diced potatoes in a large pot, cover with water, stir in 1 tsp salt, and bring to a boil. Cook for 10–12 minutes until just tender. Drain and set aside to cool slightly.

3. Blanch the Broccoli
   In the same boiling water, add broccoli florets and cook for 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.

4. Sauté the Zucchini, Peppers & Onions
   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add sliced onions and diced bell pepper; sauté for 4–5 minutes until onions soften. Add zucchini and cook another 3–4 minutes until edges begin to brown. Season with paprika, mixed herbs, salt, and pepper. Remove from heat.

5. Prepare the Egg Custard
   In a mixing bowl, whisk together 3 eggs, 150 ml cream, 1 tsp salt, and ½ tsp pepper until smooth and slightly frothy.

6. Layer the Vegetables
   Arrange half of the potatoes evenly on the bottom of the baking dish. Scatter half of the sautéed vegetable mixture over the potatoes. Distribute broccoli florets in a single layer. Repeat with the remaining potatoes and vegetables.

7. Add Egg Custard & Cheese
   Pour the egg-cream mixture evenly over the layered vegetables. Tilt the dish gently to ensure the custard seeps into all corners. Sprinkle 60 g shredded cheese on top.

8. First Bake
   Bake in the preheated oven at 180 °C for 30 minutes, or until the custard sets at the edges and the top begins to turn golden.

9. Prepare the Yogurt-Herb Sauce
   While the bake cooks, whisk together yogurt, mayonnaise, chopped parsley, salt, and pepper in a small bowl. Grate the cucumber, squeeze out excess water, and fold into the sauce for a refreshing crunch.

10. Second Bake for Extra Golden Finish
    After 30 minutes, reduce oven temperature to 160 °C (320 °F) and bake another 20–25 minutes until the cheese topping is deeply golden and the center is fully set.

11. Rest & Garnish
    Remove from oven and brush the top with 50 g melted butter for shine (optional). Let rest 10 minutes to firm up. Garnish with parsley sprigs and serve warm with the yogurt-herb sauce on the side.

Nutritional Information

Per serving (serves 6)
• Calories: 380 kcal
• Protein: 14 g
• Carbohydrates: 30 g
• Dietary Fiber: 4 g
• Sugars: 3 g
• Total Fat: 22 g
• Saturated Fat: 10 g
• Sodium: 550 mg

The Origins and Popularity of the Recipe

Layered bakes combining vegetables, eggs, and dairy hail from European traditions like the French gratin and Greek moussaka. In Middle Eastern cuisine, similar casseroles—known as “fırın”—often use eggplant or zucchini in creamy béchamel. This modern hybrid simplifies techniques by par-cooking ingredients and using an egg-cream custard instead of elaborate sauces. Its visual appeal, make-ahead nature, and one-dish convenience have made it a hit on social media, feeding busy families and weekend hosts alike.

Reasons Why You’ll Love the Recipe

• One-Dish Ease: All ingredients assemble in layers; minimal cleanup.
• Comfort & Freshness: Creamy custard contrasts with vibrant vegetables.
• Kid-Friendly: Mild flavors, cheesy top, and colorful layers appeal to children.
• Make-Ahead Flexibility: Prep the night before; bake fresh when ready to serve.
• Balanced Meal: Delivers vegetables, protein, and dairy in every portion.

Health Benefits

Broccoli and zucchini supply fiber, vitamins C and K, and antioxidants like lutein. Potatoes provide potassium and B-vitamins. Eggs contribute high-quality protein and choline for brain health. Using moderate cream and cheese portions keeps saturated fat reasonable, while the yogurt sauce adds probiotics. Together, this bake nourishes your body and satisfies cravings for rich, comforting food.

Serving Suggestions

• Brunch Platter: Serve alongside smoked salmon, fresh fruit, and crusty bread.
• Light Lunch: Pair with a tomato-cucumber salad dressed in lemon-dill vinaigrette.
• Appetizer Bites: Cut into small squares and top with a dollop of yogurt sauce for parties.
• Dinner Side: Accompany roasted chicken or grilled fish for a complete meal.

Common Mistakes to Avoid

• Skipping Vegetable Draining: Excess water from broccoli or potatoes can make the bake watery; pat dry.
• Under-seasoning Layers: Season each vegetable step to ensure depth of flavor.
• Over-baking: Baking too long dries out the custard; watch for a firm center and golden top.
• Cold Custard: Let the egg-cream mixture come to room temperature before pouring to prevent uneven setting.

Pairing Recommendations

• Wines: A crisp Sauvignon Blanc or Grüner Veltliner complements the creamy texture and herbs.
• Beers: A light wheat beer or pale ale balances richness.
• Non-Alcoholic: Sparkling water with mint or an iced lemon-ginger tea refreshes the palate.

Cooking Tips

• Uniform Cuts: Dice potatoes and zucchini uniformly for even cooking.
• Oil Quality: Use extra-virgin olive oil for sautéing to add fruity depth.
• Cheese Choice: Choose a melting cheese with flavor—Gruyère, fontina, or a sharp cheddar.
• Rest Time: Always rest the bake before slicing to allow the custard to firm up.

Similar Recipes to Try

• Greek Moussaka with Eggplant & Lamb
• French Potato & Leek Gratin (Gratin Dauphinois)
• Italian Vegetable Strata
• Spanish Tortilla with Potatoes & Onions
• Turkish Zucchini Fırın

Variations to Try

• Spicy Kick: Add chopped jalapeños or a pinch of chili flakes to the custard.
• Herb Infusion: Stir fresh rosemary or thyme into the egg mixture.
• Protein Boost: Layer in cooked sausage, diced ham, or crumbled tofu.
• Vegan Version: Use a chickpea-flour batter instead of eggs, coconut cream instead of dairy cream, and dairy-free cheese.
• Mediterranean Twist: Replace potatoes with eggplant and add sun-dried tomatoes between layers.

Ingredient Spotlight

Broccoli: This cruciferous powerhouse is rich in vitamin C, vitamin K, fiber, and compounds like sulforaphane, which support detoxification pathways and may have anti-inflammatory benefits. Brief blanching preserves its bright color, crisp-tender texture, and nutrient content.

Conclusion

This Creamy Broccoli, Potato & Zucchini Egg Bake with Yogurt-Herb Sauce proves that elegant, satisfying meals need not be complicated. With par-cooked vegetables, a straightforward custard, and a vibrant sauce, you’ll delight in layers of flavor and texture. Perfect for feeding a crowd or enjoying as leftovers, this bake embodies comfort and versatility. Embrace the simple steps—boil, sauté, layer, and bake—and relish the golden-topped goodness that emerges from your oven.

FAQ

1. Can I use low-fat cream?
   Yes—substitute with 10% cream or half-and-half, though the bake will be slightly less rich.

2. How do I prevent the bottom from sticking?
   Generously grease the dish and dust lightly with flour before layering.

3. Can I assemble ahead and refrigerate?
   Absolutely—assemble, cover, and refrigerate up to 24 hours; bake directly from cold, adding 5 minutes.

4. Is it freezer-friendly?
   Yes—freeze portions in airtight containers and reheat in a 160 °C oven for 15 minutes.

5. What if I don’t have broccoli?
   Substitute green beans, cauliflower florets, or spinach.

6. How do I know the bake is done?
   The center should be set, not jiggly, and the top golden. A skewer should come out clean.

7. Can I make individual servings?
   Divide ingredients among ramekins and adjust bake time to 15–20 minutes.

8. What other herbs work well?
   Tarragon, chives, or fresh basil add unique aromatics.

9. Can I skip the yogurt sauce?
   Yes, though the sauce adds refreshing contrast. Try a simple lemon-olive oil drizzle instead.

10. How long does it keep in the fridge?
    Store covered for up to 3 days; reheat in the oven or microwave until warm throughout.