Ingredients
2medium zucchinis,washed
3medium potatoes,washed and peeled
5medium carrots,washed and peeled
4medium eggs
⅓cupbutter,melted
⅔cupmilk
⅛tspnutmeg
½tspdried basil
½tspdried thyme
salt,to taste
pepper,to taste
1cupall purpose flour
1½cupscheddar cheese,shredded
Preparation
Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper.
Carefully slice the zucchini, potatoes, and carrots very thinly with a mandolin or a sharp knife.
In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined. Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well. Add the sliced veggies to the batter and stir well until the slices are well-coated.
Add half of the vegetables slices to the prepared pan and flatten with a spoon. Sprinkle the cheese over the vegetables.
Top with the rest of the vegetables and cover the pan with aluminum foil.
Bake for about 1½ hours, until the vegetables are fully cooked and tender.
Let cool for at least 10 minutes, and release the springform, slice, and serve. Enjoy!
