If you are looking to wow your dinner guests, this is the dish to make! The layered vegetables create a beautiful design, and the taste is even better. Each bite is complete with a creamy, cheesy flavor. Serve with a large salad for a vegetarian option or as part of your holiday meal.
Tip: For the top of your bake, you can place vegetables slices in a pattern to create a festive design.
This dish contains the following allergens: Eggs, Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Utensils
10-inch springform pan
Parchment Paper
Large Bowl
Whisk
Aluminum Foil
Step 1
Preheat oven to 350°F. Line 10-inch springform pan with parchment paper and set aside.
Step 2
Install the disc spindle in the XL Precision Processor Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
Step 3
Install the lid and place a carrot in the small section of the feed chute. Install the pusher over the carrot, select DISC, then push the carrot through the chute. Repeat with remaining carrots. Remove the lid and transfer carrots to a large bowl and set aside.
Step 4
Wipe the bowl clean. Install the lid and place a zucchini half in into feed chute with medium pusher installed. Select DISC, and using the small and medium pusher, guide the zucchini through the chute. Repeat with remaining zucchini. Transfer zucchini to large bowl with carrot and set aside.
Step 5
Wipe the bowl clean. Install the lid and place a potato half in the large section of the feed chute. Install the pusher over the potato, select DISC, then push the potato through the chute. Repeat with remaining potato. Transfer potato to large bowl with carrot and zucchini and set aside.
Step 6
In a separate large bowl, combine eggs, melted butter, and half and half. Whisk until well combined.
Step 7
Add nutmeg, basil, thyme, salt, pepper, and flour, and whisk to combine. Fold in cheddar cheese.
Step 8
Add vegetables to the batter and mix until well combined and evenly coated.
Step 9
Add the mixture the prepared pan and flatten into an even layer. Bake for 1 ½ hours, or until the vegetables are fully cooked and tender.
Step 10
When cooking is complete, allow to cool for at least 10 minutes. Then release springform, slice, and serve.
Preheat oven to 350°F. Line 10-inch springform pan with parchment paper and set aside.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 2 of 10
Install the disc spindle in the XL Precision Processor Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 3 of 10
Install the lid and place a carrot in the small section of the feed chute. Install the pusher over the carrot, select DISC, then push the carrot through the chute. Repeat with remaining carrots. Remove the lid and transfer carrots to a large bowl and set aside.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 4 of 10
Wipe the bowl clean. Install the lid and place a zucchini half in into feed chute with medium pusher installed. Select DISC, and using the small and medium pusher, guide the zucchini through the chute. Repeat with remaining zucchini. Transfer zucchini to large bowl with carrot and set aside.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 5 of 10
Wipe the bowl clean. Install the lid and place a potato half in the large section of the feed chute. Install the pusher over the potato, select DISC, then push the potato through the chute. Repeat with remaining potato. Transfer potato to large bowl with carrot and zucchini and set aside.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 6 of 10
In a separate large bowl, combine eggs, melted butter, and half and half. Whisk until well combined.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 7 of 10
Add nutmeg, basil, thyme, salt, pepper, and flour, and whisk to combine. Fold in cheddar cheese.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 8 of 10
Add vegetables to the batter and mix until well combined and evenly coated.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 9 of 10
Add the mixture the prepared pan and flatten into an even layer. Bake for 1 ½ hours, or until the vegetables are fully cooked and tender.
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
2
medium zucchinis, trimmed
2
medium Russet potatoes, halved
5
medium carrots, peeled, trimmed
4
large eggs
1/3 cup
butter, melted
2/3 cup
half and half
1/8 teaspoon
nutmeg
1/2 teaspoon
dried basil
1/2 teaspoon
dried thyme
Kosher salt, to taste
Ground black pepper, to taste
1 cup
all-purpose flour
1 1/2 cup
shredded cheddar cheese
Step 10 of 10
When cooking is complete, allow to cool for at least 10 minutes. Then release springform, slice, and serve.
