Fall
Holiday Season
Thanksgiving
Vegetarian

Scalloped Vegetable Bake

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.

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Item No. REC8041
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By Gillean Barkyoumb
  • Contains Eggs
  • Contains Dairy
  • Contains Wheat
Prepared with
Sale
Ninja Detect™ Kitchen System Power Blender Plus Processor Pro with BlendSense™ Technology
Model: TB401
$199.99 Price reduced from $249.99 to
Total Time
2h
Medium
7
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Ingredients

  • 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 needed

  • 10-inch springform pan
  • Aluminum Foil
  • Large Bowl
  • Parchment Paper
  • Whisk

Instructions

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.