Savory Vegetable Bake

This savory bake is made with a versatile and incredibly easy batter. It has a thin, pourable consistency, similar to pancake batter: half of the batter is poured into the baking dish, followed by the filling, which is then covered with the remaining batter. You can use almost any filling — meat, fish, cabbage, or vegetables. This time, I made it with a vegetable filling of broccoli, bell pepper, zucchini, and mushrooms 

Ingredients

For the Filling

• 2 small zucchini

• 1 bell pepper

• 10 button mushrooms

• 1 small broccoli crown

• vegetable oil for cooking

• salt and black pepper, to taste

For the Batter

• 4 eggs

• 1/2 cup sour cream (120 ml)

• 1/2 cup mayonnaise (120 ml)

• 1/2 cup flour (60 g)

• 1 tsp baking powder

• salt and black pepper, to taste

• sesame seeds, for sprinkling (optional)

Steps

1. Cut the broccoli into small florets and pour boiling water over them. Let stand for 2 minutes, then drain and rinse with cold water

2. Dice the zucchini, bell pepper, and mushrooms, then sauté in vegetable oil until tender

3. Add the broccoli, season with salt and black pepper, and mix well

4. For the batter, whisk together the eggs, sour cream, and mayonnaise

5. Gradually add the flour and baking powder, continuing to whisk until smooth

6. Season with salt and black pepper to taste

7. Pour half of the batter into a baking dish, evenly spread the vegetable filling on top, then cover with the remaining batter

8. Sprinkle with sesame seeds, if desired

9. Bake in a preheated 180°C (350°F) oven for 30–40 minutes, until golden brown