Zucchini & Potato Vegan Egg Bake

Step 1

Preheat the oven to 400 degrees and grease the baking dish.

Step 2

Use a grater to shred the potato and zucchini. Place the shredded veggies on a clean kitchen towel and allow to sit for 10 minutes - prep the other ingredients while you wait. Wring out of the veggies. Really press on the kitchen towel to get liquid out.

Step 3

Add the shredded veggies, bell pepper, shallot, feta and dry seasonings to a bowl and mix to combine. Pour over the vegan egg and gently mix it one more time. Transfer the mixture to the baking dish. Place in the oven on the middle rack for 50-60 minutes, or until the center is set.

Step 4

Remove from the oven and allow to rest for 10 minutes. Slice into 6-8 pieces and serve with any of the optional toppings.