This vegetable casserole is a fantastic alternative to traditional pizza, packed with vibrant veggies and a creamy, cheesy batter that brings everything together. It’s so tasty and easy to make that you’ll want to cook it several times a week! This dish is not only delicious but also a healthy option, loaded with fresh vegetables and light cheese. Whether you’re looking for a hearty side dish or a light main course, this vegetable casserole will surely become a new favorite.
Ingredients
- Zucchinis: 4, trimmed and sliced into strips
- Button Mushrooms: 7-8, sliced
- Peppers: 2, diced (use any color variety)
- Red Onions: 2, sliced
- Carrot: 1, peeled and cut into crescents
- Flour: 5 tablespoons (40 g)
- Milk: 1 1/4 cups (300 ml)
- Extra Virgin Olive Oil: 1/4 cup (60 ml) + a drizzle for the pan
- Eggs: 3 large
- Garlic: 2 cloves, sliced into rings
- Baking Powder: 1 teaspoon
- Light Cheese: 4.2 oz (120 g), grated
- Chopped Dill: To taste
- Basil Powder: To taste
- Black Pepper: To taste
- Salt: To taste
Step-by-Step Preparation
1. Prepare the Zucchinis
- Slice the Zucchinis: Trim the ends of the zucchinis and slice them into thin strips using a mandolin for uniform thickness. This will help the zucchinis cook evenly in the casserole.
- Salt the Zucchinis: Place the zucchini slices in a container, sprinkle with salt, and mix well. Let them rest for about 10 minutes to release excess water, which helps prevent the casserole from becoming watery.
2. Cook the Vegetables
- Sauté the Onions: Drizzle a bit of extra virgin olive oil into a non-stick pan and add the sliced red onions. Sauté over medium heat until they start to brown, releasing their natural sweetness.
- Add the Carrot: Add the carrot crescents to the pan, mix, and cook for about 5 minutes over medium heat until they begin to soften.
- Add the Peppers: Stir in the diced peppers and continue cooking, stirring occasionally, until the peppers soften.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and season with salt, black pepper, and basil powder to taste. The mushrooms will release their moisture and add a rich, savory flavor to the vegetable mix.
- Add the Garlic: Finally, add the sliced garlic rings. Stir the mixture well, cover the pan with a lid, and cook for an additional 5-7 minutes over medium heat. This allows the flavors to meld together beautifully. Once done, turn off the heat and set the vegetables aside.
3. Prepare the Batter
- Beat the Eggs: In a large bowl, crack the 3 eggs and add a pinch of salt and black pepper. Beat with a hand whisk until the eggs are well combined and slightly frothy.
- Mix in the Wet and Dry Ingredients: Add the milk, extra virgin olive oil, flour, and baking powder to the eggs. Whisk until the mixture is smooth and free of lumps.
- Add Fresh Dill: Stir in the chopped dill to the batter for a fresh, aromatic touch that complements the vegetables nicely.
4. Assemble the Casserole
- Prepare the Baking Tray: Line a baking tray with parchment paper and grease it with a drizzle of extra virgin olive oil. This helps prevent the casserole from sticking and makes cleanup easier.
- Add the Zucchinis and Vegetables: Squeeze the zucchini slices gently to remove excess water, then distribute them evenly on the prepared baking tray along with the other cooked vegetables. Spread everything out to create an even layer.
- Pour the Batter: Pour the batter over the vegetables, spreading it gently with a spatula to ensure it coats everything evenly. This batter will bind the vegetables together as it bakes.
- Top with Cheese: Sprinkle the grated light cheese evenly over the top of the casserole. The cheese will melt and create a delicious golden crust.
5. Bake
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 35-40 minutes, or until it is set and golden brown on top. The cheese should be melted and slightly bubbly.
- Let It Set: Allow the casserole to cool and settle for a few minutes before cutting and serving. This will make it easier to slice and help the flavors develop further.
Serve and Enjoy!
Serve this vegetable casserole warm as a satisfying main dish or a hearty side. It pairs beautifully with a fresh salad or some crusty bread for a complete meal. The combination of tender vegetables, creamy batter, and melted cheese makes each bite flavorful and comforting.
Nutritional Information
- Serving Size: 1 slice (based on 6 servings)
- Calories: 180 kcal per serving
- Total Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 80 mg
- Sodium: 150 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 2 g
- Sugars: 5 g
- Protein: 7 g
This casserole is a nutrient-dense option that packs in plenty of vegetables and light cheese, making it a healthy and delicious alternative to more calorie-dense dishes like pizza.
Pro Tips:
- Customize Vegetables: Feel free to swap in other vegetables like spinach, broccoli, or cherry tomatoes for variety.
- Cheese Options: Use your favorite light cheese, or try a blend for extra flavor. Options like mozzarella, feta, or Swiss work wonderfully.
- Make Ahead: You can prepare the casserole ahead of time and refrigerate it. Simply reheat in the oven when ready to serve.
This vegetable casserole is so delicious and versatile, you’ll find yourself making it time and time again. It’s an excellent way to enjoy a variety of veggies in one dish, and it’s sure to please even the pickiest eaters. Enjoy this healthy and flavorful meal as a guilt-free pleasure that’s better than pizza!
