This irresistible 3-egg vegetable casserole combines layers of seasoned potatoes, fresh vegetables, and a golden cheese topping that creates the perfect comfort food. With its colorful mix of zucchini, bell peppers, mushrooms, and aromatic herbs, this dish transforms simple ingredients into an extraordinary meal that’s both satisfying and nutritious.
Ingredients
For the Casserole:
- 3 eggs
- 70 ml (1/3 cup) milk
- 4 tablespoons (60g) wheat flour
- 600g (1.3 lbs) potatoes
- 1 zucchini
- 2 tomatoes
- 1 carrot
- 1 onion
- 1 bell pepper
- 150g (5 oz) mushrooms
- 3 cloves garlic
- 80g (3 oz) mozzarella cheese
- Spring onions, chopped
- Fresh parsley, chopped
- Vegetable oil for cooking
- Salt to taste
- Black pepper to taste
- Mixed herbs of your choice
For the Yogurt Sauce:
- 200g (3/4 cup) natural yogurt
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- Fresh parsley, chopped
- Black pepper to taste
Instructions
Preparing the Base Layer
- Cook the potatoes: Peel and boil 600g potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a pinch of salt.
- Make the egg mixture: In a bowl, whisk together 3 eggs, 70ml milk, and 2 tablespoons flour until smooth. Season with salt and pepper.
- Prepare the baking dish: Grease a round baking dish with vegetable oil. Spread the mashed potatoes evenly as the base layer.
Preparing the Vegetables
- Salt the zucchini: Slice the zucchini and sprinkle with salt. Let rest for 20 minutes, then squeeze out excess liquid.
- Sauté the aromatics: Heat vegetable oil in a large pan. Add minced garlic and fry for 2-3 minutes until fragrant.
- Cook the vegetables: Add diced onion, carrot, and bell pepper to the pan. Cook for 5 minutes until softened.
- Add remaining vegetables: Stir in the salted zucchini and sliced mushrooms. Season with salt, pepper, and herbs. Simmer for 10 minutes over low heat.
Assembling and Baking
- Layer the vegetables: Spread the cooked vegetable mixture over the potato base.
- Add egg mixture: Pour the egg and flour mixture evenly over the vegetables.
- Top with tomatoes and cheese: Arrange tomato wedges on top and sprinkle with chopped spring onions, parsley, and mozzarella cheese.
- Bake: Preheat oven to 180°C (350°F). Bake for 30 minutes until golden and set.
Making the Sauce
- Prepare yogurt sauce: Mix natural yogurt with soy sauce, minced garlic, chopped parsley, and black pepper to taste.
- Serve: Let the casserole cool for 5 minutes before slicing. Serve with the creamy yogurt sauce on the side.
Time and Servings
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-8 portions
Nutrition Information (per serving)
- Calories: 245
- Protein: 12g
- Carbohydrates: 28g
- Fat: 9g
- Fiber: 4g
Why This Recipe is Great for You
This layered vegetable casserole provides a complete nutritional profile with high-quality protein from eggs and cheese, complex carbohydrates from potatoes, and essential vitamins and minerals from the colorful vegetable medley. The combination of zucchini, bell peppers, and mushrooms delivers antioxidants and fiber that support digestive health, while the potatoes provide sustained energy. The yogurt sauce adds probiotics and creates a lighter alternative to heavy cream-based sauces, making this dish both satisfying and health-conscious.