This comforting zucchini and vegetable casserole is a perfect combination of fresh vegetables, creamy mozzarella, and a flavorful sauce. It’s an easy-to-make dish that’s both delicious and nutritious. Whether for a light dinner or a family meal, it’s a great way to enjoy seasonal produce with the added richness of cheese and a tangy yogurt sauce.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 3 eggs (about 150g)
- 1 tsp salt (5g)
- ½ tsp black pepper (2g)
- 50 ml milk
- 1 tbsp fresh parsley (about 5g)
- 2 zucchini (about 250g)
- 1 red onion (about 100g)
- 1 tbsp olive oil (15g)
- 1 carrot (about 70g)
- 1 red pepper (about 100g)
- 6 mushrooms (about 100g)
- 1 can canned corn (about 150g)
- 1 can canned peas (about 150g)
- 2 tomatoes (about 200g)
- 100g mozzarella cheese
- 3 tbsp Greek yogurt or sour cream (about 45g)
- 1 garlic clove (about 5g)
- 1 tbsp soy sauce (15g)
- 1 tbsp fresh dill (about 5g)
Directions:
- Preheat your oven to 180°C (350°F).
- Crack the eggs into a bowl and beat with salt, black pepper, milk, and parsley.
- Grate or finely chop the zucchini and squeeze out the excess juice.
- Dice the red onion, carrot, red pepper, and mushrooms.
- Heat olive oil in a pan over medium heat. Add the onion and fry for 3 minutes.
- Add the carrot, red pepper, and mushrooms. Continue frying for another 3 minutes.
- Add the zucchini and cook for 5 minutes, covering the pan.
- Stir in the canned corn and peas.
- Mix the beaten egg mixture into the vegetables and transfer everything into a baking dish.
- Slice the tomatoes and layer them on top of the vegetables.
- Grate or slice the mozzarella cheese and sprinkle it over the dish.
- Bake for 20-25 minutes, until the cheese is melted and golden brown.
- While baking, mix the yogurt, garlic, soy sauce, and dill to make a creamy sauce.
- Once the casserole is done, drizzle the sauce over the top and serve.
Serving Suggestions:
- Serve with a side of roasted potatoes or baked sweet potatoes.
- Pair with a light salad, like a fresh cucumber and tomato salad.
- Enjoy with a slice of crusty whole-grain bread for a complete meal.
- Serve with a dollop of extra Greek yogurt or sour cream on top.
- Top with freshly chopped herbs for an added burst of flavor.
Cooking Tips:
- You can add more vegetables based on what you have available, like spinach or bell peppers.
- If you prefer a vegan version, replace the eggs with a flax egg and use dairy-free mozzarella.
- For extra flavor, sprinkle some grated Parmesan on top before baking.
- Let the casserole cool for a few minutes after baking for easier slicing.
Nutritional Benefits:
- High in fiber from the zucchini, carrots, and peas, supporting digestion.
- Rich in vitamins A and C, which help boost immunity.
- A good source of protein from the eggs and mozzarella cheese.
- The Greek yogurt adds probiotics, which are beneficial for gut health.
Dietary Information:
- Vegetarian
- Gluten-free (if using gluten-free bread for serving)
- Nut-free
Nutritional Facts (per serving):
- Calories: 250 kcal
- Protein: 12g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can also freeze this casserole for up to 1 month. Reheat in the oven before serving.
Why You’ll Love This Recipe:
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- It’s a delicious and filling dish that incorporates lots of fresh vegetables.
- Easy to make, with minimal prep and cook time.
- The creamy mozzarella and tangy yogurt sauce make it extra special.
- It’s customizable, so you can add your favorite vegetables or herbs.
Conclusion:
This zucchini and vegetable casserole is a crowd-pleaser that combines the wholesome goodness of fresh veggies with the indulgent richness of mozzarella cheese and a creamy yogurt sauce. It’s a great way to incorporate more vegetables into your diet without compromising on flavor. Plus, it’s simple to prepare and perfect for busy weeknights. You’ll love how comforting and satisfying this dish is!
Frequently Asked Questions:
- Can I use different vegetables for this casserole?
Yes, you can easily swap out vegetables like bell peppers, spinach, or eggplant depending on what you have available. - Can I make this casserole ahead of time?
Yes, you can assemble the casserole the night before and refrigerate it. Bake it the next day when you’re ready to serve. - Can I make this recipe dairy-free?
Yes, simply use a dairy-free mozzarella and replace the Greek yogurt with a dairy-free yogurt or omit it entirely. - How can I make the casserole spicier?
Add some chili flakes, hot sauce, or a diced jalapeño when sautéing the vegetables. - What kind of cheese can I use instead of mozzarella?
You can substitute mozzarella with cheddar, gouda, or even feta for a different flavor profile. - Can I freeze the casserole?
Yes, it freezes well. Allow it to cool completely, then wrap it tightly and freeze for up to 1 month. - How do I reheat frozen casserole?
To reheat, bake it in the oven at 180°C (350°F) for about 20-25 minutes, or until heated through. - Can I use fresh corn instead of canned?
Yes, fresh or frozen corn can be used instead of canned corn. - Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, but make sure to check the label of any sauces or condiments for hidden gluten. - Can I add meat to this casserole?
Yes, you can add cooked chicken, ground beef, or bacon if you prefer a non-vegetarian version.