Ingredients

For the Casserole:

• Zucchini: 1 medium (about 200 g)
• Aubergine (Eggplant): 1 medium (about 200 g)
• Tomatoes: 2 medium
• Mushrooms: 150 g
• Onion: 1 medium
• Vegetable oil: 50 g
• Salt: To taste
• Black pepper: To taste
• Paprika: 1 tsp
• Oregano: 1 tsp
• Potato seasoning: 1 tsp (optional, for extra flavor)
• Cheese: 100 g (grated, choose between mozzarella, cheddar, or a mix)

For the Sour Cream Sauce:

• Sour cream: 100 g
• Garlic: 1-2 cloves, minced
• Fresh dill: A small bunch, chopped
• Cucumber: 1 small (for garnish)

Instructions (Step-by-Step)

Step 1: Prepare the Vegetables

1. Wash and slice the vegetables:
   • Wash the zucchini, aubergine, tomatoes, mushrooms, and onion.
   • Cut the zucchini and aubergine into thin rounds, about 0.5 cm thick.
   • Slice the tomatoes into rounds of similar thickness.
   • Chop the mushrooms and onions into small pieces or thin slices, as desired.
2. Salt the aubergine: Aubergines can be slightly bitter, so sprinkle them with a little salt and set them aside for about 15 minutes. This will help draw out the bitterness. After 15 minutes, pat them dry with a paper towel to remove the excess moisture.

Step 2: Cook the Mushrooms and Onions

1. Sauté the onions and mushrooms: In a large frying pan, heat the vegetable oil over medium heat. Add the chopped onions and mushrooms, cooking for about 5-7 minutes, or until the onions are soft and the mushrooms have released their moisture and browned slightly.
2. Season the mixture: Add salt, pepper, paprika, oregano, and the potato seasoning (if using) to the mushroom-onion mixture. Stir to combine and set aside.

Step 3: Assemble the Casserole

1. Layer the vegetables: Preheat your oven to 180°C (350°F). In a medium-sized casserole dish, begin layering the vegetables. Start with the zucchini slices, followed by aubergine, tomatoes, and then the sautéed mushroom and onion mixture.
2. Season each layer: As you layer the vegetables, sprinkle each layer lightly with salt, black pepper, and paprika. This ensures that every part of the casserole is flavorful.
3. Add the cheese: Once all the vegetables have been layered, sprinkle the grated cheese evenly over the top. The cheese will melt and form a delicious golden crust as it bakes.

Step 4: Make the Sour Cream Sauce

1. Mix the sour cream sauce: In a small bowl, combine the sour cream, minced garlic, and fresh chopped dill. Stir well to combine. This sauce will be served alongside the casserole, providing a creamy and tangy contrast to the roasted vegetables.

Step 5: Bake the Casserole

1. Bake: Place the assembled casserole in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the cheese is melted and golden brown. The casserole should be bubbly around the edges, with a slightly crispy cheese layer on top.
2. Cool slightly: Once the casserole is done, remove it from the oven and let it cool for about 5-10 minutes before serving.

Step 6: Serve

1. Garnish with fresh cucumber: Before serving, slice the cucumber into thin rounds and arrange them on the side of the casserole or serve them as a garnish on top of each portion. The fresh cucumber adds a refreshing crunch that complements the creamy and savory casserole.
2. Serve with sour cream sauce: Drizzle the sour cream, garlic, and dill sauce over each serving or offer it on the side. The sauce brings a tangy, garlicky flavor that pairs beautifully with the warm, roasted vegetables and melted cheese.

Cooking Tips

• Choose firm vegetables: When selecting zucchini, aubergine, and tomatoes, opt for firm, fresh vegetables to ensure the best texture and flavor in the final dish.
• Prevent soggy vegetables: If you’re worried about the vegetables becoming too watery, you can lightly salt the zucchini and tomatoes as well and let them sit for 10 minutes to draw out excess moisture before assembling the casserole.
• Use a combination of cheeses: For a more flavorful top, use a mix of cheeses like mozzarella, cheddar, or parmesan. Parmesan adds a slightly nutty flavor, while mozzarella gives a creamy melt.
• Add potatoes: For a heartier version, add thinly sliced potatoes to the casserole. Layer them along with the other vegetables for a more filling dish.

Storage

• Refrigeration: Leftover baked vegetable casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes, or microwave individual portions until warmed through.
• Freezing: If you plan to freeze the casserole, do so before baking. Assemble the dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Nutritional Facts (Per Serving, Based on 6 Servings)

• Calories: 180 kcal
• Protein: 6 g
• Carbohydrates: 12 g
• Fat: 12 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 220 mg

Frequently Asked Questions

1. Can I make this dish vegan?
   • Yes, to make this recipe vegan, simply omit the cheese or use a plant-based cheese alternative. You can also substitute the sour cream with a dairy-free version made from soy or cashew.
2. What other vegetables can I add to the casserole?
   • You can add other vegetables like bell peppers, carrots, or potatoes to the casserole for added texture and flavor. Just make sure to slice them thinly to ensure even cooking.
3. Can I use different herbs?
   • Absolutely! While dill is a fresh and mild herb that pairs well with the sour cream, you can also use parsley, cilantro, or basil. Dried herbs like thyme or rosemary can also be added to the vegetable layers for more depth of flavor.
4. What can I serve with this casserole?
   • This baked vegetable casserole can be served as a side dish alongside grilled chicken, fish, or tofu. It also pairs well with a light salad or crusty bread for a complete vegetarian meal.
5. How do I prevent the casserole from being too watery?
   • To avoid excess moisture, lightly salt the zucchini, aubergine, and tomatoes before layering, and let them sit for 10-15 minutes. Pat them dry with a paper towel before assembling the casserole. This will help remove some of the water content.

Conclusion

Baked vegetable casserole with sour cream and cheese is a delicious and wholesome dish that showcases the natural sweetness and flavor of fresh vegetables. With a topping of melted cheese and a creamy garlic-dill sauce, this casserole is a perfect balance of textures and flavors. Whether served as a main dish for a light vegetarian dinner or as a side to a more robust meal, this dish is sure to please. Its ease of preparation and versatility make it a fantastic addition to any dinner rotation. Enjoy this healthy, comforting casserole with friends or family for a warm, nourishing meal!