This Vegetable Casserole with Greek Yogurt Sauce is a comforting and healthy dish that blends the flavors of cabbage, zucchini, carrots, and eggs, all baked to perfection with a creamy topping of Greek yogurt and mozzarella. It’s a great way to incorporate more vegetables into your diet while enjoying a warm and filling meal. The tangy, mustard-infused Greek yogurt sauce adds a delicious finishing touch, balancing the richness of the casserole. Perfect for a cozy family dinner or as a side dish for your next gathering, this casserole is both nutritious and full of flavor.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
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For the Casserole:
- 500 grams cabbage, shredded
- Salt, to taste
- 2 eggs, beaten
- 1 onion, chopped
- 1 carrot, grated
- 2 zucchinis, grated
- 50 grams Greek yogurt
- Black pepper, to taste
- Olive oil, for greasing
- 30 grams Greek yogurt (additional)
- 50 grams mozzarella cheese, grated
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For the Sauce:
- 3 tablespoons Greek yogurt
- 1 teaspoon mustard
- 1 clove garlic, minced
- Fresh dill, chopped
- 1 pickled cucumber, finely chopped
- Italian herbs, to taste
Directions
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Prepare the Casserole:
- Prepare the Vegetables: Shred 500 grams of cabbage and place it in a large mixing bowl. Sprinkle with salt and let it sit for 10 minutes to soften.
- Grate the Carrot and Zucchini: Grate the carrot and zucchinis. After salting the zucchini, squeeze out excess juice and let them sit for 10 minutes.
- Chop the Onion: Finely chop the onion and add it to the cabbage.
- Combine Vegetables: Add the grated carrot, squeezed zucchini, and chopped onion to the cabbage. Mix well to combine all the ingredients.
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Mix with Greek Yogurt:
- In a separate bowl, combine the beaten eggs, 50 grams of Greek yogurt, and black pepper. Mix until smooth and well combined.
- Pour the egg mixture over the vegetables and stir to coat everything evenly.
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Prepare for Baking:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Grease the Baking Dish: Grease a baking dish with olive oil to prevent sticking.
- Assemble the Casserole: Spread the vegetable and egg mixture evenly in the greased baking dish. Top with 30 grams of Greek yogurt and sprinkle the grated mozzarella cheese over the top.
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Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set. You can check if it’s done by inserting a knife into the center; it should come out clean.
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Prepare the Sauce:
- Mix Ingredients: In a small bowl, combine 3 tablespoons of Greek yogurt, 1 teaspoon of mustard, minced garlic, chopped dill, finely chopped pickled cucumber, and Italian herbs. Mix until smooth and all ingredients are well combined.
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Serve:
- Once the casserole is done, remove it from the oven and let it cool slightly before serving. Serve warm with a generous dollop of the prepared Greek yogurt sauce on the side.
Serving Suggestions This vegetable casserole is a versatile dish that pairs well with a variety of sides. Serve it with a fresh green salad to balance the richness of the casserole. For added comfort, enjoy it with a slice of crusty bread or a light soup. It also makes a great accompaniment to roasted meats or fish for a complete meal.
Cooking Tips
- Squeezing Zucchinis: Make sure to squeeze the excess water from the zucchinis after salting them. This helps to prevent the casserole from becoming too watery and ensures the vegetables cook evenly.
- Adjusting Flavor: Feel free to adjust the seasonings to suit your taste. You can add more herbs or spices such as thyme, oregano, or paprika for extra flavor.
- Make Ahead: This casserole can be prepared ahead of time and stored in the refrigerator for a day or two before baking. Just add the yogurt and cheese topping before putting it in the oven.
Nutritional Benefits
- High in Vegetables: This casserole is packed with nutritious vegetables like cabbage, zucchini, and carrots, which are rich in vitamins and minerals.
- Protein-Rich: The eggs and Greek yogurt provide a good amount of protein, helping to keep you full and satisfied.
- Low Carb: With its vegetable base and lack of flour, this casserole is naturally low in carbs, making it suitable for low-carb or keto diets.
Dietary Information
- Vegetarian: This dish is fully vegetarian, making it an excellent option for plant-based diets.
- Gluten-Free: The casserole is gluten-free as it does not contain any wheat or gluten-containing ingredients.
- Low-Calorie: The use of Greek yogurt and vegetables makes this casserole a light, nutrient-dense option.
Storage Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in the oven at 180°C (350°F) for 10-15 minutes or until heated through.
Conclusion This Vegetable Casserole with Greek Yogurt Sauce is a healthy and hearty dish that’s perfect for any occasion. The blend of cabbage, zucchini, carrot, and eggs provides a satisfying meal that’s both flavorful and nutritious. The creamy yogurt sauce adds a tangy finish, making this casserole a memorable dish for family dinners or gatherings. Easy to prepare, packed with vitamins, and full of flavor, this casserole is sure to become a family favorite.
Frequently Asked Questions
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Can I use a different type of cheese for this casserole? Yes, you can use other cheeses like cheddar, gouda, or feta in place of mozzarella, depending on your preference.
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Can I make this casserole ahead of time? Yes, you can prepare the casserole a day ahead and refrigerate it until you’re ready to bake it.
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Can I substitute the Greek yogurt for another ingredient? You can substitute Greek yogurt with sour cream or a dairy-free yogurt if you prefer.
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Can I add more vegetables to the casserole? Absolutely! Feel free to add other vegetables like bell peppers, spinach, or mushrooms to enhance the flavor.
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How do I know when the casserole is done? The casserole is done when the top is golden brown and the center is firm. You can test it by inserting a knife into the center, which should come out clean.
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Can I freeze the casserole? Yes, you can freeze the casserole before baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
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What can I serve this casserole with? This casserole pairs well with a fresh salad, roasted meats, or a side of crusty bread.
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Can I make this casserole vegan? Yes, you can replace the eggs and Greek yogurt with plant-based alternatives like tofu and vegan yogurt.
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Is there a way to make the casserole spicier? You can add chili flakes, paprika, or a bit of hot sauce to the egg mixture for a spicy kick.
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How can I make the casserole creamier? To make the casserole even creamier, you can add more Greek yogurt or use a creamy cheese like ricotta or cream cheese in place of some of the yogurt.