This Cabbage, Zucchini, and Carrot Casserole is a wholesome, flavorful dish packed with vegetables and topped with a golden, cheesy crust. The combination of tender cabbage, zucchini, and sweet carrots makes for a hearty and nutritious meal, perfect as a main course or a side dish. It’s a great way to enjoy more vegetables and can easily be made vegan by omitting the cheese.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Ingredients:
- 1 small head of cabbage, chopped
- 2 medium zucchinis, sliced
- 2 medium carrots, grated
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice, optional)
- 2 eggs
- 1/2 cup milk (dairy or non-dairy)
- Salt, to taste
- Olive oil or butter, for greasing the baking dish
Directions:
- Prepare the Vegetables:
- Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil or butter.
- Chop the cabbage, slice the zucchinis, and grate the carrots. Set aside.
- Sauté the Vegetables:
- In a large pan, heat some olive oil over medium heat. Add the chopped onions and sauté until softened (about 3-4 minutes).
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the chopped cabbage, zucchini, and grated carrots to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but still slightly firm. Season with cumin, paprika, black pepper, and salt to taste. Remove from heat.
- Prepare the Casserole Mixture:
- In a separate bowl, whisk together the eggs and milk until well combined.
- Add the sautéed vegetable mixture to the bowl and mix well. Stir in the breadcrumbs and cheese (if using).
- Assemble and Bake the Casserole:
- Pour the vegetable and egg mixture into the prepared baking dish. Spread evenly with a spoon.
- If using cheese, sprinkle additional shredded cheese on top.
- Bake in the preheated oven for 30-35 minutes, until the casserole is set, golden on top, and slightly crispy at the edges.
- Serve:
- Let the casserole cool slightly before serving. Garnish with fresh herbs (parsley or dill) if desired. Enjoy your delicious, vegetable-packed casserole!
Serving Suggestions:
- Serve with a side of rice or quinoa for a complete meal.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Pair with a fresh green salad for extra crunch and nutrition.
- Serve alongside grilled chicken or a veggie burger for a more filling meal.
- Enjoy it with a slice of crusty bread for dipping into the flavorful juices.
Cooking Tips:
- For a lighter version, skip the cheese and use a non-dairy milk.
- If you like extra flavor, add herbs like thyme, oregano, or dill to the veggie mixture.
- You can use frozen veggies if fresh ones are unavailable, just make sure to thaw them completely before adding to the casserole.
- For a crispy topping, sprinkle extra breadcrumbs mixed with a little melted butter on top before baking.
Nutritional Benefits:
- High in fiber from cabbage, zucchini, and carrots.
- Rich in vitamins and minerals, including Vitamin C, potassium, and folate.
- Great source of antioxidants from the vegetables, helping to fight inflammation and improve overall health.
- Low in calories and a great way to enjoy a plant-based meal.
Dietary Information:
- Vegetarian (can be made vegan by omitting cheese and using non-dairy milk).
- Gluten-free (if using gluten-free breadcrumbs).
- Dairy-free (if using non-dairy milk and omitting cheese).
Nutritional Facts (per serving, approximate):
- Calories: 200-250 kcal
- Protein: 6-8g
- Carbs: 20-25g
- Fat: 10-15g
- Fiber: 4-6g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can also freeze the casserole for up to 1 month. To reheat, thaw overnight in the fridge and bake in the oven at 180°C (350°F) for about 20-25 minutes.
Why You’ll Love This Recipe:
- It’s easy to make and uses simple ingredients that you likely already have in your kitchen.
- Packed with vegetables, it’s a healthy and filling dish.
- It’s versatile—serve it as a main course, a side dish, or even a snack.
- The casserole can be made ahead of time, making it perfect for meal prepping or busy weeknights.
Conclusion: This Cabbage, Zucchini, and Carrot Casserole is an ideal dish for anyone looking to enjoy a nutritious, delicious, and comforting meal. It’s simple to prepare, full of flavor, and can be customized to suit your tastes. Whether you’re cooking for the family or prepping for the week ahead, this casserole will quickly become a go-to in your recipe collection. Don’t forget to enjoy it with your favorite sauce or a sprinkle of fresh herbs for added freshness!
Frequently Asked Questions:
- Can I make this casserole ahead of time?
Yes, you can prepare it in advance and store it in the fridge for up to 1 day before baking. - Can I use frozen vegetables?
Yes, frozen vegetables work well, just make sure they are thawed and drained of excess water. - Can I add other vegetables to this casserole?
Absolutely! Feel free to add bell peppers, spinach, or any other vegetable you like. - Can I make this casserole vegan?
Yes, you can make it vegan by omitting the cheese and using a non-dairy milk (such as almond or soy milk). - Can I freeze this casserole?
Yes, this casserole freezes well. Just make sure it’s fully cooled before freezing and store it in an airtight container. - What can I use instead of breadcrumbs?
You can use crushed cornflakes or gluten-free breadcrumbs for a similar texture. - How do I prevent the casserole from becoming too soggy?
Be sure to sauté the vegetables long enough to remove excess moisture before adding them to the casserole. - Can I add protein to this casserole?
Yes, cooked chicken, turkey, or even tofu would be great additions. - Can I use other types of cheese?
Yes, feel free to experiment with different cheeses like gouda, mozzarella, or parmesan. - Is this casserole gluten-free?
If you use gluten-free breadcrumbs, this casserole is naturally gluten-free.