This Vegetable Casserole is a nutritious and flavorful dish perfect for a healthy lunch or dinner. Packed with fresh vegetables and enhanced with a creamy Greek yogurt sauce, this casserole is both satisfying and low in calories. Let’s dive into the details of this delicious recipe!
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
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
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
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.
- Grate the carrot and zucchinis. Squeeze out excess juice from the zucchinis after salting them and let them sit for 10 minutes.
- Chop the onion finely.
- Add the grated carrot, squeezed zucchinis, and chopped onion to the cabbage. Mix well.
- Mix with Greek Yogurt:
- In a separate bowl, combine the beaten eggs, 50 grams of Greek yogurt, and black pepper. Mix well.
- Pour the egg mixture over the vegetables and stir until everything is well combined.
- Prepare for Baking:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with olive oil.
- Spread the vegetable mixture evenly in the baking dish.
- Top with 30 grams of Greek yogurt and sprinkle 50 grams of grated mozzarella cheese over the top.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set.
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 well until all ingredients are fully combined.
Serve
- Finish and Serve:
- Once the casserole is done baking, remove it from the oven and let it cool slightly before serving.
- Serve the casserole warm with a generous dollop of the prepared Greek yogurt sauce on the side.
Serving Suggestions
- Serve this casserole with a side salad for a complete meal.
- Pair with crusty bread or a light soup for added comfort.
Cooking Tips
- Squeezing Zucchinis: Make sure to squeeze out as much juice as possible from the grated zucchinis to prevent the casserole from becoming too watery.
- Seasoning: Adjust the seasoning to your taste by adding more salt, pepper, or herbs as desired.
Nutritional Benefits
- Cabbage: Low in calories and high in fiber, vitamin C, and K.
- Zucchini: Very low in calories and rich in vitamins A and C.
- Carrot: High in beta-carotene, fiber, and antioxidants.
- Greek Yogurt: Provides protein and probiotics, promoting digestive health.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Ensure all ingredients are gluten-free for a gluten-free option.
- Low-Calorie: A healthy, low-calorie dish perfect for weight management.
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave for a quick meal.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with fresh vegetables and Greek yogurt.
- Easy to Make: Simple steps and readily available ingredients.
- Delicious: A flavorful and satisfying dish that’s perfect for any meal.
Conclusion
Thank you for joining me in making this delicious Vegetable Casserole with Greek Yogurt Sauce. It’s a simple, healthy, and tasty option for lunch or dinner. Enjoy this nutritious dish with your family and friends, and let me know in the comments how you liked it!
Bon Appetit!