This Vegetable Casserole with Mozzarella is a delicious, nutrient-packed dish featuring a medley of sautéed vegetables, creamy batter, and melted mozzarella cheese. Served with a tangy dill sauce, it’s perfect as a main course or hearty side dish.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
For the Casserole:
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- 150 ml cream
- 50 g flour
- 1 tsp baking powder
- Dill, chopped
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 carrot, grated
- 1 bell pepper, diced
- 200 g mushrooms, sliced
- 1 small cabbage, shredded
- 200 g mozzarella cheese, grated
For the Dill Sauce:
- 2 tbsp yogurt
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- Black pepper, to taste
- Dill, chopped
Directions
Prepare the Batter:
- Preheat the oven to 180°C (356°F).
- In a bowl, whisk together eggs, salt, black pepper, cream, flour, and baking powder until smooth.
- Stir in chopped dill.
Sauté the Vegetables:
- Heat vegetable oil in a large skillet over medium heat.
- Add onion and garlic, sautéing until fragrant.
- Stir in carrot, bell pepper, mushrooms, and cabbage. Cook until the vegetables are softened.
- Season with salt and black pepper.
Assemble the Casserole:
- Grease a baking dish and spread the sautéed vegetables evenly.
- Pour the batter over the vegetables, ensuring it covers them evenly.
- Top with grated mozzarella cheese.
Bake:
- Bake in the preheated oven for 20 minutes, or until the top is golden and set.
Prepare the Dill Sauce:
- In a small bowl, combine yogurt, mayonnaise, lemon juice, black pepper, and dill. Mix well.
Serve:
- Let the casserole cool slightly before slicing. Serve warm with the dill sauce on the side.
5 Serving Suggestions
- Pair with a simple green salad for a light meal.
- Serve alongside roasted potatoes or rice.
- Add a dollop of sour cream or tzatziki for extra creaminess.
- Complement with grilled chicken or fish.
- Enjoy with a crusty slice of bread for a hearty dinner.
Cooking Tips
- Use fresh vegetables for the best flavor, or substitute with frozen if needed.
- Adjust the spices to suit your taste, adding chili flakes for a spicy kick.
- Ensure the batter evenly covers the vegetables for consistent cooking.
- Reheat leftovers in the oven to maintain the texture.
- Store leftovers in an airtight container for up to 2 days in the fridge.
Nutritional Benefits
- Vegetables: Packed with fiber, vitamins, and antioxidants.
- Eggs and Cream: Provide protein and richness.
- Mozzarella: Adds calcium and creaminess.
Dietary Information
- Vegetarian-friendly.
Nutritional Facts (Per Serving – Serves 6)
- Calories: 230
- Protein: 9 g
- Carbohydrates: 12 g
- Fat: 16 g
- Fiber: 3 g
- Sugar: 4 g
Why You’ll Love This Recipe
- Easy to prepare with simple, wholesome ingredients.
- Combines creamy, cheesy, and fresh vegetable flavors.
- Versatile as a main course or side dish.
- Perfect for meal prep or family dinners.
Conclusion
This Vegetable Casserole with Mozzarella and Creamy Dill Sauce is a comforting, flavorful dish that’s both nutritious and satisfying. With its cheesy top and fresh dill sauce, it’s a versatile recipe that’s perfect for any occasion.
Frequently Asked Questions
- Can I use other cheeses? Yes, cheddar, gouda, or feta work well.
- Can I add meat? Yes, cooked chicken or ground turkey can be added to the vegetable mix.
- What if I don’t have cabbage? Substitute with spinach, kale, or zucchini.
- Can I make it vegan? Use plant-based cream, yogurt, and cheese alternatives, and replace eggs with a flaxseed or chickpea flour substitute.
- How do I store leftovers? Refrigerate in an airtight container for up to 2 days.
- Can I freeze the casserole? Yes, freeze portions and reheat in the oven.
- What can I serve with it? A side of bread, rice, or a light salad pairs well.
- Is it gluten-free? Use gluten-free flour and baking powder.
- Can I skip the dill sauce? Yes, but it adds a tangy freshness to the dish.
- What other herbs can I use? Parsley, basil, or thyme are great alternatives.