This unique Vegetable Casserole brings together thinly sliced zucchini, carrots, and bell pepper in a visually stunning spiral pattern. Topped with a light egg mixture and Parmesan, this casserole is not only healthy but also an eye-catching addition to any meal. Perfect for brunch, lunch, or dinner, it’s a tasty way to enjoy fresh vegetables.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 2-3 (easily doubled)
Ingredients
- Zucchini: 1, sliced thinly lengthwise
- Carrot: 1, peeled and sliced thinly lengthwise
- Red Bell Pepper: 1, sliced into thin strips
- Olive Oil: For greasing the baking dish
- Egg: 1
- Milk: 75 ml (approx. 1/3 cup)
- Flour: 35g (approx. 1/4 cup)
- Salt: To taste
- Dried Herbs: To taste (such as thyme, basil, or Italian seasoning)
- Parmesan Cheese: Grated, for sprinkling
Directions
- Prepare the Vegetables:
- Peel and slice the zucchini and carrot lengthwise into thin strips.
- Slice the bell pepper into thin strips as well.
- Shape the Casserole:
- Grease a baking dish with olive oil.
- Starting from the center of the dish, arrange the zucchini, carrot, and bell pepper strips in a spiral pattern, placing the strips one after the other in a circular shape until the dish is full.
- Make the Egg Mixture:
- In a bowl, whisk together the egg, milk, and flour. Add salt to taste.
- Pour this mixture evenly over the arranged vegetables in the dish.
- Add Toppings and Bake:
- Sprinkle the top with dried herbs and a generous amount of grated Parmesan cheese.
- Bake in a preheated oven at 190°C (375°F) for 45 minutes to 1 hour, or until the vegetables are tender and the top is golden.
- Serve:
- Let the casserole cool for a few minutes before slicing. Serve warm.
Serving Suggestions
- As a Side Dish: Serve alongside grilled chicken, fish, or tofu.
- With a Salad: Pair with a fresh green or grain salad for a light meal.
- As a Brunch Item: Perfect addition to a brunch spread with eggs and bread.
- With Rice or Quinoa: Serve over rice or quinoa for a more filling meal.
- Topped with Extra Cheese: Add a sprinkle of feta or goat cheese for added flavor.
Cooking Tips
- Thinly Slice the Vegetables: Thin, even slices help the vegetables cook evenly.
- Choose Fresh Herbs if Available: Fresh thyme or basil adds great flavor.
- Customize with Other Veggies: Try adding thin slices of sweet potato or eggplant.
- Adjust Baking Time as Needed: Baking time may vary depending on your oven and the thickness of the vegetables.
- Add More Parmesan: For a cheesier top, sprinkle extra Parmesan during the last 10 minutes of baking.
Recipe Details
- Vegetable Selection:
- Root Vegetables: Potatoes, carrots, and parsnips bring heartiness. Slice thinly for even cooking.
- Zucchini and Squash: Add moisture and a tender texture; slice into rounds or half-moons.
- Other Options: Bell peppers, eggplant, mushrooms, and cherry tomatoes offer color and flavor variety.
- Herbs and Seasoning:
- Fresh Herbs: Use rosemary, thyme, basil, or parsley for a classic Mediterranean flavor.
- Garlic: Minced garlic adds depth, while a bit of onion or shallots can enhance the casserole’s flavor.
- Parmesan: Grated Parmesan works well mixed into the casserole and as a topping, creating a savory, slightly crispy finish.
- Layering and Baking:
- Lightly oil the baking dish, then layer vegetables, seasoning each layer with salt, pepper, herbs, and a bit of Parmesan.
- For a creamy texture, add a splash of cream or a dollop of ricotta cheese between layers.
- Top with additional Parmesan and bake covered at 375°F (190°C) for 25–30 minutes, then uncover and bake for 15 more minutes until golden.
Enjoy as a main dish or a hearty side. Garnish with extra herbs, a sprinkle of Parmesan, or toasted breadcrumbs for added texture.
- Vegetable Selection:
Nutritional Benefits
- Zucchini and Carrot: High in vitamins A and C, fiber, and antioxidants.
- Parmesan: Provides calcium and protein.
- Low in Calories: This casserole is light, ideal for a balanced diet.
- Rich in Antioxidants: The vegetables and herbs add antioxidants, promoting overall health.
- Good Source of Fiber: The vegetables contribute to fiber intake, supporting digestion.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free Option: Substitute flour with gluten-free flour.
- Low-Carb Option: Substitute flour with almond flour or omit it entirely.
Nutritional Facts (Per Serving, Approximate)
- Calories: 120
- Protein: 5g
- Carbohydrates: 10g
- Fat: 6g
- Fiber: 3g
Flavor Variations
- Mediterranean Twist:
- Add sun-dried tomatoes, olives, and a sprinkle of feta cheese for a Mediterranean-inspired flavor.
- Cheesy Herb Option:
- Blend Parmesan with Gruyère or cheddar for a stronger cheese flavor, or add a few slices of provolone for an extra creamy finish.
- Creamy Option:
- Mix in a bit of mascarpone or ricotta cheese between layers for a creamy texture without needing a sauce.Print
Vegetable Casserole with Parmesan and Herbs
- Total Time: 1hr
Description
This unique Vegetable Casserole brings together thinly sliced zucchini, carrots, and bell pepper in a visually stunning spiral pattern. Topped with a light egg mixture and Parmesan, this casserole is not only healthy but also an eye-catching addition to any meal. Perfect for brunch, lunch, or dinner, it’s a tasty way to enjoy fresh vegetables.
Ingredients
Scale- Zucchini: 1, sliced thinly lengthwise
- Carrot: 1, peeled and sliced thinly lengthwise
- Red Bell Pepper: 1, sliced into thin strips
- Olive Oil: For greasing the baking dish
- Egg: 1
- Milk: 75 ml (approx. 1/3 cup)
- Flour: 35g (approx. 1/4 cup)
- Salt: To taste
- Dried Herbs: To taste (such as thyme, basil, or Italian seasoning)
- Parmesan Cheese: Grated, for sprinkling
Instructions
- Prepare the Vegetables:
- Peel and slice the zucchini and carrot lengthwise into thin strips.
- Slice the bell pepper into thin strips as well.
- Shape the Casserole:
- Grease a baking dish with olive oil.
- Starting from the center of the dish, arrange the zucchini, carrot, and bell pepper strips in a spiral pattern, placing the strips one after the other in a circular shape until the dish is full.
- Make the Egg Mixture:
- In a bowl, whisk together the egg, milk, and flour. Add salt to taste.
- Pour this mixture evenly over the arranged vegetables in the dish.
- Add Toppings and Bake:
- Sprinkle the top with dried herbs and a generous amount of grated Parmesan cheese.
- Bake in a preheated oven at 190°C (375°F) for 45 minutes to 1 hour, or until the vegetables are tender and the top is golden.
- Serve:
- Let the casserole cool for a few minutes before slicing. Serve warm.
- Prep Time: 15mins
- Cook Time: 45mins
- Mix in a bit of mascarpone or ricotta cheese between layers for a creamy texture without needing a sauce.Print
- Mediterranean Twist:
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 180°C (350°F) until warmed through to maintain texture.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with fresh vegetables and a good source of vitamins.
- Beautiful Presentation: The spiral pattern makes it visually appealing.
- Versatile Dish: Great as a side, main course, or brunch item.
- Light and Flavorful: Parmesan and herbs add flavor without overpowering.
- Perfect for Any Occasion: Suitable for casual dinners or special occasions.
Storage and Reheating
This casserole stores well in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the layers firm and the cheese topping crispy.
Conclusion
This Vegetable Casserole with Parmesan and Herbs is as delightful to eat as it is to look at. With a colorful arrangement of zucchini, carrot, and bell pepper, it’s a unique way to enjoy a variety of vegetables. Easy to prepare and filled with natural flavors, this casserole is sure to impress at any meal.
Frequently Asked Questions
- Can I make this casserole vegan?
Yes, replace the egg with a flax egg and use plant-based milk. Use nutritional yeast instead of Parmesan. - What other vegetables can I use?
Eggplant, sweet potatoes, or thinly sliced squash would work well in this recipe. - Can I make it dairy-free?
Use plant-based milk and skip the Parmesan or replace it with a dairy-free cheese. - How do I prevent the casserole from being too watery?
Salt the zucchini and let it sit for a few minutes before patting dry to remove excess water. - What’s the best way to slice the vegetables thinly?
Use a mandoline slicer if available for even, thin slices.