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