Vegetable Casserole with Zucchini, Carrots, and Bell Peppers

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This Vegetable Casserole is a wholesome dish packed with vibrant zucchini, bell peppers, carrots, and a touch of cheese. Topped with a golden cheese crust, it’s perfect as a main course or a flavorful side dish. A nutritious option for a light meal that will leave everyone asking for seconds!

Preparation Time

  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour

Ingredients

  • Zucchini: 4 medium-sized, cut into cubes
  • Salt: To taste
  • Onions: 2 medium, thinly sliced
  • Olive oil: For frying
  • Carrot: 1 medium, peeled and quartered
  • Yellow bell pepper: 1, thinly sliced
  • Red bell pepper: 1, thinly sliced
  • Black pepper: To taste
  • Garlic: 1 clove, pressed
  • Eggs: 3 large
  • Milk: 10 fl oz (300 ml)
  • Olive oil: 2 tbsp
  • Flour: 5 tbsp
  • Baking powder: 2 tsp
  • Fresh dill: Finely chopped
  • Cheese: 5.5 oz (150 g), grated

Directions

Prepare the Vegetables:

  1. Salt the Zucchini:
    • Toss the zucchini cubes with salt. Let sit for 10 minutes to release excess moisture, then drain.
  2. Sauté the Vegetables:
    • Heat olive oil in a pan. Fry onions over medium heat for 5 minutes, covered.
    • Add the carrots and fry for another 5 minutes.
    • Add yellow and red bell peppers, stirring well. Season with salt and black pepper.
    • Stir in the drained zucchini and pressed garlic. Cover and simmer for 10 minutes.

Prepare the Liquid Dough:
3. Mix Wet Ingredients:

  • Beat eggs with a whisk. Add milk and mix well.
  1. Add Dry Ingredients:
    • Stir in 2 tbsp olive oil, 5 tbsp flour, and 2 tsp baking powder. Mix until smooth.
  2. Add Herbs:
    • Chop dill finely and add to the mixture. Stir to combine.

Assemble the Casserole:
6. Prepare Baking Sheet:

  • Line a baking sheet with parchment paper.
  1. Layer Vegetables and Pour Dough:
    • Spread sautéed vegetables evenly on the sheet. Pour the liquid dough over and stir gently to combine.

Bake:
8. First Bake:

  • Preheat oven to 180°C (360°F). Bake for 20 minutes.
  1. Add Cheese:
    • Sprinkle grated cheese evenly on top.
  2. Second Bake:
    • Bake for another 20 minutes, or until the cheese is melted and golden.

Serve:
11. Cut and Enjoy:
– Slice the casserole into pieces and serve warm.

Serving Suggestions

  • Serve with a side of crusty bread or a fresh garden salad.
  • Pair with a tangy yogurt or herb dressing for extra flavor.

Cooking Tips

  • Ensure the zucchini is drained well after salting to avoid a watery casserole.
  • Stir the vegetables occasionally while sautéing to ensure even cooking.
  • Use mozzarella, cheddar, or Gruyère for a creamy cheese crust.

Nutritional Benefits

  • Zucchini: Low in calories, high in vitamins A and C.
  • Bell Peppers: Rich in antioxidants and vitamin C.
  • Carrot: Provides beta-carotene for healthy skin and eyes.

Dietary Information

  • Vegetarian-friendly.
  • Can be made gluten-free by substituting flour with a gluten-free alternative.

Nutritional Facts (Per Serving)

  • Calories: 250
  • Protein: 10 g
  • Fat: 12 g
  • Carbohydrates: 25 g
  • Fiber: 4 g

Storage

Why You’ll Love This Recipe

  • Packed with fresh vegetables and creamy cheese.
  • Simple to prepare with minimal cleanup.
  • A versatile dish that works for any meal.
  • Healthy, hearty, and satisfying!

Conclusion
This Vegetable Casserole with Zucchini, Carrots, and Bell Peppers is a perfect blend of nutrition and flavor. Its cheesy crust and tender vegetables make it a go-to dish for weeknights or gatherings. Try this recipe today and enjoy a wholesome, satisfying meal!

Frequently Asked Questions

  1. Can I use frozen vegetables?
    Yes, thaw and drain thoroughly before using to prevent excess moisture.
  2. What cheese works best for this recipe?
    Mozzarella, cheddar, or a mix of Parmesan and Gruyère are ideal choices.
  3. Can I prepare this casserole in advance?
    Yes, assemble and refrigerate overnight. Bake fresh when ready to serve.
  4. How do I make this gluten-free?
    Substitute the flour with a gluten-free alternative.
  5. Can I add meat to the casserole?
    Yes, cooked chicken, sausage, or bacon can be mixed in for added protein.
  6. What other herbs can I use?
    Basil, thyme, or parsley can complement the dish nicely.
  7. How do I prevent the casserole from being watery?
    Ensure the zucchini is thoroughly drained before cooking.
  8. Can I freeze the casserole?
    Freezing is not recommended as the texture of the vegetables may change.
  9. What can I serve alongside this dish?
    Pair with a fresh salad, roasted vegetables, or garlic bread.
  10. How long will leftovers last?
    Leftovers can be stored in the fridge for up to 3 days.
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