This Zucchini and Vegetable Casserole is a wholesome and nutritious dish, perfect for a comforting meal. It’s a savory casserole combining fresh zucchini, peppers, onions, and carrots in a fluffy egg batter. The addition of cheese creates a delightful melt-in-your-mouth texture. Topped with a tangy lemon-yogurt sauce, this dish is satisfying and full of flavor, making it perfect for family dinners or as a dish for a gathering. Easy to prepare and packed with vegetables, this casserole is a delicious way to incorporate more veggies into your diet.

Full Recipe:

Ingredients:

For the Casserole:

• 4 zucchini
• Salt (to taste)
• 2 onions, finely chopped
• 1 carrot, grated
• 4 peppers (any color), diced
• Sunflower oil (for sautéing)
• Black pepper (to taste)
• 3 eggs
• 300 ml milk (1.5 cups)
• 30 ml olive oil (2 tablespoons)
• 5 tablespoons flour
• 10 grams baking powder
• 2 cloves garlic, minced
• Fresh dill, chopped (for garnish)
• 150 grams cheese (1-2 cups, cheddar or mozzarella)

For the Lemon-Yogurt Sauce:

• 2 teaspoons mayonnaise
• 3 teaspoons yogurt
• Juice of 1/2 lemon
• Green onion, chopped (for garnish)

Step-by-Step Instructions:

Step 1: Prepare the Zucchini

1. Slice and salt the zucchini: Thinly slice the 4 zucchini and sprinkle them with salt. Mix well and let them sit for 10 minutes. This will help draw out excess moisture.
2. Remove excess water: After 10 minutes, use a clean cloth or paper towel to pat the zucchini dry and remove any excess water.

Step 2: Sauté the Vegetables

1. Cook the onions: In a large pan, heat a tablespoon of sunflower oil over medium heat. Add the 2 chopped onions and sauté until they become soft and translucent, about 5-7 minutes.
2. Add the carrots: Add the grated carrot to the onions, cover the pan, and cook over medium heat for 5 minutes.
3. Add the peppers: After the carrots have softened, add the diced 4 peppers, season with salt and black pepper, and cook covered for 5-7 minutes.
4. Add the zucchini: Finally, add the dried zucchini slices to the vegetable mixture. Stir everything together and cook covered for another 15 minutes over medium heat. Stir occasionally to ensure even cooking.
5. Add garlic: Add 2 cloves of minced garlic about 5 minutes before the vegetables are finished cooking to release its aroma.

Step 3: Prepare the Batter

1. Beat the eggs: In a large mixing bowl, beat 3 eggs until fluffy.
2. Mix wet ingredients: Add 300 ml of milk and 30 ml olive oil to the eggs, whisking well to combine.
3. Add dry ingredients: Gradually sift in 5 tablespoons of flour and 10 grams of baking powder into the egg mixture, stirring constantly to avoid lumps.
4. Combine with vegetables: Once the vegetables are ready, add them into the batter and mix everything together thoroughly.
5. Garnish: Add chopped fresh dill to the mixture for a fresh, herby flavor.

Step 4: Assemble and Bake

1. Prepare the baking dish: Lightly grease a baking dish with sunflower oil and pour in the vegetable and batter mixture. Spread it evenly using a spatula.
2. Add cheese: Sprinkle 150 grams of cheese evenly over the top of the casserole.
3. Bake: Preheat the oven to 180°C (350°F) and bake the casserole for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 5: Prepare the Lemon-Yogurt Sauce

1. Mix the sauce: While the casserole is baking, mix 2 teaspoons of mayonnaise, 3 teaspoons of yogurt, and the juice of 1/2 a lemon in a small bowl. Stir well until smooth.
2. Season: Add a pinch of salt, black pepper, and finely chopped green onion for an extra burst of flavor. Keep the sauce chilled in the refrigerator until ready to serve.

Step 6: Serve

1. Serve the casserole: Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing.
2. Add the sauce: Serve each slice with a generous drizzle of the lemon-yogurt sauce on top for added flavor.
3. Garnish: Optionally, garnish with additional chopped fresh dill or parsley for presentation.

Cooking Tips:

• Remove excess moisture from zucchini: Salting the zucchini helps remove extra water, preventing the casserole from becoming soggy. Make sure to pat the zucchini dry thoroughly before adding it to the vegetables.
• Cheese selection: Use your favorite cheese for the topping. Mozzarella will melt smoothly, while cheddar will provide a sharper flavor.
• Vegetable variations: Feel free to add other vegetables such as spinach, broccoli, or tomatoes to the mix for extra nutrition and flavor.
• Egg mixture consistency: If your batter seems too thick, add a little more milk to make it easier to combine with the vegetables.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
• Freezing: The casserole can be frozen for up to 1 month. To freeze, wrap the baked casserole tightly in plastic wrap and foil. When ready to eat, defrost overnight in the fridge and reheat in the oven at 180°C (350°F) until warmed through.

Nutritional Facts (Per Serving):

• Calories: 320 kcal
• Carbohydrates: 25g
• Protein: 14g
• Fat: 18g
• Fiber: 5g
• Sodium: 420mg
• Calcium: 220mg

FAQs:

1. Can I make this recipe vegan?
Yes! Substitute the eggs with an egg replacer or flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use plant-based milk and vegan cheese options for a fully vegan dish.

2. Can I use other types of flour?
You can substitute all-purpose flour with whole wheat or gluten-free flour, depending on your dietary preference. Just be aware that texture might vary slightly.

3. Can I make this casserole ahead of time?
Yes, you can assemble the casserole in advance and store it in the refrigerator, covered, for up to 24 hours. Bake it when you’re ready to serve.

4. Can I replace zucchini with another vegetable?
While zucchini provides a light, moist texture, you can replace it with eggplant, squash, or even sweet potatoes for a different flavor profile.

 

Conclusion:

This Zucchini and Vegetable Casserole is a delightful, hearty meal that brings out the flavors of fresh vegetables paired with a creamy egg mixture and topped with cheese. Whether you’re serving it for dinner or as a side at a gathering, this dish is sure to be a crowd-pleaser. The tangy lemon-yogurt sauce adds a refreshing touch, balancing the rich flavors. Enjoy this versatile dish fresh from the oven, and don’t forget to experiment with different vegetables and herbs to make it your own!