This Zucchini and Vegetable Casserole is a delightful and nutritious dish that’s easy to make and bursting with flavor. It’s perfect for any meal and sure to be a hit with family and friends. Follow this simple recipe to create a delicious and satisfying meal.
Preparation Time:
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 zucchini
- 1 teaspoon salt (for zucchini)
- 1 onion
- Olive oil
- 1 carrot
- 1 red bell pepper
- 1 green bell pepper
- 14 ounces (400 grams) champignons (mushrooms)
- 4 fluid ounces (120 milliliters) sour cream
- 1 teaspoon salt (for seasoning)
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 3 eggs
- 4 fluid ounces (120 milliliters) sour cream (additional)
- 3 tablespoons flour
- A small bunch of parsley
- 3 cloves garlic
- 8 cherry tomatoes
- 8 ounces (240 grams) soft cheese
Instructions:
- Preparing the Zucchini:
- Cut the zucchini into rings, then into small strips, and finally into cubes.
- Place the zucchini cubes into a bowl.
- Add 1 teaspoon of salt, stir, and squeeze to release water from the zucchini.
- Leave for 10 minutes.
- Cooking the Vegetables:
- Chop the onion and heat olive oil in a pan over medium heat.
- Add the onion to the pan and fry for 2 minutes.
- Grate the carrot and add it to the pan, cooking for another 5 minutes.
- Chop the red and green bell peppers and add them to the pan.
- Add the champignons (sliced) to the pan.
- Squeeze excess liquid from the zucchini and add it to the pan with the other vegetables.
- Seasoning:
- Add 4 fluid ounces (120 milliliters) of sour cream to the pan.
- Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano.
- Mix well and simmer for another 5 minutes.
- Preparing the Baking Dish:
- Transfer the vegetables from the pan into a baking dish.
- Making the Filling:
- In a separate bowl, beat 3 eggs.
- Add 4 fluid ounces (120 milliliters) of sour cream, 3 tablespoons of flour, chopped parsley, and grated garlic (3 cloves).
- Mix well to combine.
- Assembling the Casserole:
- Pour the egg mixture over the vegetables in the baking dish.
- Halve the cherry tomatoes and place them on top of the casserole.
- Grate 8 ounces (240 grams) of soft cheese and sprinkle it over the top.
- Baking:
- Preheat the oven to 360°F (180°C).
- Bake the casserole for 30 minutes until the top is golden and the vegetables are tender.
Serving Suggestions:
- Serve the casserole hot, garnished with fresh parsley.
- Pair with a side salad or crusty bread for a complete meal.
Cooking Tips:
- Use fresh, high-quality vegetables for the best flavor.
- Adjust seasoning to taste, adding more or less salt, pepper, and oregano as desired.
Nutritional Benefits:
- This casserole is rich in vitamins and minerals from the variety of vegetables used.
- It’s a great source of protein from the eggs and cheese.
Dietary Information:
- This dish is vegetarian.
- To make it gluten-free, substitute the flour with a gluten-free alternative.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s easy to make and uses simple, fresh ingredients.
- The combination of vegetables, eggs, and cheese makes it a comforting and satisfying meal.
- It’s versatile and can be customized with your favorite vegetables and seasonings.
Conclusion:
This Zucchini and Vegetable Casserole is a nutritious and delicious dish that’s perfect for any occasion. It’s easy to prepare, packed with flavor, and sure to be a hit with everyone at the table. Enjoy this wholesome and satisfying meal that you can make any day of the week!