This Zucchini Casserole is a delicious and hearty dish perfect for any meal. Combining a medley of vegetables with a rich egg and cheese mixture, this casserole is baked to perfection. It’s an excellent way to enjoy fresh produce and makes for a satisfying, nutritious meal.
Ingredients:
- 1 red onion, chopped
- Olive oil (for frying)
- 2-3 carrots, sliced
- 2 peppers, chopped
- 2-3 zucchini (1 kg), sliced
- 1/2 tablespoon salt
- Black pepper (to taste)
- 3 eggs
- Additional salt (to taste)
- Additional black pepper (to taste)
- 300 ml milk
- 4 tablespoons flour
- 200 g cheese, shredded
Instructions:
- Prepare the Vegetables:
- In a large frying pan, heat a splash of olive oil over medium heat.
- Add the chopped red onion and fry for 5-7 minutes until it starts to soften.
- Add Carrots:
- Add the sliced carrots to the pan and continue to fry for 10 minutes, stirring occasionally.
- Add Peppers:
- Add the chopped peppers, cover with a lid, and let them cook for 10 minutes.
- Add Zucchini:
- Add the sliced zucchini to the pan.
- Season with 1/2 tablespoon of salt and black pepper to taste.
- Cover with a lid and boil for 12 minutes.
- Final Cooking of Vegetables:
- Mix all the vegetables well and cook uncovered for an additional 5-7 minutes to allow excess moisture to evaporate.
- Prepare Egg Mixture:
- In a separate bowl, beat the 3 eggs.
- Add a pinch of salt and black pepper to taste.
- Pour in 300 ml of milk and whisk together.
- Gradually add 4 tablespoons of flour, whisking until smooth.
- Stir in the shredded cheese until well combined.
- Combine and Bake:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with a little olive oil.
- Spread the cooked vegetables evenly in the baking dish.
- Pour the egg and cheese mixture over the vegetables, ensuring it is evenly distributed.
- Bake:
- Place the baking dish in the preheated oven.
- Bake for 35 minutes or until the casserole is set and the top is golden brown.
- Serve:
- Once baked, remove the casserole from the oven and let it cool slightly before serving.
- Enjoy your meal!
Serving Suggestions:
- Serve warm, directly from the baking dish.
- Pair with a fresh green salad or crusty bread.
- Ideal as a main dish or as a side to grilled meats.
Cooking Tips:
- Ensure the vegetables are evenly sliced for consistent cooking.
- Use a mix of cheeses for added flavor.
- Let the casserole cool slightly before slicing to help it set.
Nutritional Benefits:
- Zucchini: Low in calories, high in vitamins A and C.
- Carrots: Rich in beta-carotene, fiber, and antioxidants.
- Peppers: Excellent source of vitamins C and B6.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Nut-Free: This recipe does not contain nuts.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 1 month. Reheat in the oven or microwave.
Why You’ll Love This Recipe:
- Nutritious and Flavorful: Packed with fresh vegetables and rich in protein from the eggs and cheese.
- Easy to Make: Simple steps and common ingredients make this casserole easy to prepare.
- Versatile: Great as a main course or a side dish, and perfect for meal prep.
Conclusion:
This Zucchini Casserole is a delightful and healthy dish that will become a family favorite. With its rich flavors and creamy texture, it’s a wonderful way to enjoy a variety of vegetables in a comforting and satisfying bake. Enjoy every bite of this nutritious and delicious meal!