This delicious zucchini casserole is a perfect way to enjoy fresh vegetables in a rich, comforting dish that’s easy to prepare. Packed with vibrant colors from bell peppers, carrots, and zucchini, this casserole is not only visually appealing but also bursting with flavor. A cheesy, creamy topping adds a delightful finish, making this dish a great option for a family dinner or a potluck gathering. Let’s dive into this wholesome and satisfying recipe!
Ingredients:
For the Casserole:
- 1 zucchini, sliced
- Salt, to taste
- Olive oil (for sautéing)
- 1 onion, finely chopped
- Sunflower oil (for sautéing)
- 1 carrot, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- Black pepper, to taste
- 3 eggs
- 300 ml milk
- 30 ml olive oil
- 5 tablespoons flour
- 10 grams baking powder
- 1 clove of garlic, minced
- Vegetable fat (for greasing)
- Chopped dill, to taste
For the Topping:
- 150 grams cheese, grated
- 2 tablespoons mayonnaise
- 1 teaspoon yogurt
- A squeeze of lemon juice
- Black pepper, to taste
- Chopped green onions, for garnish
Instructions:
- Set the Oven Temperature: Bring your oven up to 375°F (190°C) to preheat. Grease a baking dish with vegetable fat to prevent the casserole from sticking.
- Prepare the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Incorporate the chopped onion and cook it until it turns translucent. Add the chopped carrot, yellow bell pepper, and red bell pepper, and continue to sauté until the vegetables are softened, about 5-7 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
- Prepare the Zucchini: Slice the zucchini into thin rounds. Lightly salt the slices and set them aside on a paper towel to draw out some of the moisture. After a few minutes, pat the zucchini slices dry with another paper towel.
- Make the Batter: In a large mixing bowl, whisk together the eggs, milk, and 30 ml of olive oil. Gradually add the flour and baking powder, mixing until you have a smooth batter. Stir in the minced garlic and chopped dill, then season with a bit of salt and black pepper.
- Assemble the Casserole: Arrange the zucchini slices evenly in the greased baking dish. Spread the sautéed vegetable mixture over the zucchini. Pour the egg and flour batter evenly over the vegetables, making sure everything is well-covered.
- Prepare the Topping: In a small bowl, mix together the grated cheese, mayonnaise, yogurt, a squeeze of lemon juice, and a pinch of black pepper.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is set. The cheese should be gooey and bubbling.
- Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped green onions for a fresh burst of flavor.
Conclusion:
This zucchini casserole is a delightful way to enjoy the natural flavors of fresh vegetables, enhanced by a creamy, cheesy topping. The combination of zucchini, peppers, and carrots creates a colorful and nutritious base, while the rich, savory topping ties everything together. This dish is perfect for any occasion, offering a comforting and satisfying meal that’s sure to please everyone at the table. Enjoy this easy-to-make casserole that brings together wholesome ingredients in a delicious and heartwarming dish!