Description
This wholesome vegetable casserole is a delicious, nutritious dish loaded with fresh zucchini, mushrooms, peppers, and carrots, all enveloped in a creamy, savory sauce. Perfect for a comforting family dinner, meal prep, or a vegetarian-friendly gathering. Simple, healthy, and packed with flavor!
Ingredients
Scale
- 4 zucchinis, sliced
- 7–8 button mushrooms, sliced
- 2 peppers (any color), diced
- 2 red onions, sliced
- 1 carrot, peeled and cut into crescents
- 5 tablespoons flour
- 1 ¼ cups milk
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the zucchini, mushrooms, peppers, red onions, and carrots, then sauté for 8-10 minutes until softened and lightly caramelized. Season with salt and pepper.
- Sprinkle flour over the vegetables and stir well to coat evenly.
- Slowly pour in the milk, stirring constantly to form a creamy sauce. Continue cooking until the sauce thickens.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling.
- Let cool slightly before serving. Enjoy warm!
Notes
- For a richer texture, swap milk with unsweetened almond milk or add a spoonful of Greek yogurt.
- Add protein by mixing in chickpeas, tofu, or shredded cheese.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave in 30-second intervals.
- Make it vegan-friendly by using plant-based milk and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian