Description

This Quick and Healthy Zucchini and Pepper Casserole is a delicious, veggie-packed dish that’s both light and satisfying. Loaded with fresh zucchini, sweet peppers, carrots, and onions, this casserole is held together by a creamy, herbed sauce and topped with golden, melted cheese. It’s the perfect balance of wholesome ingredients and rich flavors, making it ideal for a quick weeknight dinner, a hearty vegetarian meal, or a nutritious side dish.

Ingredients

Scale

2.2 lbs (35 oz) zucchini – Provides a tender, slightly sweet base.
2 teaspoons olive oil – Adds richness and helps caramelize the veggies.
2 green peppers – Brings a mild, crisp sweetness.
2 red peppers – Enhances color and adds natural sweetness.
1 carrot – Adds a slight earthiness and vibrant color.
1 onion – Provides depth of flavor and mild sweetness.
1 ¼ cups milk – Creates a creamy, rich texture.
1 ⅛ cups all-purpose flour – Helps thicken the sauce.
3 eggs – Binds the ingredients together.
2 tablespoons dill – Adds a fresh, herby flavor.
1 sachet baking powder – Gives the casserole a light lift.
½ teaspoon black pepper – Enhances overall seasoning.
½ teaspoon salt – Balances and enhances flavors.
3.5 oz grated cheese – Creates a creamy, golden crust

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Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
Prepare the vegetables: Wash, trim, and slice the zucchini, peppers, carrot, and onion into thin rounds or strips.
Sauté the vegetables: Heat olive oil in a skillet over medium heat, add the sliced vegetables, and cook for 5-7 minutes until tender and slightly caramelized. Set aside.
Make the sauce: In a bowl, whisk together milk, all-purpose flour, olive oil, eggs, dill, baking powder, black pepper, and salt until smooth.
Assemble the casserole: Arrange the sautéed vegetables evenly in the prepared baking dish. Pour the creamy sauce over them, ensuring full coverage.
Top with cheese: Sprinkle grated cheese evenly over the top.
Bake for 25-30 minutes, or until the cheese is golden and bubbly.
Let cool for 5 minutes, then serve warm with a side of salad, rice, or crusty bread.

Notes

For extra crispiness, bake uncovered and use a mix of parmesan and mozzarella cheese.
To prevent a watery casserole, lightly salt the zucchini and let it sit for 10 minutes before cooking.
For a protein boost, add cooked chicken, turkey, or tofu.
Make it gluten-free by swapping the all-purpose flour for gluten-free flour.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean