Italian Vegetable Casserole

Italian Vegetable Casserole

Ingredients

• • 4 zucchini, cut into cubes
  • Salt, to taste

• • 2 onions, thinly sliced
  • Olive oil, for frying
  • 1 carrot, peeled and sliced into quarters

• • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • Black pepper, to taste

• • 1 clove garlic, pressed
  • 3 eggs
  • 10 fluid ounces milk (300 ml)

• • 2 tablespoons olive oil
  • 5 tablespoons flour
  • 2 teaspoons baking powder

• Fresh dill, finely chopped
• 5.5 ounces cheese (150 grams), grated

Directions

Prepare the Vegetables:

1. 1. Salt the Zucchini:
      • • Cut the zucchini into cubes, add salt, and stir. Leave for 10 minutes to release excess moisture.

   2. Sauté Onions:
      • Cut the onions into thin slices. Pour some oil into a pan and fry the onions over medium heat for 5 minutes. Cover with a lid.

1. 1. Add Carrots:
      • Peel and slice the carrot into quarters, then into slices. Add the carrots to the onions and fry for another 5 minutes over medium heat.
   2. Add Bell Peppers:
      • • Cut the yellow and red bell peppers into thin slices. Add them to the pan with the onions and carrots, stirring well. Season with salt and black pepper.

   3. Add Zucchini:
      • Drain the juice from the zucchini and add them to the pan. Press a clove of garlic and add it to the vegetables. Stir and simmer for another 10 minutes under the lid.

Prepare the Liquid Dough:

6. 6. Beat Eggs and Milk:
      • Crack the eggs and beat them with a whisk. Add the milk and mix well.
   7. Combine Ingredients:
      • • Add 2 tablespoons of olive oil, 5 tablespoons of flour, and 2 teaspoons of baking powder to the egg mixture. Stir well.

   8. Add Dill:
      • Finely chop the dill and add it to the dough, stirring well.

Assemble the Casserole:

9. 9. Prepare Baking Sheet:
      • Line a baking sheet with baking paper.
   10. Layer Vegetables:
       • • Spread the sautéed vegetables evenly on the baking sheet.

   11. Pour Liquid Dough:
       • Pour the liquid dough over the vegetables and stir evenly to combine.

Bake:

12. 12. First Bake:
        • Preheat the oven to 180°C (360°F). Place the baking sheet in the oven and bake for 20 minutes.
    13. Add Cheese:
        • • Grate 5.5 ounces (150 grams) of cheese and sprinkle it over the casserole.

    14. Second Bake:
        • Return the casserole to the oven and bake for another 20 minutes, or until the cheese is melted and golden brown.

Serve:

15. Cut and Serve:
    • Cut the prepared vegetable casserole into pieces. Serve hot and enjoy the tender, juicy casserole with a crispy cheese crust.

Cooking Tips

• • Draining Zucchini: Ensure you drain the zucchini well after salting to avoid a watery casserole.

• Even Cooking: Stir the vegetables occasionally while sautéing to ensure even cooking.
• Cheese Choice: Use a cheese that melts well, such as mozzarella or cheddar, for the best results.

Nutritional Benefits

• • Zucchini: Low in calories and high in vitamins C and A.

• Bell Peppers: Rich in vitamins A and C, and antioxidants.
• Cheese: Provides protein and calcium.

Dietary Information

• • Vegetarian: This recipe is suitable for vegetarians.

• Gluten-Free Option: Use gluten-free flour and baking powder.

Why You’ll Love This Recipe

• • Comforting and Nutritious: Combines the health benefits of vegetables with the comforting taste of a casserole.
  • Easy to Prepare: Simple steps and common ingredients make this recipe accessible.

• Delicious Flavor: The combination of sautéed vegetables and melted cheese is irresistible.