Preheat the Oven:
Preheat your oven to 200°C (400°F).
Prepare the Vegetables:
In a large pan, heat a drizzle of olive oil over medium heat.
Add the finely chopped red onion and sauté until translucent.
Add the grated carrot, diced red pepper, chopped cauliflower, sliced zucchini, and chopped green onions.
Season with salt to taste and cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Prepare the Batter:
In a large bowl, whisk together the eggs and milk.
Add the whole grain or rice flour and baking powder, and mix until well combined.
Season with a pinch of salt.
Combine and Bake:
Grease a large baking dish with olive oil.
Spread the sautéed vegetables evenly in the dish.
Pour the egg and flour batter over the vegetables, making sure they are well coated.
Bake in the preheated oven for 45 minutes.
Prepare the Topping:
In a small bowl, mix together the Greek yogurt, mayonnaise, and minced garlic.
After 45 minutes of baking, remove the casserole from the oven.
Spread the yogurt mixture over the top of the casserole.
Sprinkle with chopped fresh dill and grated light cheese.
Final Bake:
Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serving Suggestions:
Serve hot, garnished with additional fresh dill if desired.
Pair with a side salad or crusty bread for a complete meal.
Cooking Tips:
For a spicier version, add a pinch of chili flakes to the vegetable mixture.
Feel free to add your favorite vegetables to the casserole for more variety.
Nutritional Benefits:
Vegetables: High in vitamins, minerals, and fiber, supporting overall health.
Whole Grain Flour: Provides complex carbohydrates and fiber, promoting satiety and digestive health.
Eggs: High in protein and essential nutrients.
Dietary Information:
Gluten-Free: Use rice flour to make this casserole gluten-free.
Vegetarian: This recipe is vegetarian-friendly.
Storage Tips:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe:
Easy to Make: Simple steps and minimal ingredients make it perfect for busy days.
Healthy and Nutritious: Packed with vegetables and whole grains, making it a wholesome meal.
Delicious: The combination of creamy yogurt and cheese with fresh vegetables creates a mouthwatering dish.
Conclusion: This Vegetable Casserole is a perfect choice for a healthy and satisfying lunch. Its delicious flavors and nutritious ingredients make it an ideal addition to your meal rotation. Enjoy the wholesome goodness of this easy-to-make casserole and let us know in the comments if you loved this recipe!
Frequently Asked Questions:
Can I use different vegetables in this casserole?
Yes, feel free to substitute with your favorite vegetables or what you have on hand.
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator until ready to bake.
Can I use non-dairy milk in this recipe?
Yes, you can use almond, soy, or oat milk as a substitute for regular milk.
What can I use instead of Greek yogurt?
You can use sour cream or plain yogurt if you prefer.
Can I add meat to this casserole?
Yes, you can add cooked chicken or turkey for extra protein.
How do I make this casserole spicier?
Add a pinch of chili flakes or hot sauce to the vegetable mixture before baking.
Can I freeze this casserole?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before reheating.
What should I do if the casserole is too dry?
Add a bit more milk to the batter to achieve the desired consistency.
Can I use regular flour instead of whole grain flour?
Yes, but using whole grain flour adds more fiber and nutrients.
How can I make this recipe lower in fat?
Use reduced-fat cheese and yogurt, and decrease the amount of oil used for sautéing.
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