Oven-Baked Zucchini Vegetable Casserole

Tender, juicy, healthy, for every day! Vegetable casserole in the oven with zucchini is a dish of stewed vegetables baked in a delicate egg sauce. It is prepared easily and simply. And in the summer season it will be especially tasty and healthy.
cook time: 1h 20 min
Freya Ashford
Oven-Baked Zucchini Vegetable Casserole

Nutrition Facts (per serving)

73
Calories
5g
Fat
6g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 1.5 tbsp
Milk 130 ml
Eggs 3 pc
Zucchini (small) 1 pc
Carrot 1 pc
White cabbage 850 g
Bulb onions 1 pc
Vegetable oil 3 tbsp
Dill 7 g
Cherry tomatoes 3 pc

Recipe instructions

Step 1

Step 1
How to make vegetable casserole with zucchini in the oven? Prepare the necessary products. Instead of dill, you can use parsley.

Step 2

Step 2
Wash the pre-peeled carrots and grate them on a coarse grater.

Step 3

Step 3
Peel the onion and cut into small cubes.

Step 4

Step 4
Remove the top damaged leaves from the cabbage and wash. Chop the cabbage into thin strips.

Step 5

Step 5
What kind of zucchini works best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If using more mature squash, trim off the rough skin and scoop out the seeded center. Grate the zucchini on a coarse grater.

Step 6

Step 6
Wash the greens, dry them, chop finely.

Step 7

Step 7
Heat vegetable oil in a frying pan. Place the prepared carrots and onions in the pan. Fry the vegetables over moderate heat for 5-7 minutes, stirring occasionally.

Step 8

Step 8
Add cabbage to the pan and stir. Continue cooking the vegetables, stirring, until the cabbage is half cooked.

Step 9

Step 9
Add grated zucchini to vegetables and stir. Salt the vegetables and simmer until done. Young vegetables are very juicy, so during stewing it is better not to cover the pan with a lid so that excess moisture evaporates.

Step 10

Step 10
At the end of cooking, add dill to the vegetables, pepper, and stir. You can use any seasonings to taste and desire. Simmer the vegetables for 1-2 minutes and remove from the heat. Cool the stewed vegetables. To speed up the process, transfer the vegetables from the pan to another container.

Step 11

Step 11
Prepare the filling. Pour the flour with a small amount of milk, grind until the lumps disappear.

Step 12

Step 12
Add the rest of the milk and stir.

Step 13

Step 13
Beat the eggs with a whisk until smooth. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 14

Step 14
Add flour diluted in milk to the eggs. Mix well.

Step 15

Step 15
Pour the egg mixture over the stewed vegetables and stir.

Step 16

Step 16
Grease a baking dish (I have a size of 18*18 cm) with vegetable oil, lay out the resulting vegetable mass, and smooth it out. Cherry tomatoes, wash and dry. Cut each cherry in half and place on top of the casserole.

Step 17

Step 17
Place the dish with vegetables in an oven preheated to 180 C and bake for about 25 minutes. The casserole will thicken and lightly brown at the edges. The cooking time will depend on the height of the casserole and the operating features of the oven, which must be taken into account.

Step 18

Step 18
Cut the vegetable casserole into portions and serve. Bon appetit!

Additional rubrics

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