This easy and quick vegetable casserole is packed with wholesome ingredients like potatoes, zucchini, and cheese, all baked together into a creamy, flavorful dish. Perfect for busy weeknights or a simple, comforting meal that anyone can make!
Servings & Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Info (Per Serving – Approximate)
- Calories: 250
- Fat: 15g
- Carbohydrates: 22g
- Sugar: 4g
- Protein: 8g
(Nutritional values will vary depending on ingredients used.)
Ingredients
- 3 eggs
- 2 tablespoons yogurt
- 70 g flour
- 1 stem spring onions, chopped
- 2 tomatoes, chopped
- 100 g cheese, grated
- 500 g potatoes, peeled and sliced
- 1 zucchini, sliced
- Oil for roasting
- 3 tablespoons cheese, for topping
- 1 onion, chopped
How to Make Quick Vegetable Casserole
-
Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with oil or non-stick spray. -
Prepare the Vegetables:
In a skillet, heat a little oil over medium heat. Add the chopped onion and spring onions and sauté for 2-3 minutes until softened. Add the sliced potatoes and zucchini, cooking for another 5 minutes until slightly tender. Remove from heat. -
Make the Egg Mixture:
In a bowl, whisk together the eggs, yogurt, and flour until smooth. Stir in the grated cheese, chopped tomatoes, salt, and pepper to taste. -
Assemble the Casserole:
Layer the cooked vegetables in the prepared baking dish. Pour the egg mixture evenly over the vegetables, ensuring it covers everything. Sprinkle the top with the additional 3 tablespoons of cheese. -
Bake the Casserole:
Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the casserole is set and the top is golden brown. -
Serve and Enjoy:
Allow the casserole to cool for a few minutes before slicing and serving. Enjoy this simple, healthy dish on its own or with a side salad.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
- Freezer: You can freeze this casserole for up to 1 month. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Q: Can I add other vegetables to this casserole?
A: Absolutely! You can add bell peppers, spinach, mushrooms, or any other vegetables you like to make it more customizable.
Q: Can I use a dairy-free yogurt or cheese?
A: Yes, you can substitute dairy-free yogurt and cheese for a vegan version of this casserole.
Q: Can I prepare this casserole in advance?
A: Yes, you can prepare the casserole the night before and store it in the fridge. Simply bake it the next day when you’re ready to eat.
Q: Can I use frozen potatoes or vegetables?
A: Yes, you can use frozen potatoes and vegetables, but they may release more moisture while baking. Just make sure to thaw and drain them well before using.
Conclusion
This 10-minute Vegetable Casserole is the perfect quick, comforting dish that doesn’t compromise on flavor or nutrition. With a combination of eggs, veggies, and cheese, it’s a satisfying meal that’s easy to make and perfect for busy days!
