This comforting zucchini and vegetable casserole is a perfect combination of fresh vegetables, creamy mozzarella, and a flavorful sauce. It’s an easy-to-make dish that’s both delicious and nutritious. Whether for a light dinner or a family meal, it’s a great way to enjoy seasonal produce with the added richness of cheese and a tangy yogurt sauce.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
3 eggs (about 150g)
1 tsp salt (5g)
½ tsp black pepper (2g)
50 ml milk
1 tbsp fresh parsley (about 5g)
2 zucchini (about 250g)
1 red onion (about 100g)
1 tbsp olive oil (15g)
1 carrot (about 70g)
1 red pepper (about 100g)
6 mushrooms (about 100g)
1 can canned corn (about 150g)
1 can canned peas (about 150g)
2 tomatoes (about 200g)
100g mozzarella cheese
3 tbsp Greek yogurt or sour cream (about 45g)
1 garlic clove (about 5g)
1 tbsp soy sauce (15g)
1 tbsp fresh dill (about 5g)
Directions:
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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