Are you looking for a simple yet satisfying vegetarian dish that's both healthy and flavorful? Look no further! This recipe, inspired by the culinary queen Tia Mowry, is a fantastic way to enjoy a hearty and nutritious meal without spending hours in the kitchen. This vegetable casserole is perfect for a quick weeknight dinner, a potluck contribution, or even a comforting weekend lunch. It's packed with fresh vegetables and herbs, making it a delicious and healthy option for the whole family. Get ready to experience homemade cooking at its finest with this easy recipe!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can corn, drained
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 1/2 cup milk or vegetable milk (for a vegan option)
- 1/2 cup breadcrumbs
Instructions:
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Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This ensures even cooking and easy cleanup.
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Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
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Combine the ingredients: Add the zucchini, yellow squash, bell pepper, diced tomatoes, corn, broccoli, and cauliflower to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
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Season the vegetables: Stir in the oregano, basil, salt, and pepper.
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Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk (or vegetable milk), and half of the shredded cheddar cheese.
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Assemble the casserole: Pour the vegetable mixture into the prepared baking dish. Pour the egg mixture evenly over the vegetables. Sprinkle the remaining cheddar cheese and breadcrumbs over the top.
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Bake: Bake for 30-35 minutes, or until the casserole is set and golden brown. Let it cool for a few minutes before serving.
Tips for the Best Vegetable Casserole:
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy. Adjust cooking time based on your vegetable preference.
- Customize your veggies: Feel free to add other vegetables you enjoy, such as carrots, mushrooms, or green beans.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it cheesy: Use your favorite type of cheese, or a blend of cheeses.
Variations:
- Vegan Vegetable Casserole: Replace the eggs with a flax egg substitute (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use vegan cheese and milk.
- Hearty Casserole: Add cooked quinoa or brown rice for extra protein and fiber.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 25-30g
This delicious and healthy vegetable casserole is a perfect example of quick dinner ideas and easy recipes, ideal for busy weeknights. The combination of fresh vegetables, herbs, and cheese creates a flavorful dish that's sure to become a family favorite. Enjoy this amazing and versatile recipe, perfect for showcasing the best recipes without sacrificing your health or time. It's a testament to the power of simple, homemade cooking and a great addition to your collection of healthy meals.