Vegetable Casserole
This low-calorie vegetable flan is a delicious and simple dish that can be made quickly. It's packed with protein, veggies and cheese. Perfect for an easy lunch or healthy dinner to share with the family!
[adrotate group="2"] [adrotate group="4"]- 300g/10.6oz Mushrooms (sliced)
- 1 Medium Onion (sliced and quartered)
- 1 Red Bell Pepper (diced)
- 1 Yellow Bell Pepper (sliced and quartered)
- 3 Carrots (cut in half lengthwise and thinly sliced)
- 2 Garlic Cloves (sliced)
- 3 Zucchini (see note)
- 1 Tsp Cumin
- ½ Tsp Mild Chilli Powder
- Salt & Pepper
- 350ml Milk
- 3 Large Eggs
- 50ml Vegetable Oil
- 2½ Tbsp Plain Flour
- 2½ Tbsp Baking Powder
- 150g/5.3oz Shredded Cheddar Cheese (topping)
In a bowl, add the eggs and stir with a balloon whisk. Add the milk, stir together, then add the oil, flour and baking powder and whisk together until well incorporated.
Butter grease a baking dish and dust with flour.
Place the zucchini in a bowl. Sprinkle with salt and mix together. Let sit for 10 minutes, then squeeze out the water with your hands and set aside.
In a medium pan, heat a little olive oil and cook the onions and carrots together until the onions start to soften.
Add the bell peppers and cook for a few minutes, stirring occasionally.
Add the mushrooms, season with salt and pepper and continue cooking for a few more minutes until the mushrooms start to soften.
Add the sliced garlic, cumin and chilli powder and stir through just for 2 more minutes. Turn of heat and transfer to your prepared baking dish.
Scatter the zucchini on top then pour over the egg mixture.
Top with cheddar cheese, freshly ground pepper and bake in preheated oven 180C/350F for about 45 minutes until golden on top.
Enjoy!
- Cut the zucchini lengthwise into thin strips the size of match sticks using a julienne blade of a mandoline slicer. Or if using a knife, cut them lengthwise into thin slices, then cut the slices into thin strips.