Imported from the web

Healthy Vegetable Casserole

Name: Healthy Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup broccoli florets; 2 cup cauliflower florets; 2 carrots (medium, sliced); 1 zucchini (diced); 1 red bell pepper (chopped); 1 cup mushrooms (sliced); 1 onion (small, diced); 1 cup plain Greek yogurt; 0.5 cup milk; 2 clove garlic (minced); 1 tsp Italian seasoning; 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; olive oil or cooking oil (for lightly greasing the casserole dish); 1 cup shredded mozzarella cheese (for topping); 0.25 cup grated Parmesan cheese (for topping); 0.5 cup whole wheat breadcrumbs (for topping); fresh parsley (optional garnish); chives (chopped; optional garnish)

Recipe by cooking.freejam.shop

Imported by John Tan on SeeMeCook

A colorful oven-baked casserole of broccoli, cauliflower, carrots, zucchini, bell pepper, mushrooms, and onion coated in a creamy Greek-yogurt sauce. Mozzarella, Parmesan, and whole-wheat breadcrumbs form a golden topping.

8 servings65 minAmerican

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Ingredients

2 cup broccoli florets
2 cup cauliflower florets
2 carrots (medium, sliced)
1 zucchini (diced)
1 red bell pepper (chopped)
1 cup mushrooms (sliced)
1 onion (small, diced)
1 cup plain Greek yogurt
0.5 cup milk
2 clove garlic (minced)
1 tsp Italian seasoning
0.5 tsp paprika
0.5 tsp salt
0.25 tsp black pepper
olive oil or cooking oil (for lightly greasing the casserole dish)
1 cup shredded mozzarella cheese (for topping)
0.25 cup grated Parmesan cheese (for topping)
0.5 cup whole wheat breadcrumbs (for topping)
fresh parsley (optional garnish)
chives (chopped; optional garnish)

Steps

1
Preheat the oven to 190°C (375°F). Lightly grease a 9×13-inch casserole dish.
2
Wash and chop the broccoli, cauliflower, carrots, zucchini, red bell pepper, mushrooms, and onion into bite-sized pieces as specified. Place all of the vegetables in a large mixing bowl.
3
Mix the vegetables gently until they are evenly combined.
4
In a separate bowl, whisk together the Greek yogurt, milk, minced garlic, Italian seasoning, paprika, salt, and black pepper until smooth and creamy.
5
Pour the creamy sauce over the mixed vegetables.
6
Stir thoroughly until all of the vegetables are coated with sauce.
7
Transfer the coated vegetables to the prepared casserole dish and spread the mixture evenly.
8
Sprinkle the mozzarella, Parmesan, and whole-wheat breadcrumbs evenly over the top.
9
Place the casserole in the preheated oven and bake at 190°C (375°F) for 40–45 minutes, until the vegetables are tender, the cheese is melted, and the top is golden brown.
10
Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving so it can set and be served more easily.
11
Garnish with fresh parsley or chopped chives, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 4–5 days or frozen for up to 3 months; thaw overnight before reheating. To reheat, bake at 180°C (350°F) for 15–20 minutes or microwave individual portions for 2–3 minutes. The casserole may be assembled up to 24 hours ahead and refrigerated before baking. Frozen vegetables may be used if thawed and drained first. Suggested variations include adding cooked chicken, turkey, chickpeas, or white beans; using feta, spinach, and Kalamata olives; adding black beans, corn, cheddar, and taco seasoning; omitting breadcrumbs for a low-carb version; or replacing the yogurt and cheese with plant-based alternatives for a vegan version.