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“Cheesy Baked Zucchini and Vegetable Medley Casserole”
Introduction
This layered vegetable casserole combines the freshness of zucchini, tomatoes, and other vegetables with the rich, comforting touch of melted cheese. It’s a perfect dish for those seeking a flavorful, low-carb option for family dinners or potluck gatherings.
Ingredients
- 2 medium zucchinis, thinly sliced
- 2 tomatoes, thinly sliced
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 200 grams of mozzarella cheese, shredded
- 100 grams of parmesan cheese, grated
- Salt and pepper, to taste
- Olive oil, for drizzling
- Optional: herbs like basil or oregano for extra flavor
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil.
- Layering the Vegetables: Start with a layer of zucchini slices at the bottom of the dish. Add salt and pepper. Follow with a layer each of tomatoes, bell peppers, and onions. Sprinkle minced garlic and optional herbs over the onions.
- Adding the Cheese: Cover the vegetables with a generous layer of mozzarella and parmesan cheeses. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
- Baking: Drizzle a bit of olive oil over the top layer. Bake in the preheated oven for about 30-40 minutes, or until the vegetables are tender and the cheese on top is golden and bubbly.
- Serving: Let the casserole cool for a few minutes before slicing. Serve warm as a main dish or a hearty side.
Conclusion
This zucchini and vegetable casserole is not only visually appealing but also packed with flavors and nutrients. It’s an excellent way to use up surplus vegetables and can be adapted to include whatever you have on hand. Enjoy the melding of juicy vegetables with the creamy, golden cheese crust that makes every bite satisfying.
This dish aligns well with a variety of diets, making it a versatile choice for gatherings where dietary preferences vary.
