A vegetable casserole is one of those versatile dishes that can easily adapt to whatever you have in your fridge. It’s colourful, packed with nutrients, and has a comforting, homey feel while still being light enough for everyday meals. This version features a variety of fresh vegetables bound together with a savoury egg and cheese mixture, then baked until golden.
One of the best things about this recipe is how flexible it is. The vegetables can be swapped depending on the season or your personal preferences, and you can make it gluten-free by using chickpea flour instead of regular flour. The finished casserole is just as delicious warm from the oven as it is served cold, making it perfect for lunchboxes, picnics, or quick reheated dinners.
Ingredients
Vegetables
2 zucchinis, finely chopped (about 2 cups)
1 red onion, chopped (about 1 cup)
1 carrot, grated (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1 yellow bell pepper, diced (about 1 cup)
3 garlic cloves, minced
Seasoning
Salt, to taste
Paprika, to taste
Garlic powder, to taste
Wet ingredients
4 large eggs
1/2 cup milk
1/2 cup plain yogurt or sour cream
1 cup grated cheese (cheddar or mozzarella)
Dry ingredients
1/2 cup flour (or chickpea flour for gluten-free)
1 teaspoon baking powder
These quantities fit comfortably in a standard square baking dish, yielding about 6–8 servings depending on portion size.
Method
1. Preheat the oven
Begin by preheating the oven to 180°C (350°F). Lightly grease a square baking dish with oil or butter to prevent sticking. You can also line it with baking paper for easier removal and cleanup.
2. Prepare the vegetables
In a large mixing bowl, combine the chopped zucchinis, red onion, grated carrot, red bell pepper, yellow bell pepper, and minced garlic. The vegetables should be cut small enough to cook evenly during baking but not so finely that they lose their texture.
The combination of these vegetables brings a balance of sweetness, crunch, and freshness, while the garlic adds depth of flavour.
3. Season the vegetables
Sprinkle over salt, paprika, and garlic powder according to taste. Toss everything together so that the seasoning coats the vegetables evenly. Paprika adds a mild warmth and a vibrant colour, while garlic powder enhances the savoury profile without overpowering the freshness of the vegetables.
4. Prepare the wet mixture
In a separate bowl, whisk together the eggs, milk, yogurt (or sour cream), and grated cheese. The yogurt brings a gentle tang and creaminess, while the cheese melts into the mixture, creating a rich, cohesive base that binds the vegetables together.
Make sure the eggs are fully beaten so that the texture of the baked casserole will be smooth and uniform.
5. Combine wet and vegetable mixtures
Pour the wet mixture over the seasoned vegetables. Stir until the vegetables are well coated and evenly distributed. This step ensures that each bite of the casserole will have a good mix of flavour and texture.
6. Add dry ingredients
Sift in the flour and baking powder, mixing gently until just combined. Overmixing at this stage can make the casserole dense, so stir only until the dry ingredients are incorporated. Chickpea flour is an excellent alternative for a gluten-free version, adding a nutty flavour and extra protein.
7. Bake
Pour the mixture into the prepared baking dish. Smooth the top with a spatula so it bakes evenly. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden and the centre is set. You can test doneness by inserting a knife or toothpick into the middle; it should come out clean with no wet batter attached.
8. Cool and serve
Remove the casserole from the oven and let it cool for a few minutes before cutting into squares or slices. This resting time allows the structure to set, making it easier to serve neat portions.
The casserole can be enjoyed warm as a main or side dish, or cooled completely and stored for later.
Tips for the best vegetable casserole
- Drain excess moisture from high-water vegetables like zucchini by sprinkling with a little salt and letting them sit for 5–10 minutes, then patting dry. This helps prevent a watery casserole.
- For a stronger cheese flavour, use a mature cheddar. For a milder, creamier taste, mozzarella works well.
- The yogurt can be replaced with cream for a richer version or with Greek yogurt for extra protein.
- If you want more colour and flavour, roast the vegetables lightly before mixing them into the batter.
Variations
This recipe is a great canvas for creativity. Here are some variations you might enjoy:
- Mediterranean style: Add crumbled feta, chopped olives, and a sprinkle of oregano.
- Spicy version: Stir in finely diced chili peppers or a pinch of cayenne pepper for heat.
- Protein boost: Mix in shredded cooked chicken, turkey, or even tuna for a heartier dish.
- Herb lovers: Add chopped fresh parsley, basil, or dill to the mixture for freshness.
- Vegan option: Replace eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based yogurt and cheese.
Serving suggestions
This vegetable casserole is wonderfully adaptable when it comes to serving. Cut into squares and pack into lunchboxes for a nutritious midday meal, serve alongside a fresh green salad for a light dinner, or pair it with a bowl of soup for a cosy lunch.
It can also work as part of a brunch spread, complementing other egg-based dishes, bread, and fresh fruit.
Storage and reheating
Once cooled, store the casserole in an airtight container in the refrigerator for up to three days. It reheats well in the oven or microwave, though reheating in the oven helps maintain a firmer texture.
If you want to freeze it, cut it into portions first, wrap each piece tightly, and store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Background and appeal
Casseroles have been a staple in home cooking for generations. They offer a practical way to combine a variety of ingredients into one satisfying dish, with minimal hands-on time. This vegetable casserole follows that tradition while embracing fresh, wholesome ingredients.
Because it can be customised so easily, it’s a recipe that works for all kinds of dietary preferences and seasonal changes. It’s also a great way to encourage more vegetable intake in a delicious, approachable form.
Troubleshooting
- Casserole too watery: This is often caused by vegetables releasing water during baking. Pre-cooking or draining them beforehand can help.
- Not set in the centre: The casserole may need a few extra minutes in the oven. Ovens can vary, so always check doneness before removing.
- Top browns too quickly: Cover loosely with foil during the last 10 minutes of baking to prevent over-browning.
Conclusion
This vegetable casserole is a colourful, healthy, and satisfying dish that suits many occasions. It brings together a rainbow of vegetables, a creamy and cheesy binding, and a light, fluffy texture from the eggs and baking powder. Whether served warm for dinner, cold in a lunchbox, or sliced for a picnic, it’s a recipe that’s as practical as it is delicious.
With endless possibilities for variation, it can be reinvented countless times while keeping its comforting essence. Once you’ve tried this base recipe, you’ll find yourself returning to it often, adapting it to whatever you have on hand.