Step 1: Prepare the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Vegetables
- Wash and chop all the vegetables into bite-sized pieces.
- Pat them dry with a clean kitchen towel.
Step 3: Season the Vegetables
In a large bowl, combine:
- Broccoli
- Cauliflower
- Bell peppers
- Zucchini
- Onion
- Garlic
- Olive oil
- Italian seasoning
- Paprika
- Salt and pepper
Toss until all the vegetables are evenly coated.
Step 4: Arrange in the Baking Dish
- Spread the vegetables evenly in the prepared baking dish.
- Scatter the cherry tomatoes over the top.
Step 5: Prepare the Creamy Mixture
In a separate bowl, whisk together:
- Eggs
- Greek yogurt
- Milk
- Mozzarella
- Parmesan
- Parsley
- Garlic powder
- Onion powder
- Salt and pepper
Whisk until smooth.
Step 6: Assemble
- Pour the creamy mixture evenly over the vegetables.
- Gently shake the dish so the mixture settles between the vegetables.
Step 7: Bake
- Bake for 35–40 minutes, or until the vegetables are tender and the egg mixture is set.
- For a golden top, broil for the last 2–3 minutes if desired.
Step 8: Cool and Serve
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh parsley or basil if desired.
Serve warm as a light main course or as a side dish.
Tips for Success
- Add spinach or mushrooms for extra nutrition.
- Use reduced-fat cheese to keep the calorie count lower.
- Don’t overcook the vegetables—they should remain slightly crisp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
Pair this casserole with:
- A fresh green salad
- Grilled chicken or turkey breast
- Whole-grain bread
- Brown rice or quinoa for a more filling meal
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
This wholesome vegetable casserole is creamy, flavorful, and full of colorful vegetables, making it an easy and nutritious addition to a balanced eating plan.
