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Best ever vegetable casserole recipe
I won’t say that it’s low in calories, but it’s not far from being there. It’s an amazing casserole, You can eat it cold or at the room temperature. Its big advantage is that you can make it a few days in advance and then store it in the fridge, even Aviv loves it.
I take all of the vegetables I have available and put them in the casserole. This is my magic casserole. It takes me about 10 minutes to make it and then put it in the oven. It’s colorful, refreshing, a truly beautiful and
nutritious casserole. And all of this beauty is in one pan. It’s non-dairy because I wanted it to be
suitable for both lunch and dinner.
Make it, you won’t regret it. It’s great. I haven’t made such a good casserole in a long time.
20X30 Pan
Ingredients:
Onion, diced
2 tablespoons oil
4 small bell peppers/shoshka
400 g cabbage, diced
Sweet potato, diced
4 small zucchini, diced
4 eggs
60 g flour (half a cup less than a tablespoon)
Half a teaspoon black pepper
A heaped teaspoon salt
Preparation:
1. Heat a large skillet with 2 tablespoons of oil. Fry the cabbage for about 5 minutes. Add the peppers, sweet potato, onion and zucchini. Steam for about 10 minutes over medium heat, stirring occasionally. There is no need to add oil. The intention is to steam the vegetables until they soften slightly.
2. Preheat oven to 180 degrees and line a baking sheet with baking paper.
3. Whisk eggs and spices. Add the flour and whisk until it is absorbed into the eggs. Add the vegetables and mix until a uniform, thick mixture is formed. Spread in an even layer on the baking sheet.
4. Bake for about 50 minutes.
83 calories per cube
