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Ingredients:
Red Onion: 1, finely chopped
Olive Oil: For sautéing
Carrot: 1, grated
Red Pepper: 1, diced
Cauliflower: 1 small, chopped into florets
Zucchini: 1, sliced
Green Onions: A handful, chopped
Salt: To taste
Eggs: 3 large
Milk: 300 ml (1 ¼ cups)
Whole Grain or Rice Flour: 200g (1 ⅓ cups)
Baking Powder: 1 teaspoon
Greek Yogurt: ½ tablespoon
Mayonnaise: ½ tablespoon
Garlic: 1 clove, minced
Fresh Dill: Chopped, to taste
Light Cheese: 150g (about 1 ½ cups), grated
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Directions:
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Prepare the Vegetables:
In a large pan, heat a drizzle of olive oil over medium heat.
Add the finely chopped red onion and sauté until translucent, about 3 minutes.
Add the grated carrot, diced red pepper, chopped cauliflower, sliced zucchini, and green onions. Season with salt to taste.
Cook the vegetables for 5-7 minutes, stirring occasionally, until slightly tender. Remove from heat.
Prepare the Batter:
In a large bowl, whisk together the eggs and milk.
Gradually add the flour and baking powder, stirring until well combined.
Season the batter with a pinch of salt.
Combine and Bake:
Grease a large baking dish with olive oil.
Spread the sautéed vegetables evenly across the dish.
Pour the egg and flour batter over the vegetables, ensuring they are well coated.
Bake in the preheated oven for 45 minutes.
Prepare the Topping:
In a small bowl, mix together the Greek yogurt, mayonnaise, and minced garlic.
After 45 minutes, remove the casserole from the oven.
Spread the yogurt mixture over the top of the casserole, then sprinkle with chopped fresh dill and grated light cheese.
Final Bake:
Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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