Can I use frozen zucchini?

Yes, but thaw completely and squeeze out water thoroughly, otherwise the casserole will be too watery.

Why did my casserole turn out watery?

Most likely the zucchini released too much liquid. Next time, squeeze them well after grating and let drain.

Can I substitute sour cream with mayonnaise?

Mayo adds a richer taste but increases calories. You can use a 2:1 mix of sour cream and mayo.

How to check if it's done?

Insert a wooden skewer in the center — it should come out clean, and the top should be golden and firm.

Vegetable casserole

Name: Vegetable casserole
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Zucchini — 500 g; Tomatoes — 300 g; Red Onion — 20 g; Tomato ketchup — 20 g; Spice — 1 g; Chicken egg — 220 g; Sour cream — 150 g; Hard cheese — 200 g

60min

1411g

Nutrition per 100g

This vegetable casserole is a true celebration of color and flavor. Juicy zucchini, sweet tomatoes, tender onions, and melted cheese, topped with a creamy egg and sour cream mixture — incredibly aromatic and appetizing. Ideal for a healthy dinner or as a side to meat. Only 80 calories per serving — enjoy without limits!

DietHealthyanddeliciousCheeseVegetablesBaked

WHAT YOU WILL NEED

From ingredients

8 products

Vegetable Base

Custard

Spices

Cheese Topping

SIMPLE PROCESS

Step by step recipe

To keep the casserole moist but not watery, grate the zucchini and squeeze out excess liquid. Slice tomatoes not too thin so they hold their shape. The egg-sour cream custard adds tenderness, while the cheese crust gives a golden finish. Bake until the top is golden brown and enjoy.

Step 1

Prep the Vegetables

Wash zucchini, peel if skin is tough, and grate coarsely. Salt, let sit for 10 minutes, then squeeze out juice. Slice tomatoes into ½ cm rounds, and onion into half-rings.

Step 2

Layer the Ingredients

Grease a baking dish. Layer half the zucchini, then onion, tomatoes, and the remaining zucchini. Lightly sprinkle each layer with spices.

Step 3

Make the Custard

In a bowl, mix eggs, sour cream, ketchup, and remaining spices, whisk until smooth. Pour over the vegetables.

Step 4

Add Cheese

Grate hard cheese coarsely and sprinkle evenly over the top.

Step 5

Bake

Preheat oven to 180°C (350°F) and bake the casserole for 30-40 minutes until the cheese crust is golden and vegetables are tender.

Step 6

Serve

Let the casserole rest for 10 minutes, then slice into portions. Serve hot with fresh herbs or sour cream. Enjoy!

CHEF'S TIP

Remove Excess Moisture from Zucchini

After grating, salt the zucchini and let sit for 10 minutes, then squeeze out liquid with your hands. This prevents a watery casserole.

Choose Firm Tomatoes

Use firm, meaty tomatoes so they don't break down during baking. Avoid soft ones or substitute with cherry tomatoes.

Custard for Creaminess

Whisk eggs, sour cream, and ketchup thoroughly until smooth — this ensures even coating and a creamy texture.

Let It Rest

After turning off the oven, leave the casserole inside for 10 minutes — it becomes firmer and easier to slice.

SUBSTITUTIONS

Add your taste

With Eggplant Replace zucchini with eggplant — slice into rounds, salt, and let sit to remove bitterness. The flavor becomes richer.
With Ground Meat Add a layer of chicken or beef mince between vegetables — turns the casserole into a hearty main dish. Increase baking time to 50 minutes.
With Mushrooms Layer sautéed button mushrooms over the zucchini — mushroom aroma perfectly complements the vegetables.
Cheese-Free (Lighter) Skip cheese, top with breadcrumbs or leave open — calories drop to about 55 kcal.

HOW TO STORE

How to Store Vegetable Casserole

Cool to room temperature, transfer to a covered container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes or in the microwave. Freezing is not recommended, as vegetables become watery and lose texture.

GOOD TO KNOW