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Preparation: Preheat the oven to 180°C and lightly grease a baking dish with olive oil.
Sauté the vegetables: In a pan with a little olive oil, sauté the zucchini, mushrooms, bell peppers, onions, carrots, and garlic until lightly browned.
Prepare the batter: In a bowl, combine the flour, milk, eggs, baking powder, olive oil, dill, basil, pepper, and salt until well blended.
Mix: Fold the sautéed vegetables into the batter.
Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the grated cheese on top. Bake in the preheated oven for about 30-35 minutes, until the casserole is golden brown and firm.
Serve: Let the casserole cool slightly, cut into pieces, and serve.
Nutritional values per serving (based on 6 servings):
Calories: approx. 180 kcal
Fat: 10 g
Protein: 7 g
Carbohydrates: 14 g
Fiber: 2 g
Tips:
Variations: You can vary the vegetables as desired, e.g., with broccoli, spinach, or tomatoes.
Cheese: For more flavor, you can combine different types of cheese, e.g., mozzarella and Parmesan.
Vegan: For a vegan version, replace the eggs with flax eggs and the cheese with plant-based alternatives.
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