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Layered Vegetable Casserole Recipe
Ingredients:
- 2 cups zucchini, sliced
- 2 cups tomatoes, sliced
- 1 cup onions, sliced
- 1 cup bell peppers, sliced
- 2 cups cheese, shredded
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Layer the zucchini, tomatoes, onions, and bell peppers in the dish.
- Sprinkle each layer with salt, pepper, and cheese.
- Drizzle olive oil on top.
- Bake for 40 minutes or until vegetables are tender and cheese is golden brown.
What You Will Need for This Dish
- Zucchini: Adds a tender texture and mild flavor, balancing the other vegetables in the casserole.
- Tomatoes: Provide juiciness and a slight tang, enhancing the overall taste.
- Onions: Bring sweetness and depth, complementing the other ingredients.
- Bell peppers: Add a crunchy texture and vibrant color, making the dish visually appealing.
- Cheese: Melts to create a creamy, savory layer, tying all the flavors together.
- Olive oil: Helps in roasting the vegetables, adding a subtle richness.
Read more: Layered Squash Casserole Recipe
Essential Tools and Instruments
What tools/instruments will be needed to make Layered Vegetable Casserole Recipe
- Baking dish: Essential for layering and baking vegetables evenly, ensuring they cook through and meld flavors perfectly.
- Sharp knife: Crucial for slicing vegetables thinly and uniformly, which helps them cook at the same rate.
- Cutting board: Provides a stable surface for safely chopping and slicing vegetables without damaging countertops.
- Measuring cups: Necessary for accurately measuring ingredients like cheese and olive oil, ensuring the right balance of flavors.
- Oven: Required for baking the casserole, allowing the vegetables to become tender and the cheese to melt and brown.
Layered Vegetable Casserole
A hearty and healthy layered vegetable casserole perfect for any meal.
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Equipment
- Baking Dish
- Knife
- Cutting board
Read more: Layered Potatoes Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Zucchini, sliced
- 2 cups Tomatoes, sliced
- 1 cup Onions, sliced
- 1 cup Bell Peppers, sliced
- 2 cups Cheese, shredded
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Layer the zucchini, tomatoes, onions, and bell peppers in the dish.
- Sprinkle each layer with salt, pepper, and cheese.
- Drizzle olive oil on top.
- Bake for 40 minutes or until vegetables are tender and cheese is golden brown.
Notes:
Feel free to add your favorite vegetables or spices.
Nutrition value:
Calories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 200mgIron: 2mg
Read more: Layered Enchilada Casserole Recipe
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time.
Layering the vegetables in a specific order, like starting with zucchini and ending with bell peppers, helps distribute moisture evenly, preventing the casserole from becoming too watery.
Frequently Asked Questions
FAQ:
Can I use other vegetables?
Yes, feel free to add or substitute with your favorites like eggplant or mushrooms.
What type of cheese works best?
Mozzarella, cheddar, or a mix of both works great.
Can I make this ahead of time?
Absolutely, assemble it and refrigerate. Bake when ready.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake.
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