This Veggie Egg Casserole layers a custardy egg‑milk batter with sautéed zucchini, red onion, carrot, bell pepper, mushrooms, corn, and peas, then tops it with fresh tomato slices and melted mozzarella. The result is a golden‑brown, sliceable bake that’s simultaneously light and satisfying. Finished with a tangy Greek yogurt–dill sauce spiked with garlic and soy, it balances savory richness with bright, herbal notes—perfect for brunch, lunch, or a weeknight dinner.
Preparation, Cook, and Total Times
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Prep Time: 20 minutes – chopping vegetables, whisking eggs, and making sauce
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Cook Time: 25 minutes – sautéing veggies and baking the casserole
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Total Time: 45 minutes – from start to serve
YIELD
Serves 4–6 as a main course or 8–10 as a hearty appetizer.
CUISINE
Modern fusion—mixing Mediterranean egg‑bake traditions with Eastern European vegetable pancakes.
A Full List of Ingredients
For the Casserole:
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3 eggs (≈150 g)
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1 tsp salt (5 g)
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½ tsp black pepper (2 g)
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50 ml milk
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1 Tbsp chopped fresh parsley (5 g)
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2 zucchini (≈250 g), grated and squeezed
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1 red onion (100 g), diced
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1 Tbsp olive oil
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1 carrot (70 g), grated
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1 red bell pepper (100 g), diced
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6 mushrooms (100 g), sliced
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1 can corn kernels (150 g), drained
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1 can peas (150 g), drained
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2 tomatoes (200 g), sliced
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100 g mozzarella cheese, grated
For the Yogurt‑Dill Sauce:
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3 Tbsp Greek yogurt (45 g)
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1 garlic clove (5 g), minced
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1 Tbsp soy sauce (15 g)
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1 Tbsp chopped fresh dill (5 g)
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Salt and pepper, to taste
Step‑by‑Step Cooking Directions
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Preheat & Whisk: Preheat oven to 180 °C (350 °F). In a bowl, whisk eggs, milk, salt, pepper, and parsley until combined.
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Sauté Veggies: Heat oil in a skillet over medium. Add onion and sauté 3 min. Stir in carrot, pepper, and mushrooms; cook 3 min. Add zucchini, cover, and cook 5 min. Finally stir in corn and peas; season lightly.
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Combine & Transfer: Pour egg mixture into the skillet, stirring gently to coat vegetables. Transfer to a greased 20×20 cm baking dish.
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Top & Bake: Arrange tomato slices atop the mixture and sprinkle with mozzarella. Bake 20–25 min until cheese is bubbly and golden.
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Make Sauce: While baking, mix yogurt, garlic, soy sauce, dill, salt, and pepper. Chill until serving.
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Serve: Remove casserole, let rest 5 min, then drizzle sauce over the top or serve alongside.
Nutritional Information
(Per serving, serves 6; estimates)
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Calories: 230 kcal
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Protein: 12 g
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Carbs: 13 g
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Fat: 13 g
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Fiber: 3 g
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Sodium: 480 mg
The Origins and Popularity of the Recipe
Baked egg dishes like Spanish tortilla and Italian frittata have long celebrated eggs and veggies. This modern casserole borrows the layering concept from Eastern European vegetable bakes and adds Mediterranean ingredients like zucchini, olive oil, and yogurt sauce. Its simplicity, make‑ahead ease, and healthy profile have made it a staple in home kitchens and brunch menus worldwide.
Reasons Why You’ll Love the Recipe
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Colorful & Nutritious: Packed with a rainbow of veggies.
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One‑Dish Meal: Protein, vegetables, and dairy in a single bake.
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Make‑Ahead Friendly: Assemble earlier and bake when ready.
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Crowd‑Pleasing: Mild flavors and gooey cheese appeal to all ages.
Health Benefits
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High in Vitamin A & C: From carrots and peppers.
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Lean Protein: Eggs and yogurt add muscle‑supporting protein.
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Probiotics: Greek yogurt contributes beneficial cultures.
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Low Carb Option: Skip peas/corn for a lower‑carb version.
Serving Suggestions
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Serve with a crisp green salad and vinaigrette.
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Pair with crusty whole‑grain bread.
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Accompany with roasted potatoes or quinoa for extra heartiness.
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Offer lemon wedges for a bright, acidic finish.
Common Mistakes to Avoid
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Skipping Zucchini Drainage: Leads to a watery bake—always squeeze out liquid.
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Overcrowding Pan: Veggies should sauté, not steam—use a large skillet.
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Underbaking: Ensure the center is set; jiggle test—no liquid wobble.
Pairing Recommendations
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Wine: A crisp Sauvignon Blanc or light rosé.
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Beer: A wheat beer or pilsner refreshes the palate.
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Non‑Alcoholic: Sparkling water with cucumber slices.
Cooking Tips
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Uniform Chop: Cut vegetables evenly for consistent cooking.
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Room‑Temp Eggs: Whisk cold eggs slowly or let them sit 10 min before using.
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Rest Before Slicing: Let the casserole stand to firm up and slice cleanly.
Variations to Try
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Spinach & Feta: Swap corn/peas for spinach and stir in crumbled feta.
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Mexican‑Style: Add chili powder, black beans, and pepper jack cheese; serve with salsa.
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Mushroom‑Swiss: Increase mushrooms and use Swiss cheese; omit tomato.
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Keto Version: Omit peas/corn and use heavy cream instead of milk.
Similar Recipes to Try
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Spanish Tortilla Española with potatoes
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Italian Vegetable Frittata
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Greek Spanakopita (spinach pie)
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Quiche Lorraine with bacon and cheese
Ingredient Spotlight
Zucchini: A low‑calorie summer squash high in vitamin C and fiber. When squeezed dry, it adds bulk and moisture without sogginess—perfect for egg bakes and fritters.
Conclusion
This Veggie Egg Casserole with Mozzarella & Yogurt‑Dill Sauce is a versatile, colorful, and satisfying dish that brings wholesome vegetables and protein together in a single bake. Its ease of preparation, vibrant flavors, and make‑ahead convenience make it ideal for any mealtime—impress guests at brunch or simplify weeknight dinners with this reliable crowd‑pleaser.
10 Comprehensive FAQs
1. Can I use frozen vegetables?
Yes—thaw and drain thoroughly before sautéing to remove excess moisture.
2. How far ahead can I assemble?
Assemble and refrigerate up to 4 hours; bake straight from cold (add 5 min cook time).
3. Can I make it gluten‑free?
Yes—ensure your yogurt and seasonings are gluten‑free and no flour is used.
4. My casserole is watery—what went wrong?
Likely excess zucchini moisture or under‑sautéed vegetables; drain and cook longer.
5. Can I omit the tomato layer?
Absolutely—swap with roasted red peppers or skip for a lighter top.
6. How do I reheat leftovers?
Warm in a 180 °C oven for 8 minutes to retain crisp edges; microwave will soften the crust.
7. What other cheeses work?
Cheddar, feta, pepper jack, or goat cheese add unique flavors.
8. Can I double the recipe?
Yes—use a larger baking dish and adjust bake time by 5–10 minutes.
9. How do I make it spicier?
Stir in chopped jalapeños or chili flakes into the sautéed veggies.
10. My eggs didn’t set—any tips?
Ensure oven temperature i