Baked Zucchini, Carrot, and Potato Casserole
Baked Zucchini, Carrot, and Potato Casserole
A fuss-free, meatless dish that is savory, tender, and incredibly easy to prep.
Prep time: 15 minutes
Bake time: 40–50 minutes
Yields: 4–6 servings
Ingredients
Vegetables: 12 oz (total) of carrots, potatoes, and zucchini
Onions: 5.5 oz, finely chopped
Protein: 3 eggs
Aromatics: 2-3 cloves of garlic, minced
Oil: 2 tbsp vegetable oil
Seasoning: 1 tsp salt, plus pepper to taste
Herbs: Fresh herbs (like parsley or dill) at your discretion
Breading: 3 tbsp ready-made breadcrumbs or 2 slices of crumbled bran bread
Instructions
1. Prepare the Vegetables
Grate the carrots, potatoes, and zucchini using a box grater.
Chef’s Tip: After grating the zucchini and potatoes, squeeze out the excess moisture with your hands or a kitchen towel to prevent the casserole from becoming soggy.
Finely chop the onions and mince the garlic.
2. Create the Mixture
In a large mixing bowl, beat the 3 eggs with the vegetable oil, salt, and pepper.
Stir in the grated vegetables, chopped onions, minced garlic, and your choice of fresh herbs.
Mix in the breadcrumbs (or crumbled bran bread) to help bind the ingredients together.
3. Assemble and Bake
Preheat your oven to 350°F (180°C).
Grease a glass baking dish and pour the vegetable mixture into it, smoothing the top with a spatula.
Bake for 40 to 50 minutes, or until the center is set and the top has turned a beautiful golden brown.
4. Serve
Let the casserole rest for 5 minutes after taking it out of the oven to allow the juices to redistribute.
Slice into squares and serve warm.
Perfect Pairings
Since you’ve been working on your Skillet Bread, this casserole is the ideal topping or side. You can scoop the warm vegetable bake directly onto a piece of the crusty bread for a complete, nutritious meal.
