Light, useful, almost not reflected in a slender figure - it's all vegetable casseroles, recipes of which are as varied as your imagination is rich. To prepare a dish, you can combine layers from various vegetables: potatoes, carrots, zucchini, tomatoes, corn, eggplants, season with any spices. In summer or in winter, suitable vegetables will always be found, especially since frozen mixtures can be used in winter.
How to cook a vegetable casserole?
Prepare the dish in a simple way: cut the vegetables, put them in a mold, pour sour cream or sauce and send them to the oven. Be sure to add tomatoes and onions - they will add juiciness to vegetables, and grated cheese - to get a mouth-watering ruddy crust. Of course, if you fill with sour cream or cream with grated cheese, the dish will turn out very tasty, but you can cook and lightweight recipe of vegetable casserole, diet. To do this, replace fatty sour cream with a lower percentage of fat or take a thick tomato sauce.
Dietary vegetable casserole
We offer you a recipe in which low-fat sour cream is used as a filling, but you can cook an even more dietary version of the vegetable casserole if you dress it with tomato sauce with spices. Cheese can be taken low-fat or, even, replaced with salted cheese.
Ingredients:
- tomato - 1 pc .;
- onion - 1 piece;
- vegetables - 500 g;
- eggs - 3 pieces;
- sour cream - to taste;
- cheese - to taste;
- salt, pepper - to taste.
Preparation
To prepare this dish, take a pound of any vegetables to your taste. It is best to choose more dense, cut into slices and lay on the bottom of the baking dish. Then spread onions, cut into half rings, and tomatoes, cut into slices. Prepare a filling of sour cream, beaten eggs and 200 grams of grated cheese, pour in the vegetables, and sprinkle with grated cheese (about 100 grams) and any spices to your liking. Cook about 40-45 minutes in the oven at 170 degrees. In addition to vegetables, you can use mushrooms - a vegetable casserole with mushrooms will get the same dietary as the most common.
Vegetable casserole with eggplant
In summer, when the season of vegetables is in full swing - it's time to prepare a casserole with fresh vegetables. In the market a huge selection of eggplant, tomato, young potatoes, just take and experiment. For spices, you can take any ready-made or add more fragrant fresh herbs - basil, oregano, dill, parsley.
Ingredients:
- eggplant - 1 piece;
- potatoes - 4 pcs .;
- onion - 2 pieces;
- greens - to taste;
- sweet pepper - 1 pc .;
- mayonnaise - 200 g;
- egg - 3 pieces;
- cheese - 300 g;
- tomato - 3 pcs .;
- garlic - 2 cloves;
- spices - to taste.
Preparation
Eggplant, peel the potatoes from the peel, cut into slices about 0.5-1 cm. Lubricate the form with vegetable oil and spread the vegetables, then salt. The next layers are onions, cut into half rings,
Eggplants can be remarkably replaced with zucchini or squash and prepare a vegetable casserole with zucchini and cheese. For the recipe, take 2-3 of them and reduce the amount of potatoes, leaving 1-2.