Simple recipes for vegetable casseroles in the oven

If you want to cook an original, tasty and healthy dish, then vegetable casserole will come to the rescue, you can master recipes in the oven in a matter of minutes! Such a side dish would be appropriate on its own or in combination with fish, meat, seafood. Vegetable casserole is a low-calorie dish. Therefore, it will appeal to those who monitor their own weight and adhere to strict diets. You can use fresh or frozen vegetables to make casseroles. Therefore, the dish can be served at the table at any time of the year!

The advantage of vegetable casseroles is that they can be prepared from any combination of products. Therefore, there will always be a special dish on the table that will not become boring. Vegetables go well with various sauces, meat components, and cheese. With their help, you can cook budget and hearty dishes if you use seasonal products!

Recipe for vegetable casserole from different types of cabbage

Do you want to cook a real delicacy that contains a lot of useful substances? Then the recipe for cauliflower and broccoli is what you need. The dish turns out quite bright and sophisticated in appearance. It will appeal to children and adults, in addition, it is independent. Therefore, no supplement is required. But if you still want to add proteins, then you can serve a casserole with fish, steamed or baked in the oven.

Cauliflower and broccoli contain antioxidants, detoxifiers, various minerals and vitamins. They stimulate intestinal peristalsis and improve metabolism. Cauliflower contains tartronic acid, which prevents the deposition of fat. Biotin, which maintains the excellent condition of the skin, hair and nails. In turn, broccoli is rich in iodine, phytoncides and powerful antioxidants. When combined, these two types of cabbage will provide maximum benefits for the body.

Ingredients:

• Cauliflower – 300 grams;
• Broccoli – 300 grams;
• Onion – 1 head;
• Carrots – 1 piece;
• Butter – 50 grams;
• Flour – 2 tablespoons;
• Milk – 200 ml;
• Protein – 1 chicken egg;
• Salt, black pepper – to taste;
• Fresh herbs – optional / decoration before serving;
• Vegetable oil – 2 tablespoons.

Cooking method:

1. In a frying pan, fry chopped carrots and onions in heated vegetable oil. It is better to cut the onion into half rings, and the carrots into medium cubes;
2. Separate cauliflower and broccoli into florets and boil in lightly salted water until tender. It is better that the inflorescences remain slightly crispy. In the oven, when baking, they will reach and become tender, but at the same time they will not fall apart;
3. Fry the flour in part of the butter. Remove pan from heat, add milk and mix well. Beat the chicken protein with a mixer and carefully add to the base of the sauce. It is important that the mass is not hot. Otherwise, the protein will curl;
4. Grease a baking dish with a little butter. We lay out the cabbage inflorescences and fried vegetables;
5. Pour the sauce over the base, lay out the pieces of the remaining butter on top;
6. We send the mass to the oven, heated to 200 degrees, for 25 minutes;
7. We serve the dish to the table, supplementing with chopped herbs.

If you want to make the casserole more satisfying, then you can immediately supplement it with fish fillet or chicken. The fish is placed fresh. As for chicken meat, it must first be boiled or fried.

Hearty vegetable casserole in the oven: recipes for beginners!

For those who prefer to cook hearty dishes, the recipe for vegetable casserole with potatoes is perfect. The dish presented below is best done in the summer-autumn period, when there is an abundance of zucchini and tomatoes, and there are also young potatoes! To reduce the amount of carbohydrates, the protein component must be included in the composition. In our case, it will be hard cheese. We will make the filling from heavy cream and chicken eggs.

The composition can include zucchini or zucchini. Young fruits with a thin skin can not be peeled, but cut and put whole! Zucchini has a very low calorie content. But thanks to the potatoes, the dish will turn out to be quite satisfying. The dish contains tomatoes. You can use cherry or traditional fruits. In the latter case, it is important to first remove the skin, and only then chop the tomatoes.

Ingredients:

• Zucchini – 2 pieces of medium size;
• Potatoes – 2 pieces;
• Tomatoes – 2 pieces;
• Onion – 1 head;
• Garlic – 3 cloves;
• Hard cheese – 150 grams;
• Fatty cream – 200 ml. To reduce the fat content of the finished dish, you can use fat milk;
• Chicken egg – 2 pieces;
• Salt, black pepper – to taste;
• Vegetable oil – 2 tablespoons.

Cooking method:

1. In a frying pan, heat the vegetable oil, in which we fry the onion cut into small cubes;
2. Tomatoes are peeled and cut into medium cubes. To peel a tomato, you can use a special knife or place the tomatoes in boiling water for 40 seconds, after making cross cuts at the base;
3. Add the tomatoes to the onion and simmer for about 5 minutes, stirring occasionally;
4. We clean the garlic, pass it through a press or simply chop it with a knife, send it to the onions and tomatoes;
5. We clean the potatoes, wash them, cut into thin circles;
6. We do the same with zucchini;
7. At the bottom of a heat-resistant form, greased with vegetable oil, lay out the potatoes, salt and pepper it;
8. We place zucchini over the potatoes, salt, pepper;
9. Sprinkle the mass with chopped dill, spread the stewed vegetables;
10. Whisk eggs with cream in a bowl. Salt the mass and pepper a little;
11. We send the filling into the baking dish. Top the mass with grated cheese;
12. We bake the dish at 200 degrees for about 50 minutes.

Serve the dish to the table immediately after preparation. It turns out very satisfying and tasty. Most importantly, you can not supplement the casserole with a meat component!

Lean vegetable casserole: recipe with photo!

The following recipe is perfect for fasting, as well as all those periods when you do not want animal fats. Of course, you can’t call a low-calorie dish, since potatoes are included in the composition. Mushrooms go well with vegetables. They are a protein component. In the summer, it is better to use forest mushrooms, which have an incredible aroma! Although fresh, frozen and dried mushrooms are suitable for preparing this dish.

The recipe is good not only for fasting days, but also for everyday dinner. It perfectly satisfies hunger. But it is worth remembering that mushrooms contain chitin. Therefore, it is not recommended to constantly eat them. If they are taken dried, then before frying they should be soaked in water. Frozen mushrooms are important to defrost properly. To do this, they are placed on the top shelf of the refrigerator and thawed there.

Ingredients:

• Potato – 1 kg;
• Fresh mushrooms – 400 grams;
• Onion – 1 head;
• Vegetable oil – 2 tablespoons;
• Salt and black pepper – to taste.

Cooking method:

• We clean the potatoes, wash them in cold water and lower them into a saucepan with water. The tubers should rest for 15-20 minutes so that the starch leaves;
• Cut the onion into small cubes and fry it in heated vegetable oil until transparent;
• Mushrooms cut into small cubes and sent to the onion. Simmer the mass for about 7 minutes, then add salt and black pepper;
• Dry the potato tubers with a paper towel, then rub on a coarse grater. We put the chips in a bowl, squeezing lightly so that the excess juice stacks;
• Add salt and black pepper;
• Lubricate the heat-resistant form with vegetable oil. We spread in it part of the potato chips, then the mushrooms fried with onions, the rest of the potatoes;
• We send the mass to bake at 180 degrees for 30 minutes;
• We take out the dish from the oven, sprinkle with vegetable oil and send it to bake for another 10 minutes.

Hearty eggplant casserole with meat

Eggplant is called a longevity vegetable. They are used in many dishes! The vegetable contributes to the good functioning of the heart and circulatory system. It is low in calories and contains a large amount of fiber, which removes toxins from the body. When fried, vegetables absorb a lot of vegetable oil. Therefore, nutritionists recommend baking them. Eggplant goes well with meat, which is also included in the recipe.

It is better to include beef or turkey in the composition of the casserole. In the latter case, the dish will turn out to be dietary, satisfying and more healthy. You probably know that eggplant is often supplemented with garlic. In this combination, their taste is perfectly expressed. Therefore, garlic should be used a lot. Often eggplants are bitter. To remove excess bitterness, cut them into slices and sprinkle with salt. Eggplants are in this state for 30 minutes, after which they are washed and used to prepare various dishes.

Ingredients:

• Eggplant – 5 pieces;
• Onions – 2 heads;
• Turkey – 500 grams;
• Tomato – 4 pieces;
• Garlic – 3 cloves;
• Olive oil – 3 tablespoons;
• Fresh herbs – 1 small bunch;
• Salt, black pepper – to taste;
• Butter – 40 grams;
• Flour – 1 tablespoon with a slide;
• Milk – 300 ml;
• Chicken egg – 2 pieces;
• Grated cheese – 1 tablespoon.

Cooking method:

1. Rinse the eggplant thoroughly, cut into circles, which we spread in a mold greased with olive oil. We bake vegetables for about 15 minutes at 200 degrees;
2. Cut the onion into half rings and fry in the remaining olive oil until it becomes transparent;
3. We wash the turkey, cut it into thin long strips, as if on the basics. Add the meat to the onion, fry for about 10 minutes, then add salt and black pepper;
4. We wash the tomato, remove the stalk, peel. We cut one part into rings of medium size, the other into small cubes;
5. Add tomato cubes to onions and meat. Simmer the mass for about 3 minutes, then add the garlic passed through the press to it;
6. While the mass is stewing, let’s prepare the sauce. To do this, fry the flour in butter, let it cool a little. In a bowl, beat the eggs with milk, combine the mixture with the fried flour and mix thoroughly. You can heat the sauce for a few minutes on the stove. But not for long! Otherwise, the eggs will curl up;
7. Put the meat with vegetables, tomato rings and eggplant in a heat-resistant dish, pour the sauce, cover with grated cheese;
8. We send the base to bake for 30 minutes at 180 degrees.

Recipes for simple vegetable casseroles can be quite varied. Therefore, every day it will be possible to delight relatives with original dishes, the preparation of which takes a few minutes.