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Vegetable casserole

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Cookinero 3 Oct 2025
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Vegetable casserole

Vegetable casserole is a light and tasty dish made from vegetables, cheese and sour cream. The assembled casserole is cooked in the oven without using oil, so the dish is dietary and suitable for those who lead a healthy lifestyle. In addition to the vegetables specified in the recipe, you can use other ingredients for the casserole, such as carrots and potatoes.

How to cook Vegetable casserole

Step 1

Vegetable casserole

Start assembling the casserole. Place the eggplants on a baking sheet. Sprinkle the eggplants with garlic and brush with sour cream. Salt and pepper. Place the tomatoes in the next layer. Sprinkle them with garlic and brush with sour cream. Place the zucchini in the next layer. Brush them with sour cream, sprinkle with garlic and grated cheese.

Step 2

Vegetable casserole

Bake the casserole. Lay out the remaining vegetables in the same way. Sprinkle the casserole with grated cheese on top, cover with foil and bake for 40 minutes. Remove the foil a few minutes before it is ready.

Vegetable casserole - FAQ About Ingredients, Baking Time and Storage

Absolutely! For a lighter option, plain Greek yogurt works well. For a dairy-free version, you can use a vegan sour cream alternative or even a thin layer of olive oil mixed with a squeeze of lemon juice.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The vegetables will soften over time but will still be delicious.
Yes, as written, this recipe is naturally gluten-free. Always double-check your specific cheese brand to ensure no gluten-containing additives were used.
Yes, you can assemble the casserole completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it goes into the oven cold.
This casserole is a hearty side dish perfect alongside grilled chicken, fish, or steak. For a vegetarian meal, it's excellent with a portion of quinoa, crusty bread, or a simple green salad.
You can freeze it, but be aware that the vegetables will become very soft upon thawing and reheating. For best results, freeze in individual portions. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
To reduce moisture, you can salt the sliced eggplant and zucchini beforehand and let them sit for 20-30 minutes. This draws out excess liquid. Pat them dry thoroughly with paper towels before assembling the casserole.
Definitely! Sliced mushrooms, bell peppers, or onions would be wonderful additions. Just be mindful that different vegetables may have different moisture contents, which could slightly affect the baking time.

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