low-calorie vegetable casserole recipe

Ingredients

• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup chopped fresh tomatoes (or canned, no salt added)
• 1 tsp olive oil
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• Optional: 1/4 cup low-fat shredded mozzarella or nutritional yeast

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2–3 minutes.
3. Add zucchini, eggplant, and bell peppers. Cook for 5–7 minutes, stirring occasionally.
4. Stir in tomatoes, salt, pepper, oregano, and paprika. Simmer for 5 more minutes until the veggies are softened.
5. Transfer the mixture to a baking dish. Spread evenly and optionally top with shredded cheese or nutritional yeast.
6. Bake uncovered for 20–25 minutes, until the top is slightly golden and vegetables are fully tender.
7. Let cool slightly and serve warm. Enjoy as a meal on its own or as a side.

This recipe is filling, packed with fiber, and keeps calories low while providing tons of flavor!

Would you like a meal-prep version of this to last for several days?