low-calorie vegetable casserole recipe

Ingredients

• 1 large head of broccoli, cut into florets
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 medium carrot, grated
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup low-fat Greek yogurt (or plain low-fat yogurt)
• 1/2 cup low-fat cottage cheese (or ricotta cheese)
• 1/3 cup shredded light mozzarella cheese (optional, for topping)
• Salt and pepper to taste
• 1/2 tsp paprika (optional)
• 1/4 tsp chili flakes (optional)
• Olive oil spray (or 1 tsp olive oil)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil spray.
2. Steam the broccoli florets for 3–4 minutes until just tender. Drain and set aside.
3. In a large mixing bowl, combine the zucchini, red bell pepper, grated carrot, and chopped onion. Add the steamed broccoli and minced garlic.
4. In a separate bowl, whisk together the eggs, Greek yogurt, and cottage cheese. Season with salt, pepper, paprika, and chili flakes if using.
5. Pour the yogurt mixture over the vegetables and mix well to coat everything evenly.
6. Transfer the vegetable mixture to the prepared baking dish. Spread evenly.
7. Sprinkle with shredded mozzarella on top if using.
8. Bake in the preheated oven for 30–35 minutes, or until the top is golden and the casserole is set.
9. Let cool slightly before serving.

💡 Tip: This dish stores well in the fridge and tastes great hot or cold. Perfect for meal prep!

Would you like a version without eggs or dairy for a vegan option?