Ingredients:
2 medium zucchini, chopped
2 tbsp olive oil
1 onion, diced
1 red pepper, chopped
1 green pepper, chopped
1 tomato, diced
3 eggs, beaten
120 ml (½ cup) tomato sauce
1 garlic clove, minced
Salt, ground black pepper, paprika, and ground ginger (to taste)
1 tsp Italian herbs
100 g mozzarella, shredded
3 tbsp Greek yogurt
Fresh parsley, chopped (for garnish)
Directions:
Cook the Vegetables:
Heat olive oil in a large pan and sauté the onion until soft.
Add the chopped zucchini, red and green peppers, and diced tomato. Cook for 5-7 minutes until tender.
Prepare the Casserole:
Pour the beaten eggs over the cooked vegetables and stir gently to combine.
Add the tomato sauce, minced garlic, and season with salt, black pepper, paprika, ground ginger, and Italian herbs. Simmer for 3-4 minutes.
Add Cheese and Bake:
Sprinkle shredded mozzarella evenly over the mixture.
Drop spoonfuls of Greek yogurt on top and transfer the pan to a preheated oven (180°C/350°F) for 10-15 minutes until the cheese melts and turns golden.
Garnish and Serve:
Remove from the oven and garnish with fresh parsley. Serve hot.
Serving Suggestions:
Serve with a side of crusty bread or a light cucumber salad for a balanced meal.
Perfect as a standalone dish or a side to grilled meats.
Cooking Tips:
Make sure to cook the vegetables until tender before adding the eggs to ensure the best texture.
You can substitute mozzarella with cheddar or a vegan cheese alternative if preferred.
Nutritional Benefits:
This dish is packed with vitamins from the vegetables and protein from the eggs and cheese, making it a balanced and nutritious meal.
Dietary Information:
This recipe is vegetarian-friendly and can easily be adapted to gluten-free by ensuring the cheese and other products are gluten-free.
Nutritional Facts (Per Serving):
Calories: 210 kcal
Protein: 12 g
Fat: 14 g
Carbohydrates: 8 g
Enjoy