Vegetarian Casserole
Prepare a vegetarian casserole with layers of vegetables, beans, and cheese, baked until golden and bubbly.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Zucchini | 2 | Count |
| Eggplant | 1 | Count |
| Red Bell Pepper | 2 | Count |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Canned Diced Tomatoes | 400 | Gram |
| Canned Black Beans | 400 | Gram |
| Whole Milk Mozzarella Cheese | 250 | Gram |
| Parmesan Cheese | 100 | Gram |
| Olive Oil | 3 | Tbsp |
| Dried Oregano | 1 | Tsp |
| Dried Basil | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
- Add zucchini, eggplant, and red bell pepper to the skillet. Cook until slightly softened.
- Stir in canned tomatoes, black beans, oregano, basil, salt, and pepper. Cook for 5 minutes.
- In a baking dish, layer half of the vegetable mixture, sprinkle half of the mozzarella and parmesan cheese.
- Repeat the layers with the remaining vegetable mixture and cheese.
- Cover with foil and bake in the preheated oven for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Let it cool for 5 minutes before serving.
Kitchen equipment
Baking DishSkillet