Vegetable Casserole with Zucchini in the Oven
Tender, juicy, and healthy - perfect for everyday meals! This vegetable casserole with zucchini is made from stewed vegetables baked in a delicate egg mixture. It’s easy to prepare and especially delicious and nutritious during the summer season.
Updated : 04 August, 2025
Easy
About 30 min.
Ingredients
850 grams
White cabbage
1
Zucchini
1
Carrot
1
Onions
7 grams
Dill
3
Cherry tomatoes
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
3
Eggs
130 milliliters
Milk
1.5 tablespoon
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. You can use parsley instead of dill.
Step 2
Wash the pre-peeled carrots and grate them using a coarse grater.
Step 3
Peel the onion and finely dice it.
Step 4
Remove damaged outer leaves from the cabbage and rinse it. Shred into thin strips.
Step 5
What kind of zucchini works best? Choose young ones with soft skin. Wash and peel them. If the skin is very thin, peeling is optional. For mature zucchini, remove the tough skin and seed core. Grate coarsely.
Step 6
Wash the greens, pat dry, and finely chop.
Step 7
Heat vegetable oil in a skillet. Add grated carrots and diced onion. Sauté over medium heat for 5-7 minutes, stirring occasionally.
Step 8
Add shredded cabbage, stir, and continue cooking until the cabbage is semi-soft.
Step 9
Add the grated zucchini, mix, salt the vegetables, and stew until done. Since young vegetables are juicy, don’t cover the pan with a lid to let excess moisture evaporate.
Step 10
At the end of cooking, add dill, season with pepper, stir well. Add any spices you like. Let vegetables cook for another 1-2 minutes, then remove from heat. Let them cool. To speed up, transfer to another dish.
Step 11
Prepare the egg mixture. Mix flour with a small amount of milk until smooth.
Step 12
Add the remaining milk and mix well.
Step 13
Whisk the eggs until homogeneous. Always wash eggs before use to remove possible bacteria.
Step 14
Add the milk-flour mixture to the eggs and mix thoroughly.
Step 15
Pour the egg mixture into the vegetables and combine well.
Step 16
Grease a baking dish (mine is 7x7 inches / 18x18 cm) with vegetable oil. Add the vegetable mixture and smooth the surface. Wash and dry cherry tomatoes, cut them in half, and place on top.
Step 17
Place the dish in a preheated oven at 350°F (180°C) and bake for about 25 minutes. The casserole will firm up and brown slightly at the edges. Baking time depends on the height of the casserole and your oven’s specifics.
Step 18
Cut the casserole into portions and serve. Enjoy!