In summer, you want freshness and simplicity, so light and quick-to-prepare meals become especially relevant. They do not require a lot of time, but at the same time they can be very diverse. Vegetable casserole is a versatile dish; it can be served both as a side dish to meat and fish dishes for lunch or dinner, or as an independent dish. An excellent alternative to pastries and cereals for those who prefer a hearty and delicious breakfast.
Potato casserole with bell pepper and parmesan
For 4 servings you will need: 5 eggs, 0.5 cups of milk, 60 g Parmesan cheese + for sprinkling, 2.5 tablespoons of yogurt, 0.5 kg of potatoes, 2 cloves of garlic, 0.5 large red bell pepper, ground black pepper, salt, herbs.
Lightly grease a baking dish with vegetable oil. Boil water, in which boil round thin slices of potatoes for 5-7 minutes. Wait until the potatoes are soft, but have not yet begun to boil, take them out and divide into 2 parts.
Place the first batch of potatoes on the sheet first. Then chop the bell peppers into small cubes, chop the garlic, finely grate the Parmesan cheese. Combine vegetables with 1 ounce cheese and place on top of the potato slices.
Prepare the fill. Break the eggs into a small bowl, shake with a fork, then pour in the milk, add yogurt and 30 g of grated cheese. Season with salt and pepper as you wish. Mix thoroughly until smooth. Pour half of the egg mixture over the potatoes. After that, spread out the remaining potatoes. Pour out the remaining filling and season with Parmesan. Bake in an oven preheated to 175 ° C for 50-60 minutes until golden brown. Garnish with fresh herbs.
Bread casserole with tomatoes and cheese
For 4 servings you will need: 3 eggs, 300 ml of milk, 120 g of spinach, 8-12 slices of white bread, 80 g of Cheddar cheese (or other semi-hard cheese), 10-12 cherry tomatoes.
Pour boiling water over the spinach, wait for the leaves to curl. Squeezing out excess water, chop the spinach into coarsely. For the binder, combine milk with eggs and cheese. Add salt and pepper to taste. Prepare the bread by cutting off the crusts.
Lightly grease a square baking dish with vegetable oil. Spread some of the bread over the bottom, followed by spinach and another layer of bread. Fill everything with the egg-milk mixture. Place the tomatoes on top. Bake in an oven preheated to 180 ° C for 25 minutes.
Casserole with zucchini and green onions
For 6-8 servings you will need: 2 eggs, 180 ml of milk, 400 g of zucchini, 0.5 onions, 5-6 arrows of green onions, 100 g of mozzarella, 20 g of Parmesan cheese, 70 g of flour, a teaspoon of baking powder, salt, tea a spoonful of olive oil, black pepper.
For casseroles, a 22 cm dish is suitable, or you can take several portion molds. Grate Parmesan cheese and mozzarella. Grate the zucchini separately, squeeze out the excess liquid. Finely chop the onion and green onion feathers. Combine the zucchini with onions.
In another bowl, combine the flour and baking powder. Add eggs to the flour mass, pour in milk, mozzarella, butter, black pepper. Season with salt to taste. Toss with vegetables. Put everything in a greased pan. Sprinkle with cheese. Bake at 200 ° C in the oven for 30-35 minutes.
