Vegetable Casserole For One
Easy single serving vegetable casserole made with fresh vegetables, herbs, and melted cheese, baked until tender and ready in about 30 minutes.
Servings: 1 serving
Equipment
Ingredients
- 3 tablespoons olive oil -divided
- 1 small zucchini -sliced (3 oz)
- ½ small red bell pepper -sliced (3 oz)
- ¼ small onion -sliced (2 oz)
- ½ cup broccoli florets (2 oz)
- ½ teaspoon Herbes de Provence
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded Monterey Jack cheese (1 oz)
Instructions
- Heat the oven to 350°F (177°C). Lightly grease a 5x5-inch baking dish with 1 tablespoon of olive oil.
- Add the zucchini, bell pepper, onion, and broccoli to a small bowl. Toss with the remaining olive oil, Herbes de Provence, salt, and pepper, then stir in the cheese.
- Transfer the vegetables to the prepared baking dish and spread them evenly.
- Bake for 30 minutes, until the vegetables are tender and the cheese is melted. Serve warm.
Notes
- Cut Vegetables Evenly: Slice vegetables into similar sizes so they cook at the same rate.
- Consider Adding Protein: Stir in 1/4 cup of cooked lentils or chickpeas before baking for a heartier casserole.
- Add Crunch: Sprinkle breadcrumbs or panko over the top before baking for a crisp finish.
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 17g | Protein: 4g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 774mg | Potassium: 144mg | Fiber: 1g | Sugar: 7g | Vitamin A: 283IU | Vitamin C: 41mg | Calcium: 37mg | Iron: 1mg
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