Vegetable casserole for a hearty dinner – 2 versions of the dish

In the summer, it is best to cook dishes from seasonal vegetables and fruits, as they are most useful now. They can be baked, boiled, or fried, in any form they will be an ideal option for lunch and even dinner.

Today, the FoodOboz editorial team shares 2 recipes for a delicious vegetable casserole that will be a great nutritious and light lunch.

1. Casserole with zucchini, cherry tomatoes and feta

Ingredients:

• zucchini - 2 pcs.
• cherry - 200 g
• pasta "feathers" - 350 g
• mushrooms - 200 g
• eggs - 4 pcs.
• garlic - 2 cloves.
• cream - 300 ml
• hard cheese - 130 g
• marjoram - 2 tsp.
• feta - 300 g
• salt, pepper - to taste
• greens - 1 bunch

Method of preparation:

1. Boil the "feathers" in salted water for about 7 minutes, then put them in a colander, be sure to pour cold water over them and let them drain completely.
2. Wash the tomatoes and zucchini, dry them, and cut them into slices.
3. Peel the garlic and chop it finely.
4. Wash, peel, and slice the mushrooms.
5. Beat eggs with cream, and add salt, pepper, chopped garlic, and marjoram.
6. Put the "feathers", zucchini slices, tomatoes, then mushrooms, and feta in a greased baking dish and pour the egg mixture on top, sprinkle with grated cheese, and put in the oven for 45 minutes at 200 C.
7. Sprinkle with parsley before serving.

2. Cauliflower and broccoli casserole

Ingredients:

• broccoli - 300 g
• cauliflower - 300 g
• flour - 2 tbsp.
• carrots - 1 pc.
• onion - 1 pc.
• fillet - 1 kg
• butter - 50 g
• milk - 200 ml
• salt, pepper - to taste
• egg white - 1 pc.
• greens for decoration - 1 bunch

Method of preparation:

1. Boil the fillet, cool, and cut into large cubes.
2. Boil broccoli and cabbage.
3. Melt the butter in a frying pan, add flour, add milk, and fry lightly. Add the protein and mix.
4. Be sure to grease the mold with oil, put the fillet, cabbage, and broccoli on top, pour the sauce, and put in the oven for 25 minutes at 200 C.

The dish is best eaten hot with greens.