Consider this your weeknight win that also cleans up nicely for company: a layered vegetable casserole that is filling, wholesome, and pleasantly low-effort. It looks good on the table, pulls its weight on fiber and vitamins, and the flavor shifts easily depending on which veggies you favor. It is also the kind of thing kids tend to accept without a debate, probably because there is melted cheese on top.
What you need
- Young zucchini — 2 small (about 300 g total), sliced into 5 mm rounds; young skins can stay on
- Eggplant — 1 medium (about 200 g), sliced into 5 mm rounds; peeling optional to avoid bitterness
- Tomatoes — 3 medium (about 250 g), sliced into rounds
- Red bell pepper — 1 (about 150 g), cut into thin strips
- Yellow or white onion — 1 small (about 80 g), sliced into half-moons
- Hard or firm melting cheese — 100 g, grated
- Eggs — 2
- Sour cream 15% — 3 tbsp
- Vegetable oil — 2 tbsp (plus a light brush for the baking dish)
- Salt — to taste
- Ground black pepper — a pinch
- Fresh dill or parsley — a few sprigs, finely chopped for serving
How to make it
Prep the vegetables first. Slice the zucchini and eggplant into rounds about 5 mm thick. Keep the tender zucchini skins; peel the eggplant only if you want a milder bite. Slice the tomatoes into rounds, the bell pepper into thin strips, and the onion into half-rings.
Warm the vegetable oil in a deep skillet over medium heat. Cook the onion until translucent and sweet, then add the bell pepper and sauté 2–3 minutes more. This quick step builds a deeper, rounder flavor in the finished casserole.
Lightly grease a baking dish. Build the layers: zucchini on the bottom, then eggplant, then the sautéed onion and pepper, and tomatoes on top. Season each layer with a little salt and a pinch of black pepper as you go.
Whisk the eggs in a bowl, stir in the sour cream and a pinch of salt, and mix until smooth. Pour this evenly over the vegetables so it settles into the gaps.
Shower the top with the grated cheese and bake at 180°C (about 356°F) for 35–40 minutes, until the top is golden and the vegetables are tender.
Serve
Let the casserole rest for a few minutes, then finish with a scatter of chopped dill or parsley. Serve warm. It pairs especially well with fresh bread and a light salad.