Ingredients
- Cabbage — 300 g
- Zucchini — 300 g
- Еgg — 3 pcs
- Cheese — 150 g
- Salt
- Herbes de Provence
- Garlic granulated
- Tomato — 200 g
- Broccoli — 150 g
Method
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Boil chopped cabbage in water for 10-15 minutes or until it becomes soft. Drain the water and set aside.
- Grate zucchini and sprinkle with salt. Leave for 10 minutes for some of the water to come out. Then squeeze out excess liquid.
- Beat eggs with a fork and mix with grated cheese and spices.
- Divide the egg mixture into two parts, and add one part to the zucchini and the other to the cabbage. Mix everything well.
- Lay the cabbage around the edges of the baking dish, and put the zucchini in the center.
- Garnish with broccoli and tomato.
- Bake in preheated oven for about 30 minutes or until vegetables are tender and cheese is melted and golden brown.
- Serve hot and enjoy!
- This vegetable casserole is a great way to use up leftover veggies and is perfect for a healthy and delicious meal. You can also diversify it by adding other vegetables or spices to your liking. So try and enjoy a delicious and nutritious dish!
Calories & macros
- Energy
- 84 kcal in 100 grams
- Protein
- 5.6
- Fat
- 5.2
- Carbohydrate
- 3.4
