Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Ingredients:
- 2 cups zucchini, sliced
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup cauliflower florets
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup low-fat milk or unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or oregano
- Salt and pepper, to taste
- Optional: ¼ cup low-fat shredded cheese for topping
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes.
- Add the carrots, zucchini, broccoli, and cauliflower and cook for 5–7 minutes until slightly tender. Season with thyme, salt, and pepper.
- Transfer the vegetables to a greased baking dish. Pour milk over the top and stir gently to combine.
- If using, sprinkle low-fat cheese over the casserole.
- Bake for 25–30 minutes, until vegetables are fully tender and the top is lightly golden.
- Serve hot as a healthy, low-calorie meal.
Tips:
- You can swap in any seasonal vegetables you like.
- For extra flavor without extra calories, add paprika, chili flakes, or fresh herbs.
- This casserole can be made ahead and reheated for quick meals throughout the week.