Preheat the Oven:
Preheat your oven to 200°C (400°F).
Prepare the Vegetables:
In a large pan, heat a drizzle of olive oil over medium heat.
Add the finely chopped red onion and sauté until translucent.
Add the grated carrot, diced red pepper, chopped cauliflower, sliced zucchini, and chopped green onions.
Season with salt to taste and cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Prepare the Batter:
In a large bowl, whisk together the eggs and milk.
Add the whole grain or rice flour and baking powder, and mix until well combined.
Season with a pinch of salt.
Combine and Bake:
Grease a large baking dish with olive oil.
Spread the sautéed vegetables evenly in the dish.
Pour the egg and flour batter over the vegetables, making sure they are well coated.
Bake in the preheated oven for 45 minutes.
Prepare the Topping:
In a small bowl, mix together the Greek yogurt, mayonnaise, and minced garlic.
After 45 minutes of baking, remove the casserole from the oven.
Spread the yogurt mixture over the top of the casserole.
Sprinkle with chopped fresh dill and grated light cheese.
Final Bake:
Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serving Suggestions:
Serve hot, garnished with additional fresh dill if desired.
Pair with a side salad or crusty bread for a complete meal.
Cooking Tips:
For a spicier version, add a pinch of chili flakes to the vegetable mixture.
Feel free to add your favorite vegetables to the casserole for more variety.
Nutritional Benefits:
Vegetables: High in vitamins, minerals, and fiber, supporting overall health.
Whole Grain Flour: Provides complex carbohydrates and fiber, promoting satiety and digestive health.
Eggs: High in protein and essential nutrients.
Dietary Information:
Continued on the next page