This vegetable stew is a vibrant medley of fresh broccoli, sweet bell peppers, zucchini, and cherry tomatoes baked under a light cheese and egg sauce. It offers a satisfying, nutrient-rich meal that’s both filling and low in calories, making it a great choice for anyone looking to lose weight without sacrificing flavor.
The key to this dish’s creamy texture and gentle binding comes from the combination of low-fat cheese, eggs, and milk, which creates a delicate custard that holds the vegetables together while keeping the calorie count low. Baking at a moderate temperature allows the vegetables to soften perfectly without losing their bright colors and essential nutrients.
Ideal for meal prepping or quick weeknight dinners, this vegetable stew stores well in an airtight container and reheats evenly in the oven or microwave. It suits those following low-calorie or vegetarian diets and pairs well with a simple green salad or whole-grain bread for a complete meal.
The flavor profile is fresh and herbaceous, highlighted by dried basil and oregano, with the sweetness of assorted bell peppers balancing the slight tang of cherry tomatoes. Anyone who enjoys wholesome, lightly seasoned baked vegetable dishes will especially appreciate this recipe. Using a ceramic or glass baking dish helps ensure even heat distribution and an appealing golden finish on top.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 head of broccoli, separated into florets
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 carrot, grated
- 1 zucchini, sliced
- 2.5 dl cherry tomatoes, halved
- 2 cloves garlic, finely chopped
- 2.5 dl low-fat cheese (such as mozzarella or cottage cheese)
- 2.5 dl low-fat milk
- 2 eggs
- Salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions:
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