I eat vegetable stew day and night and I lose weight quickly. Low calorie recipe!

Instructions:

1. Preheat your oven to 180°C (350°F) to ensure it reaches the ideal temperature for even cooking and browning.
2. In a large mixing bowl, combine the broccoli florets, diced red, yellow, and orange peppers, grated carrot, sliced zucchini, halved cherry tomatoes, and finely chopped garlic. Mixing all the vegetables together allows the flavors to meld uniformly in the stew.
3. In a separate bowl, whisk together the light cheese (such as mozzarella or cottage cheese), low-fat milk, eggs, salt, pepper, dried basil, and dried oregano. This cheese and egg mixture will create a creamy sauce that binds the vegetables while keeping the dish low in calories.
4. Lightly grease a baking dish with oil or shortening to prevent sticking and make cleanup easier. Then, evenly spread the mixed vegetables in the dish to ensure consistent cooking.
5. Pour the cheese and egg mixture evenly over the vegetables, allowing it to seep into all areas for a cohesive casserole.
6. Bake the assembled dish in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and the top is golden brown and bubbly. Baking at this temperature slowly cooks the vegetables while setting the sauce without drying it out.
7. Once baked, allow the vegetable stew to cool for a few minutes before serving. This resting time helps the casserole set further and makes it easier to serve.

Variations

• Replace broccoli with cauliflower florets for a milder flavor and similar texture.
• Add protein by mixing in cooked chickpeas or lentils before baking to increase satiety.
• Use a blend of fresh herbs like thyme and rosemary instead of dried basil and oregano for a more aromatic profile.
• Swap the low-fat cheese for a plant-based cheese alternative to make the dish dairy-free while maintaining creaminess.
• Incorporate chopped mushrooms or eggplant for extra umami and texture variety.
• For a spicier version, add a pinch of red pepper flakes or diced jalapeño peppers to the vegetable mix.

Tips

• Store any leftovers in an airtight container in the refrigerator. The vegetable stew will keep well for up to 3 days.
• Reheat individual portions in the microwave or in a preheated oven at 160°C (320°F) until warmed through, about 5–10 minutes depending on quantity.
• If you prefer a thicker casserole, reduce the milk slightly or add a tablespoon of flour or cornstarch to the cheese sauce mixture before baking.
• To save time, prepare the vegetables and cheese sauce the night before and assemble just before baking.
• Use fresh garlic instead of pre-minced for a more robust garlic flavor, but adjust quantity to taste.
• Season to taste before baking, but be mindful that some cheeses and milk have natural saltiness, so start with less salt and adjust after baking if needed.
• For easier cleanup, line your baking dish with parchment paper or a silicone baking mat before greasing.