Keto Vegetarian Greek Casserole Recipe

Breakfast
Gluten Free
Lunch
Quick Easy
Sides
Vegetarian
4.9/5
(1722 reviews)
Keto Vegetarian Greek Casserole
Zylo Recipes

Description

This delightful vegetarian casserole draws inspiration from the sun-kissed flavors of Greece and the vibrant ingredients of the Mediterranean. Tender zucchini, earthy mushrooms, and verdant spinach create a hearty and satisfying foundation for this comforting dish. The combination of these vegetables offers a symphony of textures, from the slight bite of the zucchini to the soft yielding mushrooms and the delicate wilt of the spinach.

Crumbled feta cheese, fragrant fresh basil, and aromatic dried oregano infuse the casserole with authentic Grecian character. The feta lends a salty, tangy counterpoint to the earthy vegetables, while the basil and oregano contribute a warm, herbaceous depth. Each bite is a journey to the Mediterranean, evoking images of sun-drenched islands and the simple pleasures of fresh, wholesome food.

The creamy element of the casserole is achieved with a blend of eggs, dairy, and the subtle richness of nut milk. This harmonious combination binds the ingredients together, creating a luscious and velvety texture that coats the palate. This versatile casserole is equally at home as a flavorful side dish or a satisfying component of a weekend breakfast.

Its ease of preparation makes it an ideal candidate for make-ahead meals; the wet and dry fillings can be prepped in advance, streamlining the cooking process. After baking, the casserole can be portioned into individual servings for convenient meal prepping. Properly stored, it will maintain its fresh flavor and appealing texture for up to five days in the refrigerator, making it a practical and delicious option for busy weekdays.

Feel free to explore ingredient variations to suit your preferences and dietary needs. Cauliflower can be substituted for zucchini, offering a subtly different texture and slightly sweeter flavor. Eggplant or shelled edamame can take the place of mushrooms, adding their unique characteristics to the dish.

And any leafy green, such as kale or chard, can stand in for spinach, providing a boost of nutrients and visual appeal. This recipe is a blank canvas, inviting you to experiment and create your own personalized Mediterranean-inspired masterpiece.

Preparation Time

Prep Time
10 min
Cook Time
40 min
Total Time
50 min

Nutrition Information

Per 1 serving serving
C
Calories
550 Kcal

C
Carbs
15 g
Fi
Fiber
8 g
Sugar
5 g

P
Protein
25 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 400 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    2.5 oz
    2.
    Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
    Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
    2 oz
    3.
    Spinach
    Spinach
    0.5 oz
    4.
    Feta cheese
    Feta cheese
    2 oz
    5.
    Basil
    Basil
    4 leaf
    6.
    Salt
    Salt
    0.13 tsp
    7.
    Black pepper
    Black pepper
    0.13 tsp
    8.
    Oregano, dried
    Oregano, dried
    0.25 tsp
    9.
    Almond milk
    Almond milk
    0.25 cup
    10.
    Cream Heavy Whipping
    Cream Heavy Whipping
    2 fl oz
    11.
    Raw egg
    Raw egg
    2 large
    12.
    Salt
    Salt
    0.13 tsp

Instructions

    1.
    Preheat oven to 350 degrees. Thin-slice zucchini and mushroom into small rounds using a mandolin. Add the sliced veggies to a large mixing bowl, followed by sliced spinach and chopped feta cheese. Toss the ingredients with chopped basil, salt, pepper, and oregano.
    2.
    Empty the contents into a clean glass baking dish (7X5). Gently press the casserole filling down. In a small bowl, whisk together almond milk, heavy cream, eggs, and salt. Pour the batter into the casserole dish, and let the batter fill in all the crevices.
    3.
    Cover the dish with aluminum foil and bake for 30 minutes. Then, uncover the dish and cook for another 10 minutes. Look for a golden brown around the edges and sides of the casserole, and the egg should be completely baked through. Make sure all excess liquid has evaporated. Let the finished casserole cool for 5 minutes before slicing.