This Broccoli & Zucchini Casserole is a hearty, flavour-packed dish that brings together a plethora of Farm Fresh veggies! With roasted broccoli, sweet bell peppers, sautéed zucchini, and a cheesy, melty topping, it’s the perfect comfort food for any night of the week.
Broccoli & Zucchini Casserole
1 broccoli
1 Tbsp olive oil
1 red bell pepper
1 Tbsp thyme
3 zucchinis
1 onion
5 eggs
4-5 tbsp greek yogurt
2 garlic clove
1 pint cherry tomatoes
⅔ cups mozzarella cheese
⅔ cups shredded cheese of choice
salt & pepper, to taste
Delicious Sauce:
1 green onion
3 tbsp greek yogurt
1 garlic clove
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Chop head of broccoli into bite size pieces. Slice & dice the red bell pepper. Coat a sheet pan with olive oil & place broccoli, pepper & sprinkle with salt and thyme. Bake at 400°F for 10 minutes.
Cut zucchini into cubes, cook in a pan with olive oil stirring frequently for 10-15 minutes. Finely chop onion & add to pan with salt & pepper. Crack eggs into a bowl & whisk in greek yogurt, salt & garlic. Slice cherry tomatoes in half.
Remove broccoli & bell pepper sheet pan from the oven. Pour the cooked zucchini and onions on top. Mix veggies together & spread evenly on the sheet pan. Add cherry tomatoes, mozzarella cubes and shredded cheese on top. Bake at 400°F for 15 minutes.
In a bowl add greek yogurt with finely chopped green onion and garlic clove, serve on the side with the casserole.
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www.youtube.com/watch?v=-x29n8-RjKE