This veggie-packed Zucchini Casserole With Artichokes is perfect on nights when you want something comforting and healthy with a baked cheesy crust on top!
I consider myself a fan of vegetables, and going further, I’m pretty good at making elaborate dishes with lots of veggies as ingredients. One of my little joys in life is slowly browsing farmers’ market booths full of produce, just to find that special vegetable I’ve never heard of or the ridiculously large turnip that intimidates everyone.
Vegetable casseroles are wonderful because of how much produce you can pack into them. Most veggies shrink down and release a lot of water when they cook so you can fit lots of cooked vegetables into a casserole dish! If you’re looking for a delicious vegetable casserole recipe that has a little bit of everything, I’ve come across one you might like to hear about.
This zucchini casserole with artichokes has five different vegetables in it, not including the fresh garlic and herbs. The artichokes give the casserole flavor and heartiness, and the Parmesan cheese lends a savory note. Both of these ingredients make this casserole work really well as a main course, but it’s just as good as a side dish!
Is Zucchini Casserole With Artichokes Healthy?
Yes, this casserole is quite healthy! It’s fairly low in calories and fat and contains some protein and fiber, so it’s okay to have seconds of this one! Zucchini contains fiber, a small dose of protein, and vitamins A, C, and K. Artichokes have even more fiber and protein content than zucchini and provide lots of folate and copper. Spinach lends some iron and antioxidants to the mix, and red peppers contain a ton of vitamin A and moderate amounts of several B vitamins, plus lots of vitamin C. The eggs and egg whites add protein and healthy fats. Overall, this dish is suitable for vegetarians, and it’s gluten-free, too. You can make it dairy-free by using plant-based yogurt and cheese.
A Note On Liquids
Perhaps you’ve noticed that this vegetable-filled recipe goes into the oven almost entirely raw. Many of the vegetables used here are going to release water when they’re cooked. In order to end up with a nice, cohesive casserole, don’t skip any of the steps in this recipe! It can be tempting to skip things like patting the artichokes dry, salting the zucchini noodles and squeezing the water out, or letting the casserole rest for half an hour after it’s done baking. These steps are time-consuming, and, yes, we’re hungry! But resist the urge to cut corners here. If you skip these steps, you’ll end up with a watery casserole, and you’ll be filled with regret. You’ve been warned!
How Do I Store Leftovers?
Let the casserole cool completely before covering it with plastic wrap or foil and storing it in the fridge. You can also transfer it to a separate, airtight container. It will stay good in the fridge for up to 4 days. For longer storage, transfer the casserole to freezer-safe ziplock bags or containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven or microwave.
Serving Suggestions
This casserole is definitely hearty enough to serve as a main dish, and it has enough vegetables to be considered a meal all by itself. But I could also see this dish on a potluck buffet at a party, alongside other tasty foods like Almond-Crusted Chicken Bites With Honey-Mustard Dip, Baked Potato Slices, Corn Salad, or a party-sized bowl of Chopped Salad.
Personally, I love this dish with some crusty bread smeared with butter or a seasoned slice of bread, such as this Za’atar Bread.
Ingredients
- 4 cups spiralized zucchini
- ¼ teaspoon salt plus additional for the zucchini noodles
- ¾ cup liquid egg whites about 6 egg whites
- 4 large eggs
- ¼ cup + 2 tablespoons fresh basil roughly chopped and very tightly packed, plus more for garnish
- ½ cup sliced roasted red peppers 111 grams, patted dry with a paper towel
- ½ cup plain nonfat Greek yogurt
- ¼ cup red onion roughly chopped
- 1 tablespoon + 1 teaspoon garlic minced
- Generous pinch of pepper
- 3 cups fresh spinach roughly chopped and firmly packed
- 1 can quartered artichokes, packed in water (14-ounce can) drained, patted dry, and roughly chopped
- 1⅓ cup grated Parmesan cheese 97 grams, divided
Instructions
- Preheat your oven to 350℉ and generously spray a 10-inch cast-iron skillet with cooking spray. Set aside.
- Place the zucchini noodles into a large colander set over a large bowl. Sprinkle the zucchini with salt, tossing around to evenly coat. Let the zucchini noodles stand for 20 minutes, tossing occasionally, so they release some water.
- Combine the remaining ¼ teaspoon of salt, liquid egg whites, large eggs, roughly chopped basil, sliced red peppers, Greek yogurt, red onion, garlic, and pepper into a high-powered blender and blend until liquefied. Pour mixture into a very large bowl.
- Squeeze out as much of the moisture from the zucchini noodles as you can, and lay them flat on a paper towel. Using another paper towel, press out as much of the water as you can, then transfer the zucchini noodles to the bowl with the red pepper sauce mixture.
- Add in the chopped spinach, patted and chopped artichokes, and 1 cup of the Parmesan cheese. Toss until well mixed and the cheese and veggies are evenly dispersed. Using a large, sharp knife, cut up the zucchini noodles in the bowl. This makes cutting the cooked casserole a lot easier.
- Transfer the mixture into the prepared cast-iron skillet and press down until flat and even. Sprinkle with the remaining ⅓ cup of Parmesan.
- Bake until the casserole feels set, about 45-50 minutes. Then, turn your oven to high broil, and broil until the top is golden brown, about 3-4 minutes.
- Let sit for 30 minutes to cool, so that any excess moisture that may be sitting at the bottom of the pan can be re-absorbed.
- Garnish with more basil, if desired, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Damn! It’s looks so delicious and yummy recipe. i will definitely try this home. Thanks for sharing nice article.