Hearty Greens Casserole: A Low-Calorie Delight

This Broccoli and Zucchini Garden Casserole is more than just a meal; it’s a vibrant celebration of garden-fresh vegetables and nutritious ingredients. Assembled with care and baked to achieve that perfect golden crust, this dish is a testament to the beauty of eating well and enjoying every bite. Its hearty yet light composition makes it ideal for anyone looking to enjoy delicious, low-calorie meals without sacrificing flavor or satisfaction.

Not only is this casserole visually appealing with its colorful array of vegetables topped with a golden, cheesy crust, but it also offers a harmonious blend of flavors. The mild sweetness of the zucchini, the earthy tones of broccoli, and the subtle kick of the sweet red pepper come together under a blanket of creamy eggs and cheese, creating a dish that’s as delightful to the palate as it is to the eyes. A side of tangy Greek yogurt sauce adds the perfect finishing touch, making each forkful a delightful experience. Ideal for any meal, this casserole is a step towards a healthier lifestyle, proving that nutritious food can indeed be incredibly delicious.

Full Recipe:


  • 3 zucchinis, trimmed and cut into cubes
  • 1 broccoli, cut into florets
  • 1 sweet red pepper, cut into pieces
  • 1 onion, chopped
  • 5 eggs
  • 80 g of grated cheese (choose a low-fat variety)
  • 80 g of light mozzarella
  • 4-5 tablespoons of Greek yogurt
  • 1 clove of garlic, minced
  • Olive oil (just enough to grease the baking dish)
  • Cherry tomatoes, cut in half (enough to cover the top)
  • Thyme (enough to season)
  • Salt and pepper (enough to taste)

For the Sauce:

  • 3 tablespoons of Greek yogurt
  • 1 clove of garlic, minced
  • 1 green onion, cut into slices



  1. Preheat your oven to 180°C (356°F) and lightly grease a baking dish with olive oil.
  2. Layer the Vegetables: In the prepared baking dish, layer the zucchini, broccoli, red pepper, and onion.
  3. Mix the Eggs: In a bowl, beat the eggs and then mix in the Greek yogurt, grated cheese, light mozzarella, minced garlic, salt, and pepper. Pour this mixture over the vegetables in the baking dish.
  4. Add the Toppings: Place the cherry tomato halves on top of the egg mixture, and sprinkle with thyme to add flavor.
  5. Bake: Place the dish in the oven and bake for about 45 minutes, or until the top is golden and the eggs are set.
  6. Prepare the Sauce: While the casserole is baking, mix the Greek yogurt, minced garlic, and green onion in a small bowl. This will be served alongside the casserole.
  7. Serve: Once the casserole is done, let it cool for a few minutes. Serve it with the freshly prepared yogurt sauce on the side.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 220 per serving | Servings: 6

Leave a Comment