Sauteed Broccoli, Zucchini, and Bell Pepper Casserole

This is another great recipe I like to cook up on the weekends and have as an easy, healthy side dish during the week. It is extremely tasty and full of veggies and protein.



4 cups broccoli florets

2 medium zucchini, sliced into 1/4-inch think rounds

1 large red bell pepper, diced (I like big chunks)

1/2 medium onion, finely chopped

1 tablespoon olive oil

3/4 teaspoon fine grain sea salt, divided

1/4 teaspoon ground black pepper

Pinch of red pepper flakes

3 eggs

1/2 cup of milk (I use almond milk)

Handful of fresh basil, chopped

Pinch of ground nutmeg

3 tablespoons shredded Parmesan cheese



Preheat oven to 350 degrees. Grease a 8X10 baking dish with pam and set aside.

Heat olive oil in a large skillet over medium-high heat. Add onions and a pinch of salt. Saute for about 2-3 minutes until translucent. Add broccoli florets, zucchini rounds, black pepper, 1/2 teaspoon of salt, red pepper flakes, and about 1/4 cup of water.

Cover with lid and let cook for about 15 minutes. Then add diced red bell pepper. (I like the add the bell pepper last because I want to maintain some of the crunchiness of the vegetable) Cook another 5-10 minutes, stirring occasionally. The vegetables should brown a bit and must be thoroughly cooked. If needed, you can add more water, a couple tablespoons at a time. Turn off heat and let cool for 5 minutes.

In the meantime, in a large bowl, whisk eggs, milk, 1/4 teaspoon of salt and nutmeg for a couple of minutes until fluffy. Finally, add chopped basil and stir to combine.

Next, add vegetable mixture to the baking dish and spread them in an even layer. With the back of a spoon press them down gently.

Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese.

Bake in the oven for about 30 minutes or until a skewer comes out clean.

Serve warm and enjoy!