Vegetable Casserole for One
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Zucchini, red pepper, onion, and broccoli tossed with herbs and Monterey Jack, then baked in a small dish.
Ingredients
- 3 tablespoons olive oil divided
- 1 small zucchini sliced (3 ounces)
- ½ small red bell pepper sliced (3 ounces)
- ¼ small onion sliced (2 ounces)
- ½ cup broccoli florets (2 ounces)
- ½ teaspoon herbes de Provence
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded Monterey Jack cheese (1 ounce)
Equipment
- mixing bowl
Directions
- Heat the oven to 350°F and grease a 5-inch square baking dish with 1 tablespoon of the oil.
- In a bowl, toss the zucchini, bell pepper, onion, and broccoli with the rest of the oil, the herbes de Provence, salt, and pepper. Stir in the cheese.
- Spread it in the baking dish and bake for 30 minutes, until the vegetables are tender and the cheese melts. Serve warm.
Nutrition
Serving: 258g | Calories: 508kcal | Carbohydrates: 9.2g | Protein: 9.9g | Fat: 50g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 781mg | Potassium: 508mg | Fiber: 3.1g | Sugar: 5.3g | Vitamin A: 3086IU | Vitamin C: 113mg | Calcium: 255mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup shredded Monterey Jack cheese counted as Monterey Jack. Brands and portions vary, so use it only as an approximation.