Vegetable Casserole for One

Course Main Course

Cuisine American

Keyword baked vegetables, meatless casserole, side dish for one, vegetarian dinner for one

Prep Time 5

Cook Time 30

Total Time 35

Servings 1 serving

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)

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

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.