Vegetarian Greek Casserole

About

This vegetarian casserole dish is inspired by Greecian flavors and Mediterranean ingredients. Zucchini, mushroom, and spinach are all Keto-friendly, nutritionally dense, and filling. An equal amount of crumbled feta cheese with fresh basil and dried oregano add the flavors you’re looking for in a “greek” dish. The liquid portion of the casserole filling is a simple egg, dairy, and nut milk mixture. Instead of using milk, you’ll use almond milk and heavy cream to cut out extra carbs and increase your fat to make the meal Keto. Since there is egg in the casserole, you can enjoy the recipe as a side dish or as part of a breakfast meal. You can prepare the wet and dry fillings in advance and throw them all together the morning you want to bake the casserole. This is also an easy recipe to use for meal prep!

Will This Keep For Meal Prepping?

If you are using this Keto recipe for meal prep purposes, there are just a couple of notes to have while storing it. You can store the finished casserole in individual meal prep containers after allowing the casserole to cool fully. If the casserole is still hot when you seal the containers, extra moisture will build up and make your side dish soggy. The casserole will stay fresh in your refrigerator for up to 5 days. Just microwave a portion when you are ready to eat it.

Vegetable Substitutions

If you’d like to make a substitution in the recipe, there are some similar low-carb vegetables you can choose between. For zucchini, you can substitute it with cauliflower. For the mushrooms, you can substitute them with eggplant or shelled edamame. Spinach can be substituted with any leafy green you enjoy, but the darker the leaf, the more nutritional and Keto it is!

Ingredients

2 ½ oz zucchini
2 oz brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
½ oz spinach
2 oz feta cheese
4 leaf basil
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon oregano, dried
¼ cup almond milk
2 fl oz cream heavy whipping
2 large raw egg
1 dash salt

Instructions

Turn on an oven and preheat it to 350 degrees. Use a mandolin to thin-slice zucchini and mushroom into small rounds. You want the veggies to be thin enough to bake to tenderness in the oven but thick enough to avoid breaking apart. Add the sliced veggies to a large mixing bowl, followed by sliced spinach and chopped feta cheese. Toss the ingredients with chopped basil, salt, pepper, and oregano.
Empty the contents into a clean glass baking dish. Four servings are made in a small, 7X5 baking dish in this recipe. Gently press the casserole filling down so the ingredients don’t rise above the edge of the dish. In a small bowl, whisk together almond milk, heavy cream, eggs, and salt. Pour the batter into the casserole dish, and let the batter fill in all the crevices.
Cover the dish with aluminum foil and bake in your oven for 30 minutes. Then, uncover the dish and cook for another 10 minutes. Look for a golden brown around the edges and sides of the casserole, and the egg should be completely baked through. Make sure all excess liquid has evaporated. Let the finished casserole cool for 5 minutes before slicing.