Asian Vegetable Casserole Veggie Bake Recipe

Ingredients for Asian Vegetable Casserole Veggie Bake

• 1/2 cup chopped onion
• Garlic Cloves
• 1/2 cup chopped red bell pepper
• 1 cup chopped zucchini
• Carrot
• Shiitake Mushrooms
• Soy Sauce
• 1 tablespoon rice vinegar
• Purple Cabbage
• Egg Whites
• Sesame Seeds
• Wheat Germ
• Almonds
• Fresh Ginger

How to Make Asian Vegetable Casserole Veggie Bake

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray.
2. Heat 1 tablespoon of oil in a large skillet over medium heat.
3. Sauté 2 cloves minced garlic and 1/2 cup chopped onion until softened and lightly browned (about 5 minutes).
4. Add 1 cup chopped carrots, 1 cup chopped zucchini, and 1/2 cup chopped red bell pepper. Sauté for another 3-5 minutes until slightly softened.
5. Stir in 1 cup sliced mushrooms and 2 cups shredded red cabbage. Cook for 2-3 minutes.
6. Add 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Stir to combine and cover the skillet to steam the cabbage for 5-7 minutes, or until softened.
7. In a large bowl, whisk together 4 large eggs, 1/4 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
8. Once the cabbage is tender, add the vegetable mixture to the egg mixture and stir gently to combine. Be careful not to overmix.
9. Pour the mixture into the prepared baking dish.
10. Bake for 20-30 minutes, or until the eggs are set and the casserole is lightly golden brown.