Bake Vegetable Casserole

Bake Vegetable Casserole


  • One large onion, peeled and sliced;
  • 1 lb (0.5 kg) fresh asparagus, cleaned and sliced at a 30˚ angle;
  • 2 large tomatos, cleaned and sliced;
  • 1 lb (0.5 kg) white button mushrooms, cleaned and sliced;
  • 1 large zucchini, cleaned and sliced;
  • 1/2 cup coarsely grated Jarlsburg cheese;
  • 1/2 cup coarsely grated Australian cheddar cheese;
  • 1/4 cup finely grated Parmigiano-Reggiano cheese;
  • Sea salt.


Serving for 4

  1. Sauté onion until golden brown;
  2. Sauté mushrooms until it becomes soft;
  3. Add sea salt;
  4. Place zucchini slices on the bottom of a large casserole;
  5. Layer the sauté onion and then mushrooms;
  6. Asparagus and tomato next (no need to cook them);
  7. Top with Jarlsburg and Australian cheddar cheese;
  8. Put in an 375˚F (180˚C) pre-heated oven for 20 minutes;
  9. Springle Parmigiano-Reggiano cheese on top and put it in the broiler for 2 minutes, keep an eye on it to avoid burning;
  10. It will form a crest and serve hot.

Go back to top