This Mexican-inspired vegetable casserole with onions, peppers, slices of fresh zucchini and tomatoes makes a super-satisfying meat-free meal.
Disclosure: This is a sponsored post. I only share products I use myself and created this recipe while receiving compensation to do so.
Years ago I fell in love with a recipe for a vegetable tian. Tian is the French word for vegetables layered in a shallow baking dish with herbs and cheese, then baked to perfection.
In other words, a vegetable casserole.
Since that day I’ve been creating variations of this classic dish, with a sweet potato and summer squash casserole being the version we love best.
When X-Chef sent me these heat resistant silicone oven mitts and a garlic press, I knew a vegetable casserole would be the ideal opportunity to give my new kitchen tools a workout.
Peppers and onions wouldn’t be the same without garlic, so I put the garlic press to work with a few cloves to see what I’ve been missing. I’ve never owned a garlic masher and found it far easier than mincing garlic myself. Not to mention the fact that I didn’t have to douse my hands with lemon juice to rid them of garlic odor.
But by far the biggest plus was cleanup. If a kitchen gadget is a pain to clean, it quickly exits my kitchen to the donation bin. A quick scrub with a brush and this garlic press was ready to go.
A tian, the version I learned to make, uses a layer of onions on the bottom of the casserole dish as a base.
I believe placing all those aromatic onions on the bottom of the dish makes this vegetable casserole stand out from the crowd. It allows that lovely, oniony flavor to permeate the vegetables layered on top.
After the onions and peppers are softened in the oven, layers of tomatoes and zucchini sprinkled with spicy jalapeno, Mexican seasoning, and shredded cheese complete the dish.
The casserole hits the oven a second time, and I get the opportunity to test the oven mitts.
This is another first for me. My oven mitts get a lot of use and are quickly worn out. It doesn’t take long before they don’t protect my hands from the heat, and I’m buying another set of mitts.
I liked the feel of these silicon oven mitts and the fact that I couldn’t feel any heat from the casserole dish I removed from the oven. That’s when I put them to the test and gripped the oven racks. Not a hint of heat, so these are definitely keepers and you can bet I’ll be buying Mr. Mike his own pair for the grill!
What’s not to love about this spicy vegetable casserole? With slices of avocado on the side and a dollop of sour cream, it’s a meat-free meal with layers of flavor.
If you’re the cook, or if it’s time to treat the cook in the house to something new for the kitchen, I would highly recommend these silicone gloves from X-Chef, and use this 30% off code: 3DMILSJ6 to save your pennies.
The X-Chef garlic press is another affordable kitchen treat, and you can save money with this 30% off code: X8AWBM6Z.
That’s my X-Chef review and veggie casserole recipe for today. I hope you’ll give it a try, or make up your own version and share your creation with me by leaving a comment. I’d be more than happy to recreate it and share!
Mexican Vegetable Casserole (Tian) with Tomatoes and Zucchini
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1 medium yellow onion, sliced
- 2 medium green bell pepper, sliced
- 2 large roma tomato, thinly sliced
- 1 large zucchini, thinly sliced
- 1/2 cup low sodium vegetable broth
- 1 medium jalapeno pepper, minced
- 2 cloves garlic, crushed
- 1 tablespoon Mexican Seasoning
- 1/2 medium lime, juiced
- 1 1/2 cups low-fat Mexican Cheese, shredded
- 1 medium avocado, seeded and sliced
- 6 tablespoons low-fat sour cream
- 1/2 cup cilantro, chopped
- Preheat the oven to 450 degrees and spray a large round casserole dish with cooking spray.
- Add onions, green bell pepper, jalapeño, vegetable broth and 1/4 tablespoon Mexican seasoning in the bottom of the casserole dish. Roast for 15 minutes to soften vegetables.
- Remove the casserole dish from the oven and layer 1/2 the zucchini and 1/2 the tomatoes on top of the onion mixture with 1 clove of the minced garlic, 1/4 tablespoon Mexican seasoning and 3/4 cup cheese.
- Repeat layering and sprinkle with lime juice.
- Bake for 25 - 30 minutes until vegetables are just tender.
- Serve with avocado, chopped cilantro, and sour cream.
Food energy: 205kcal
Saturated fatty acids: 5.28g
Monounsaturated fatty acids: 4.68g
Polyunsaturated fatty acids: 1.25g
Total fat: 11.21g
Calories from fat: 100
Carbohydrate, by difference: 16.37g
Total dietary fiber: 5.77g
Total lipid (fat): 12.50g
Total sugars: 7.18g