Vegetable Casserole (Sformato di Verdure) Recipe
This vegetable casserole recipe, known as Sformato di Verdure in Italian, is a delightful and hearty dish that showcases the best of seasonal vegetables, melted cheese, and savory seasonings. It’s perfect for a wholesome, satisfying meal for four people and can be served as a side dish or a main course. Layers of tender vegetables like eggplant, zucchini, peppers, and potatoes are baked together with rich smoked scamorza cheese, Parmesan, and breadcrumbs to create a golden, crispy crust. The fragrant olive oil and a touch of butter give the casserole a lovely depth of flavor. Ideal for vegetarians and anyone looking for a comforting, healthy dish, this casserole is easy to prepare yet indulgent enough to serve at a special dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 80g |
| Zucchini | 160g |
| Red potatoes | 190g |
| Bell peppers | 300g |
| Smoked scamorza cheese | 260g |
| Parmesan Reggiano DOP | 100g |
| Breadcrumbs | 120g |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Butter | To taste |
| Additional breadcrumbs for the top | To taste |
Instructions
Step 1: Prepare the Vegetables
Start by washing and drying all the vegetables thoroughly. Begin with the eggplants: trim the ends, slice them into rounds or strips, depending on your preference. Next, prepare the zucchini by trimming both ends and slicing them into similar-sized rounds as the eggplants. Move on to the bell peppers: remove the tops, cut them in half, and discard the seeds and inner filaments. Then, slice them into even pieces. Lastly, peel and slice the potatoes into thin, uniform rounds.
Step 2: Prepare the Cheese
Now, slice the smoked scamorza cheese into thin pieces, ensuring they’re about the same thickness as the vegetable slices. Grate the Parmesan cheese finely and set aside.
Step 3: Prepare the Baking Dish
Grease a 20×11 cm (approximately 8×4 inches) loaf pan or baking dish with a little butter. Next, dust the bottom of the dish with breadcrumbs to prevent the casserole from sticking.
Step 4: Assemble the Casserole
Begin layering the vegetables starting with the eggplant slices. Place them evenly on the bottom of the dish. Drizzle a bit of olive oil over the eggplant, and season with salt and black pepper to taste. Follow this with a layer of zucchini, and once again drizzle with olive oil and season with salt and pepper. Then, sprinkle some grated Parmesan cheese, breadcrumbs, and a few slices of scamorza cheese over the zucchini.
Next, add a layer of bell peppers, seasoning them with salt, pepper, and olive oil as you go. Add another layer of Parmesan, breadcrumbs, and scamorza. Finally, layer the thinly sliced potatoes on top, followed by more olive oil, a sprinkle of salt and pepper, and the final touches of Parmesan and breadcrumbs.
Step 5: Bake the Casserole
Preheat your oven to 180°C (350°F) in static mode. Once the casserole is fully assembled, cover the dish with aluminum foil and bake it for approximately 50 minutes. After this time, remove the foil and continue baking for an additional 20 minutes or until the vegetables are tender, the cheese is melted, and the top is golden and crispy.
Step 6: Let the Casserole Rest
Once the casserole is baked to perfection, remove it from the oven and let it rest for about 10-15 minutes to cool slightly. This makes it easier to remove from the dish and gives the flavors time to settle.
Step 7: Serve and Enjoy
To remove the casserole from the baking dish, gently run a knife along the edges to loosen it. Carefully flip it onto a serving plate and cut into generous slices. Serve hot, and enjoy this rich, comforting vegetable casserole!
This Vegetable Casserole is a fantastic way to incorporate a variety of vegetables into your meal while enjoying the delicious meltiness of cheese and a crisp breadcrumb topping. The combination of eggplant, zucchini, bell peppers, and potatoes makes it a colorful and flavorful dish, while the layers of cheese ensure that every bite is indulgent. Whether served as a side or as a main, this dish is sure to impress your family or guests with its rich taste and satisfying texture.
Enjoy this hearty casserole with a fresh green salad and a glass of white wine for a complete meal that’s perfect for any occasion!
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 310 kcal |
| Protein | 14g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 250mg |
| Potassium | 700mg |
| Calcium | 250mg |
| Iron | 2mg |
Pro Tips for Success:
- For an extra layer of flavor, try adding a pinch of dried herbs like oregano or thyme between the vegetable layers.
- If you don’t have smoked scamorza cheese, mozzarella or another firm, mild cheese works well as a substitute.
- This dish can be made ahead of time and stored in the fridge for up to 2 days before baking. Simply cover it tightly with plastic wrap or foil and bake it fresh when needed.
- For a crispy finish, sprinkle a little more breadcrumbs on top before the final 20 minutes of baking.
Enjoy preparing this flavorful, comforting dish! It’s the perfect way to enjoy the vibrant flavors of summer vegetables all year long.
