Ingredients:

  • 300g cauliflower florets, bite-sized
  • 150g zucchini, diced
  • 225g cremini mushrooms, sliced
  • 150g carrots, sliced into rounds
  • 150g frozen peas, thawed
  • 120ml low-sodium vegetable broth
  • 120g Greek yogurt, plain and unsweetened
  • 6g garlic, minced
  • 5g dried thyme
  • 3g smoked paprika
  • salt to taste
  • black pepper to taste
  • 50g grated Parmesan cheese
  • 30g almond meal
  • 15ml olive oil

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. Add the carrots and cauliflower, cooking for 5 minutes until the edges are slightly browned.
  2. Add zucchini and mushrooms to the skillet; sauté for another 4-6 minutes until moisture has evaporated and vegetables are tender. Stir in the minced garlic and dried thyme during the last 60 seconds.
  3. In a medium mixing bowl, whisk together the Greek yogurt, vegetable broth, smoked paprika, salt, and pepper until completely smooth.
  4. Gently fold the sautéed vegetables and thawed peas into the yogurt mixture until every piece is evenly coated.
  5. Transfer the mixture into a 9x13 inch baking dish, spreading it evenly with a spatula.
  6. In a small bowl, combine the grated Parmesan and almond meal. Sprinkle the mixture evenly across the top of the casserole.
  7. Bake at 375°F (190°C) for 20 minutes or until the topping is golden brown and crisp.