Low-Fat Vegetable Casserole Recipe

This low-fat vegetable casserole is your answer to a light, colorful, and flavor-packed side (or meatless main) that’s comforting but never heavy. With under 4 grams of fat per serving, it’s loaded with a rainbow of tender vegetables and held together by a light, cheesy binding made from nonfat Greek yogurt and just a sprinkle of Parmesan. It’s perfect for low-fat, vegetarian, and clean-eating meal plans.

About This Recipe

Every forkful is a medley of perfectly roasted vegetables—zucchini, carrots, bell peppers, and broccoli—coated in a creamy, herb-infused base and topped with a golden, savory finish. The textures balance beautifully: soft veggies with just enough bite, and a lightly crisped top that feels satisfying without a breadcrumb crust.

This is a fantastic side dish for roast chicken or grilled fish, but it’s also hearty enough to stand alone for lunch or a meatless dinner. It’s meal-prep friendly, customizable, and surprisingly filling.

Why This Recipe Belongs in Your Diet

Packed with fiber, vitamins, and antioxidants, this casserole lets the vegetables shine while keeping fat low by skipping butter and cream. Nonfat Greek yogurt adds creaminess and protein, making it a great choice for heart-healthy and weight-conscious eaters.

What You’ll Need (Ingredients)

This colorful casserole uses wholesome produce and pantry-friendly flavor boosters to keep things healthy and delicious.

• 1 medium zucchini, sliced: Adds moisture and mild flavor—no need to peel.
• 1 large carrot, shredded: Brings natural sweetness and color.
• 1 red bell pepper, chopped: Adds crunch and brightness.
• 1 cup small broccoli florets: A classic casserole vegetable rich in fiber.
• 1/2 cup chopped onion: Builds flavor at the base.
• 2 cloves garlic, minced: Adds aromatic depth.
• 2 large eggs: Binds everything together with minimal fat.
• 1/2 cup nonfat plain Greek yogurt: Replaces cream for a light but creamy texture.
• 1/4 cup grated Parmesan cheese: Adds umami and richness without much fat.
• 1/2 teaspoon Italian seasoning: Brings all the veggies together.
• Salt and pepper to taste: Essential for balance.

How to Make Low Fat Vegetable Casserole

1. Preheat oven to 375°F (190°C) and spray a 9-inch square baking dish with nonstick spray.
2. Sauté onion and garlic in a nonstick skillet over medium heat for 2–3 minutes until softened.
3. Add zucchini, bell pepper, carrot, and broccoli to the skillet. Cook for another 5–6 minutes until vegetables are just tender. Remove from heat.
4. In a large bowl, whisk eggs, Greek yogurt, Parmesan, Italian seasoning, salt, and pepper.
5. Stir cooked vegetables into the yogurt mixture and mix well.
6. Pour mixture into baking dish and smooth the top.
7. Bake for 30–35 minutes, until set in the center and lightly golden on top.
8. Cool slightly before slicing and serving.

Recipe Tips and Variations

• Add mushrooms or spinach for more variety.
• Sprinkle a little shredded low-fat mozzarella on top for extra meltiness.
• Use egg whites only to cut fat even further.
• Make it spicy with red pepper flakes or a splash of hot sauce.

How to Store Leftovers

Let the casserole cool completely, then refrigerate in an airtight container for up to 4 days. Reheat individual slices in the microwave or oven. You can also freeze in single portions and thaw overnight before reheating.

Nutrition Facts

• Serving Size: 1 square (1/6 of dish)
• Calories: 140 kcal
• Fat: 3.5 g
• Carbohydrates: 10 g
• Protein: 9 g
• Sodium: 210 mg

Try More Recipes:

• Low-Fat Sweet Potato Casserole Recipe
• Low Fat Green Bean Casserole Recipe
• Low-Fat Chicken Enchilada Casserole Recipe
• Low Fat Chicken and Broccoli Casserole Recipe