Cheese and Veggie Roll Casserole

  • Difficulty: Basic
  • 45 minutes
  • 4 servings

Take a look at this easy cheese and veggie roll casserole. Doesn’t it look nice? So colorful and inspiring! And it’s tasty too – those vegetables rolls are bound together by lots of melting mozzarella, and lined on a bed of puff pastry. You don’t need much to make it at home, so go ahead!

Ingredients Needed for Cheese and Veggie Roll Casserole

1 zucchini 1 zucchini 1 eggplant 3 tablespoons of whole grain dijon mustard 3 tablespoons of mustard ½ teaspoon butter 7 ounces of puff pastry 2 eggs 2 tablespoons of heavy cream 4 ounces of low moisture mozzarella 1 teaspoon olive oil salt pepper ½ zucchini, sliced

How to Cook Cheese and Veggie Roll Casserole

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the zucchini very thinly, also the white zucchini, carrot, and eggplant lengthwise.
  3. Mix the whole grain Dijon mustard and the mustard in a single bowl.
  4. Grease a ceramic baking tray with butter (8 x 4 inches/20 x 10 cm).
  5. Roll out the puff pastry and place it on the bottom and edges of the baking tray. Prick the puff pastry with a fork.
  6. Spread some mustard mixture on the bottom.
  7. Roll each vegetable slice and then place the rolls into the tray, vertically.
  8. Whisk together the eggs and heavy cream. Shred the mozzarella.
  9. Add the mozzarella through the veggie rolls.
  10. Drizzle some olive oil, season with salt and pepper.
  11. Pour the egg and heavy cream mixture all over.
  12. Transfer to the oven and bake for 25 minutes.

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