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–+ servings
Hamburger Gravy on Toast Recipe

Southern Vegetarian Low-Carb Casserole Delight

Enjoy a hearty Southern Vegetarian Low-Carb Casserole Delight, bursting with flavors and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Cucumber Use zucchini for a firmer texture.
  • 1 cup Bell Peppers Substitute with mild spice peppers for a kick.
  • 1 cup Cheddar Cheese Swap with mozzarella or vegan cheese for dairy-free options.
  • 1 tablespoon Olive Oil Avocado oil is a great substitute for a higher smoke point.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted for bolder taste.
  • 1 cup Vegetable Broth Chicken broth can add deeper flavor.
  • 2 large Eggs Flaxseed meal mixed with water serves as a vegan alternative.
Optional Add-ins
  • 1 cup Mushrooms Incorporate for earthy flavor.
  • 1 cup Spinach Adds a pop of green and boosts nutrition.
  • 1 medium Jalapeños Mix in for a spicy kick.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Start by washing and finely chopping the cucumbers and bell peppers. Aim for even pieces to ensure uniform cooking. If using mushrooms or spinach, prepare those too.
  2. In your Instant Pot, select the sauté setting and add a tablespoon of olive oil. Once heated, toss in the chopped vegetables along with garlic powder, stirring frequently.
  3. In a large mixing bowl, combine the sautéed vegetable mixture with eggs and cheddar cheese. Stir well until evenly mixed.
  4. Pour the mixed ingredients back into the Instant Pot and spread the mixture into an even layer.
  5. Close the lid of the Instant Pot and cook on high pressure for 25 minutes. Allow for a natural release for 10 minutes before a quick release.
  6. Once released, let the casserole cool for about 5 minutes before slicing into portions.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Ensure vegetables are chopped evenly for uniform cooking. Don't overload the Instant Pot; fill it only about 2/3 full. Allowing the casserole to cool helps set the texture.

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