Creamy Ranch Potatoes: Your New Comfort Food Obsession

Discover the ultimate Creamy Ranch Potatoes, a comforting and low-carb vegetarian casserole perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Casserole

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 large Zucchini chopped
2 medium Bell Peppers any color, chopped
1 medium Onion chopped
2 cups Spinach fresh or frozen

For the Sauce

1 can Canned Tomatoes diced
2 tablespoons Olive Oil for sautéing

For the Binding

2 large Eggs or flaxseed for vegan option
1 cup Cheese mozzarella, cheddar, or vegan cheese

For Seasoning

2 teaspoons Herbs basil, oregano, fresh or dried
to taste Salt
to taste Pepper

Equipment

oven
skillet
mixing bowl
baking dish

Method

Preparation Steps

Preheat your oven to 350°F (175°C). Grease your baking dish with olive oil.
In a skillet, sauté chopped zucchini, bell peppers, and onion in olive oil over medium heat for about 5-7 minutes.
Add canned tomatoes and herbs to the skillet, stir, and let simmer for 5 minutes.
In a mixing bowl, whisk the eggs, then add the sautéed mixture and cheese, mixing until combined.
Pour the mixture into your greased baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes until the top is golden and the center is set.
Let the casserole cool for 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 180mgSodium: 350mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 3500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

For best texture, ensure even vegetable cuts and don’t over-bake. Experiment with different cheeses and herbs for a unique twist.

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