Vegetable Upside-Down Casserole

Tonight’s dinner ended up really delicious, though for a while there, I was convinced it was going to be a fail.

I picked up this book, used, at the local bookstore.

From it, I decided to make the “vegetable upside-down casserole.” For this, one can use basically any combination of veggies that sounds good. I used zucchini, carrots, peas, broccoli, and microgreens. She suggests you sautee them. I was lazy and did not.

To this baking dish of deliciousness, you add a biscuit-like dough, which is supposed to fill in the cracks as it bakes.

It was at this point that I started to worry. The dough didn’t go to the edges! It wasn’t particularly seep-y, so it didn’t seem to be getting down around the vegetable chunks. I was all set to have to pick up sandwiches on my way back from the afternoon’s plans.

Then, this magic happened:

It was delicious. It tasted like a pot pie without a ton of sauce, basically. I’m definitely going to make this again, perhaps with varying combinations of veggies.

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