Name: Fish, zucchini and oregano casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: olive oil cooking spray; 1 brown onion, halved, thinly sliced; 350g orange sweet potato, peeled, cut into 2cm pieces; 2 small zucchini, cut into 1cm pieces; 200g broccoli, trimmed, cut into florets; 250g eggplant; 800g can diced tomatoes; 82.50 ml fresh oregano leaves; 500g white fish fillets, cut into large pieces; 1 small white bread stick, sliced, toasted

Fish, zucchini and oregano casserole

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Boost your veggie intake effortlessly with scrumptious stews and casseroles.

Ingredients:

olive oil cooking spray
1 brown onion, halved, thinly sliced
350g orange sweet potato, peeled, cut into 2cm pieces
2 small zucchini, cut into 1cm pieces
200g broccoli, trimmed, cut into florets
250g eggplant
800g can diced tomatoes
82.50 ml fresh oregano leaves
500g white fish fillets, cut into large pieces
1 small white bread stick, sliced, toasted

Instructions:

Heat a heavy-based saucepan over medium heat, then lightly spray with oil. Add onion and cook, stirring, for 2 minutes until golden.
Toss in the sweet potato and cook, stirring, for 3 minutes. Add zucchini, broccoli, eggplant, tomatoes, and 1/4 cup oregano, then bring to a boil.
Reduce the heat to low and cover the pot. Let it cook for 8 to 10 minutes until the sweet potato is tender. Add the fish and simmer without the cover for 4 to 5 minutes until the fish is fully cooked.
Finish with the remaining fragrant oregano before serving the delicious casserole alongside crispy toasted bread.

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