Baked Vegetable Crumble
Delight in comfort food with a healthy twist with this Baked Vegetable Crumble recipe! Perfectly sautéed zucchini, carrots, broccoli, and red bell pepper are seasoned with fragrant Italian herbs before being topped with a golden, buttery crumble made from parmesan cheese, panko breadcrumbs, and flour. This delicious vegetarian bake combines vibrant flavors with a satisfyingly crisp topping, offering a wholesome dish that’s as nutritious as it is indulgent. Ready in under an hour, this crowd-pleasing recipe is ideal for family dinners, potlucks, or a cozy night in. Serve it as a side dish or enjoy it as the star of a meatless meal—you won’t miss the meat with this hearty and flavorful creation!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium carrot
- 1 head broccoli
- 1 large red bell pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 5 tablespoons unsalted butter
- 1 cup all-purpose flour
- 0.5 cup parmesan cheese
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash and prepare the vegetables. Dice the zucchini, carrots, and red bell pepper into bite-sized pieces. Cut the broccoli into small florets.
Heat the olive oil in a large skillet over medium heat. Add the zucchini, carrots, broccoli, and red bell pepper. Sauté for 5-7 minutes, until the vegetables begin to soften.
Season the vegetables with salt, black pepper, and dried Italian herbs. Stir well and remove from heat.
Transfer the sautéed vegetables to a greased 9x13-inch baking dish, spreading them evenly across the bottom.
In a medium mixing bowl, combine the flour, parmesan cheese, and panko breadcrumbs.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the vegetables in the baking dish.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the vegetables are tender.
Remove the baked vegetable crumble from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 200 mg | 66% | |
| Sodium | 7142 mg | 310% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 43.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
