Cheesy Zucchini Pepper Casserole
Discover the perfect balance of fresh vegetables and indulgent comfort food with this Cheesy Zucchini Pepper Casserole. This vibrant and hearty dish layers tender zucchini, sweet bell peppers, and caramelized onions under a blanket of gooey mozzarella, sharp cheddar, and savory Parmesan cheeses. Topped with golden, buttery panko breadcrumbs, it bakes to bubbly perfection in just 35 minutes. Enhanced with aromatic garlic and Italian seasoning, this casserole is a versatile crowd-pleaser, ideal as a main course or a flavorful side dish. Perfect for weeknight dinners or potluck gatherings, this easy-to-make recipe is a vegetarian delight that delivers both nutrition and irresistible flavor.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 large bell peppers (red, yellow, or orange)
- 1 medium yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or nonstick spray.
Slice the zucchini into thin rounds (about 1/4 inch thick) and the bell peppers into thin strips. Dice the onion, and finely mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
Add the sliced zucchini and bell peppers to the skillet. Sprinkle with Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for about 6-8 minutes, stirring occasionally, until the vegetables are slightly softened.
Remove the skillet from heat and layer half of the cooked vegetables evenly in the prepared baking dish.
Sprinkle 1 cup of shredded mozzarella and 1/2 cup of shredded cheddar cheese over the vegetable layer.
Layer the remaining vegetables on top, followed by the remaining 1 cup of shredded mozzarella and 1/2 cup of cheddar cheese.
In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Melt 2 tablespoons of butter and drizzle it over the breadcrumb mixture, stirring to combine.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 11223 mg | 488% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 60.1 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3051 mg | 235% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2170 mg | 46% | |
*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.
