Elegant Vegetable Casserole
Delight in the layers of flavor and vibrant colors of this Elegant Vegetable Casserole, a show-stopping dish that’s as wholesome as it is beautiful. Featuring a medley of fresh zucchini, yellow squash, eggplant, sweet red bell pepper, and juicy cherry tomatoes, this casserole is seasoned to perfection with Italian herbs, garlic powder, and a touch of olive oil. Topped with a golden, buttery layer of panko breadcrumbs and a blissful combination of melted mozzarella and parmesan cheeses, each bite strikes the perfect balance of comfort and sophistication. This easy-to-follow recipe is ideal for family dinners, potlucks, or holiday feasts, offering a stunning and delicious way to showcase seasonal vegetables. Garnished with fresh parsley for a bright finish, this dish will quickly become a staple at your table.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium eggplant
- 1 large red bell pepper
- 1.5 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups mozzarella cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.75 cups panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil or nonstick spray.
Slice the zucchini, yellow squash, and eggplant into thin rounds, approximately 1/4-inch thick. Dice the red bell pepper into small chunks, and halve the cherry tomatoes.
In a large mixing bowl, toss the sliced and diced vegetables with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
Layer the seasoned vegetables in the prepared casserole dish, slightly overlapping the slices for an attractive presentation.
Sprinkle the shredded mozzarella cheese evenly over the vegetables, followed by the grated parmesan cheese.
In a small bowl, mix the panko breadcrumbs with melted butter until well-coated. Spread the breadcrumb mixture evenly over the top of the cheese layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy your Elegant Vegetable Casserole!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 8693 mg | 378% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 73.0 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1931 mg | 149% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3903 mg | 83% | |
*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.
