Fresh Vegetable Bake
Brighten your table with this irresistible Fresh Vegetable Bake, a medley of seasonal goodness layered with melty mozzarella, savory parmesan, and a golden, crispy panko topping. Packed with zucchini, yellow squash, vibrant red bell peppers, juicy cherry tomatoes, and nutrient-rich baby spinach, this dish is a celebration of fresh, wholesome ingredients. Seasoned with aromatic garlic, oregano, and basil, it’s a flavor-packed side dish or a satisfying vegetarian main course. Quick to prepare and oven-baked to perfection in just 35 minutes, this recipe is perfect for busy weeknights or as a crowd-pleasing addition to any gathering. Garnished with fresh parsley, it’s as visually stunning as it is delicious! Keywords: fresh vegetable bake, zucchini casserole, vegetarian side dish, baked vegetable casserole, cheesy vegetable bake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mozzarella cheese
- 0.5 cup parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
Wash and dry all vegetables. Slice the zucchini and yellow squash into thin rounds, approximately 1/4-inch thick. Cut the red bell pepper into thin strips. Halve the cherry tomatoes. Mince the garlic cloves.
In a large mixing bowl, combine the zucchini, yellow squash, bell pepper, cherry tomatoes, and baby spinach. Drizzle with 2 tablespoons of olive oil, and toss with the garlic, oregano, basil, salt, and black pepper until evenly coated.
Transfer the vegetable mixture to the prepared baking dish, spreading it out into an even layer.
Sprinkle the mozzarella cheese evenly over the vegetables, followed by the parmesan cheese.
In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Mix until the breadcrumbs are lightly coated, then sprinkle the breadcrumb mixture over the cheese layer.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender, the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove from the oven and allow the dish to cool for about 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or a main course. Enjoy!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 7435 mg | 323% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 48.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1498 mg | 115% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2313 mg | 49% | |
*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.
