Garden Fresh Casserole
Bursting with vibrant, seasonal vegetables, this Garden Fresh Casserole is the ultimate comfort dish that’s both healthy and satisfying. Featuring a medley of zucchini, bell peppers, cherry tomatoes, and nutrient-packed baby spinach, paired with protein-rich quinoa and layered with melty mozzarella and Parmesan cheese, this recipe is a veggie lover’s dream. A golden breadcrumb topping adds the perfect crunch, while aromatic herbs like basil and oregano elevate the flavors. Ready in just about an hour, this baked casserole is ideal for weeknight dinners or as a crowd-pleasing vegetarian main dish. Perfect for using up garden bounty, it’s a wholesome and flavorful way to enjoy fresh produce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium bell peppers (any color)
- 2 cups cherry tomatoes
- 2 cups baby spinach
- 1 medium yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Rinse the quinoa under cold water and combine it with the vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy.
While the quinoa is cooking, dice the zucchini, bell peppers, and onion. Halve the cherry tomatoes and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 2-3 minutes.
Add the zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until tender. Stir in the baby spinach and cook until wilted, about 2 minutes.
Remove the skillet from heat and stir in the cooked quinoa. Mix well to combine.
Season the mixture with dried oregano, dried basil, salt, and black pepper.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
In a small bowl, combine breadcrumbs with 1 tablespoon of olive oil (optional) for added crunch. Sprinkle evenly on top of the cheese layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy your Garden Fresh Casserole!
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 8407 mg | 366% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 59.2 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1644 mg | 126% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4144 mg | 88% | |
*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.
