Garden Patch Vegetable Casserole
Packed with vibrant, garden-fresh flavors, this Garden Patch Vegetable Casserole is the ultimate comfort food for veggie lovers! Bursting with a medley of zucchini, yellow squash, carrots, and broccoli, this dish is layered with savory diced tomatoes, aromatic herbs like basil and oregano, and topped with a luscious mix of melted mozzarella and Parmesan cheeses. A crispy, golden breadcrumb topping adds the perfect finishing touch, making every bite irresistibly satisfying. Ready in under an hour, this casserole is ideal for busy weeknights or a wholesome potluck side dish. Serve it as a hearty vegetarian main or pair it with your favorite protein for a complete meal. Looking to embrace the best of seasonal produce? This casserole is your answer!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2 medium carrots, peeled and thinly sliced
- 2 cups broccoli florets
- 14 ounces canned diced tomatoes (with juices)
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 0.5 cups breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced zucchini, yellow squash, carrots, and broccoli florets to the skillet.
Cook the vegetables, stirring occasionally, for 5-7 minutes, or until they begin to soften.
Pour in the canned diced tomatoes with their juices, and stir in the dried basil, dried oregano, salt, and black pepper.
Simmer the vegetable mixture for 5 minutes to allow the flavors to meld.
Transfer the vegetable mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of the vegetables.
In a small bowl, mix the breadcrumbs with the melted butter until evenly combined.
Sprinkle the breadcrumb mixture over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the casserole to cool for 5 minutes before serving.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 45.6 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1651 mg | 127% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3376 mg | 72% | |
*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.
