Gluten-Free Hearty Vegetable Casserole
Warm, comforting, and completely gluten-free, this Hearty Vegetable Casserole is a celebration of wholesome ingredients and bold flavors. Packed with a vibrant medley of fresh vegetables like zucchini, broccoli, and bell peppers, this dish combines the natural sweetness of sautéed onions and garlic with the earthiness of mushrooms and the juicy acidity of diced tomatoes. A savory baked topping of gluten-free breadcrumbs and parmesan cheese adds a delightful crunch, making this casserole both hearty and satisfying. Perfect as a main course or a flavorful side dish, it’s ideal for weeknight dinners or holiday spreads. With a quick 20-minute prep time and gluten-free-friendly ingredients, this recipe is a crowd-pleaser for any gathering, offering delicious comfort with a healthy twist.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 2 medium, sliced zucchini
- 1 diced red bell pepper
- 2 cups broccoli florets
- 2 cups, sliced mushrooms
- 1 14.5-ounce can canned diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons gluten-free flour
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup gluten-free breadcrumbs
- 0.5 cup, grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced onion for 5 minutes until soft.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced carrots and celery, cooking for 5 minutes until they begin to soften.
Add the sliced zucchini, red bell pepper, broccoli florets, and mushrooms to the skillet. Cook for another 10 minutes until the vegetables are slightly tender.
Mix in the canned diced tomatoes and vegetable broth. Stir everything together.
Sprinkle the gluten-free flour over the mixture, stirring to combine and thicken slightly. Add the dried basil, dried oregano, salt, and black pepper. Simmer for 5 minutes.
Transfer the vegetable mixture into a 9x13-inch baking dish.
In a small bowl, combine the gluten-free breadcrumbs with the remaining 1 tablespoon of olive oil and grated parmesan cheese. Mix until well combined.
Spread the breadcrumb mixture evenly over the top of the casserole.
Place the baking dish in the preheated oven. Bake for 25-30 minutes until the top is golden brown and the casserole is bubbling.
Let the casserole cool for a few minutes before serving. Enjoy your hearty, gluten-free vegetable casserole!
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 58.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1007 mg | 77% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4327 mg | 92% | |
*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.
