Heartland Veggie Bake
Discover the comforting flavors of the Heartland Veggie Bake, a vibrant, oven-roasted casserole brimming with garden-fresh vegetables and cheesy goodness. This recipe combines zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion seasoned with aromatic garlic, oregano, and basil for a fragrant medley of rustic flavors. Topped with melty mozzarella and Parmesan cheese and a golden breadcrumb crust, each bite is a satisfying balance of tender veggies and crispy textures. With a prep time of just 20 minutes and effortless oven baking, this dish is perfect as a hearty vegetarian main course or an irresistible side dish for family dinners or potlucks. Garnished with fresh parsley, the Heartland Veggie Bake is a wholesome taste of home that’s sure to delight everyone at the table.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1.5 teaspoons Dried oregano
- 1.5 teaspoons Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Panko breadcrumbs
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Wash and slice the zucchini and yellow squash into 1/4-inch circles. Core and thinly slice the red bell pepper. Peel and slice the red onion into thin wedges. Halve the cherry tomatoes. Mince the garlic cloves.
In a large mixing bowl, combine the zucchini, yellow squash, bell pepper, red onion, cherry tomatoes, and minced garlic. Drizzle with olive oil and sprinkle with oregano, basil, salt, and black pepper. Toss until the vegetables are evenly coated.
Transfer the seasoned vegetables to the prepared baking dish, spreading them out in an even layer.
Sprinkle the shredded mozzarella evenly over the top of the vegetables. Then, layer the grated Parmesan on top of the mozzarella.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Stir until the breadcrumbs are lightly coated. Sprinkle the breadcrumbs evenly over the cheese layer.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a main dish or a side. Enjoy the rustic, flavorful taste of Heartland Veggie Bake!
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 8128 mg | 353% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 58.2 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1934 mg | 149% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2937 mg | 62% | |
*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.
