Hearty Vegetable Casserole
Warm, comforting, and brimming with garden-fresh flavor, this Hearty Vegetable Casserole is the ultimate weeknight dinner staple. Loaded with vibrant vegetables like zucchini, bell peppers, and broccoli, and layered over a wholesome base of nutty brown rice, this dish is both nourishing and satisfying. Simmered in a rich tomato sauce seasoned with aromatic oregano and basil, every bite bursts with hearty Mediterranean-inspired goodness. Topped with a generous layer of gooey melted mozzarella and finished with a sprinkle of fresh parsley, this casserole is as indulgent as it is nutritious. Perfect for feeding a crowd or meal-prepping for the week, it’s a one-pan wonder that checks all the boxes for healthy, delicious comfort food. Keywords: vegetable casserole recipe, healthy casserole, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium bell peppers, diced (e.g., red, yellow)
- 1 medium zucchini, sliced
- 1 large carrot, sliced
- 1 cup broccoli florets
- 1 cup button mushrooms, sliced
- 1 can (28 ounces) whole peeled tomatoes, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked brown rice
- 1 cup shredded mozzarella cheese
- 0.25 cup chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until transparent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced bell peppers, sliced zucchini, and sliced carrot. Sauté the vegetables for about 7 minutes until they begin to soften.
Mix in the broccoli florets and sliced mushrooms, cooking for another 5 minutes.
Pour in the crushed tomatoes and tomato paste. Stir to combine.
Season the mixture with dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
In a large casserole dish, spread the cooked brown rice evenly. Layer the vegetable mixture over the rice.
Sprinkle the shredded mozzarella cheese evenly over the top of the vegetable layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Take the casserole out of the oven and allow it to cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 766 mg | 16% | |
*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.
