Herbed Veggie Casserole
Delight your taste buds with this irresistibly flavorful Herbed Veggie Casserole, a comforting yet wholesome dish packed with vibrant zucchini, yellow squash, crisp carrots, and tender broccoli florets. Tossed in a fragrant blend of olive oil, minced garlic, and fresh herbs like parsley, thyme, and rosemary, these nutrient-rich vegetables are layered with gooey mozzarella cheese and topped with a golden, buttery crust of Parmesan and Panko breadcrumbs. Perfect for weeknight dinners or as a crowd-pleasing side dish, this casserole combines simple ingredients with elevated flavors for a meal that's equal parts satisfying and nutritious. Ready in just an hour and serving six, it’s an easy, oven-baked masterpiece your family will love.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 large Carrot
- 2 cups Broccoli florets
- 3 tablespoons Olive oil
- 2 teaspoons Minced garlic
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Panko breadcrumbs
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with a small amount of olive oil or cooking spray.
Thinly slice the zucchini, yellow squash, and carrots into rounds approximately 1/4-inch thick. Set aside.
In a large mixing bowl, combine the sliced zucchini, yellow squash, carrots, and broccoli florets.
Drizzle the olive oil over the vegetables. Add the minced garlic, parsley, thyme, rosemary, salt, and black pepper. Toss the veggies thoroughly to ensure even coating.
Spread the seasoned vegetables in the prepared casserole dish, arranging them in an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top of the vegetables.
In a small bowl, combine the grated Parmesan cheese and Panko breadcrumbs.
Melt the unsalted butter in a microwave or saucepan and drizzle it over the breadcrumb mixture. Stir to coat evenly.
Spread the breadcrumb mixture over the cheese layer, ensuring an even distribution.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and crispy.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 426 mg | 9% | |
*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.
