Italian Vegetable Casserole
Dive into the comforting flavors of this Italian Vegetable Casserole, a vibrant medley of roasted zucchini, eggplant, bell peppers, and cherry tomatoes layered with garlic-infused marinara, fresh mozzarella, and a golden Parmesan breadcrumb topping. This gluten-friendly, vegetarian dish bursts with Mediterranean aromas, thanks to dried oregano, basil, and a topping of fresh basil leaves. Perfect for weeknight dinners or meal prep, this casserole delivers bold, wholesome flavors in every bite. Serve it warm with crusty bread or a crisp green salad for a complete Italian-inspired feast. Ready in just over an hour, this hearty baked dish is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.25 cup fresh basil leaves
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini, eggplant, red bell pepper, yellow bell pepper, and onion into thin, even slices.
Spread the sliced vegetables and cherry tomatoes onto a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with oregano, basil, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
While the vegetables are roasting, mince the garlic cloves. Heat 1 tablespoon of olive oil in a small pan over medium heat, and sauté the garlic until fragrant, about 1 minute. Stir the sautéed garlic into the marinara sauce.
In a 9x13-inch casserole dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of roasted vegetables over the sauce.
Tear the mozzarella cheese into small pieces and scatter a portion over the vegetable layer. Repeat the layers (marinara, vegetables, mozzarella) until all ingredients are used, ending with mozzarella on top.
Sprinkle the Parmesan cheese evenly over the top layer. Scatter the panko breadcrumbs evenly for a crispy topping.
Reduce the oven temperature to 375°F (190°C). Bake the casserole for 30 minutes, or until bubbling and golden brown on top.
Remove the casserole from the oven and let it cool for 5-10 minutes.
Garnish with fresh basil leaves and serve warm. Enjoy!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 737 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.
