Layered Vegetable Casserole
Elevate your dinner table with this vibrant and nutritious Layered Vegetable Casserole, a delightful medley of zucchini, eggplant, red bell peppers, and ripe tomatoes stacked in colorful layers. Packed with Mediterranean-inspired flavors like garlic, oregano, and basil, and finished with a golden breadcrumb and Parmesan topping, this vegetarian casserole is as satisfying as it is wholesome. Featuring a balance of tender roasted vegetables and gooey layers of mozzarella cheese, it's the perfect dish to serve as a hearty main course or a flavorful side. With just 25 minutes of prep time and straightforward baking instructions, this casserole offers a simple yet elegant way to bring seasonal produce to life. Whether you're hosting a dinner party or preparing a weeknight meal, this easy vegetable casserole promises to impress.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 red bell peppers
- 1 large yellow onion
- 3 garlic cloves
- 4 medium fresh tomatoes
- 2 cups shredded mozzarella cheese
- 0.5 cups Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a thin layer of olive oil.
Slice the zucchini, eggplant, and red bell peppers into thin rounds (approximately 1/4-inch thick). Set aside.
Finely chop the onion and garlic. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
Slice the tomatoes into approximately 1/4-inch-thick rounds. Set aside for layering.
Layer the bottom of the casserole dish with the sautéed onion and garlic, spreading them evenly.
Add a layer of eggplant slices, followed by a layer of zucchini slices, and then a layer of red bell pepper slices. Sprinkle the layer with a pinch of salt, pepper, oregano, and basil.
Add a layer of tomato slices over the vegetables, followed by a generous sprinkle of shredded mozzarella cheese.
Continue the layering process (eggplant, zucchini, red bell peppers, tomatoes, cheese) until all the vegetables are used, ending with a layer of tomatoes and mozzarella cheese on top.
Mix the breadcrumbs with the Parmesan cheese and drizzle with the remaining tablespoon of olive oil. Sprinkle this topping evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Allow the casserole to rest for 10 minutes before serving. Serve warm as a main or side dish.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 765 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.
