Mixed Vegetables Casserole
Loaded with vibrant garden-fresh vegetables and creamy layers of rich cheese, this Mixed Vegetables Casserole is the ultimate comfort food that’s as wholesome as it is satisfying. Featuring a colorful medley of zucchini, carrots, broccoli, bell peppers, and spinach, this dish combines the hearty flavors of roasted vegetables with the indulgence of heavy cream, Parmesan, and gooey melted mozzarella. Infused with Italian seasoning, garlic, and a hint of tangy diced tomatoes, every bite bursts with flavor. Perfect for weeknight meals or family gatherings, it’s versatile enough to stand alone or pair with a base of quinoa or brown rice for extra heartiness. Ready in just an hour and serving six, this easy baked casserole is everything you want in a quick, nutritious, and utterly delicious vegetarian dinner! Keywords: vegetable casserole, healthy casserole recipe, cheesy vegetable bake, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium zucchini, sliced
- 2 cups broccoli florets
- 1 medium red bell pepper, chopped
- 2 cups baby spinach
- 14 ounces canned diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups cooked brown rice or quinoa (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a tablespoon of olive oil or cooking spray.
Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently until fragrant.
Add the sliced carrots, zucchini, broccoli florets, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the baby spinach and cook until wilted, about 2-3 minutes.
Add the canned diced tomatoes along with their juices. Stir in the Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes.
If using, spread the cooked brown rice or quinoa evenly across the bottom of the greased casserole dish.
Pour the vegetable mixture evenly over the rice or quinoa layer, or directly into the dish if skipping the grain base.
In a medium mixing bowl, whisk together the heavy cream and grated Parmesan cheese. Pour this mixture evenly over the vegetables.
Sprinkle the shredded mozzarella cheese on top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is melted and bubbly and starts to turn golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 5711 mg | 248% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 41.0 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2560 mg | 197% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2939 mg | 63% | |
*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.
