Savory Veggie Casserole
Elevate your weeknight dinner game with this Savory Veggie Casserole—a wholesome, flavor-packed dish brimming with vibrant, nutrient-rich vegetables like zucchini, broccoli, and spinach. Perfectly seasoned with Italian herbs and a hint of optional red pepper flakes, this casserole combines sautéed veggies with a creamy egg and cheese mixture for a satisfying, protein-rich filling. A golden, buttery panko and Parmesan crust adds irresistible crunch and texture, making every bite a treat. Ready in just an hour, this easy, baked vegetable casserole is ideal for meal prep, potlucks, or a cozy family dinner. It's a simple, crowd-pleasing way to enjoy the best of fresh, seasonal produce!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 large red bell pepper, diced
- 2 cups broccoli florets
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1.5 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 3 large eggs
- 1 cup milk
- 0.75 cups panko bread crumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and sauté for an additional minute.
Add sliced zucchini, yellow squash, diced red bell pepper, and broccoli florets to the skillet. Cook for 5-7 minutes, stirring often, until the vegetables are slightly softened.
Mix in the baby spinach and cook for another 2 minutes until wilted. Season with salt, black pepper, Italian seasoning, and optional crushed red pepper flakes. Remove from heat and set aside.
In a large bowl, whisk together the eggs and milk until well combined. Stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese.
Transfer the sautéed vegetables to the prepared casserole dish, spreading them out into an even layer. Pour the egg and cheese mixture over the vegetables, ensuring the liquid is evenly distributed.
In a small bowl, mix the panko bread crumbs with melted butter. Stir in the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 36.8 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2541 mg | 195% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2542 mg | 54% | |
*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.
