Seven Layer Vegetable Casserole
Discover the ultimate comfort food that celebrates garden-fresh produce with this Seven Layer Vegetable Casserole! Packed with vibrant zucchini, yellow squash, carrots, potatoes, bell peppers, and spinach, this hearty dish combines layers of wholesome vegetables, creamy herb-seasoned sauce, and a cheesy topping of mozzarella and Parmesan. Finished with a golden breadcrumb crust, this casserole is baked to perfection, offering a delightful balance of textures and flavors in every bite. Simple to prepare and perfect for a crowd, this vegetarian recipe is ideal for weeknight dinners, holiday gatherings, or meal prep. Indulge in a wholesome, cheesy, and utterly satisfying dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 large Carrots
- 2 medium Potatoes
- 1 large Red bell pepper
- 1 large Onion
- 4 cups Spinach
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 cup Heavy cream
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Prepare the vegetables: Thinly slice the zucchini, yellow squash, carrots, potatoes, and red bell pepper. Roughly chop the onion, and mince the garlic.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic, cooking until fragrant, about 3 minutes. Add the spinach and cook until wilted, about 2-3 minutes. Set aside.
In a small bowl, combine the heavy cream, dried basil, dried oregano, salt, and black pepper. Stir well and set aside.
Grease a 9x13-inch casserole dish with 1 tablespoon of olive oil.
Begin layering the casserole: Start with a layer of thinly sliced potatoes, followed by zucchini, yellow squash, carrots, red bell pepper, cooked spinach, and a sprinkle of mozzarella cheese. Repeat until all the vegetables are used, ensuring that each layer is evenly distributed.
Pour the heavy cream mixture evenly over the layered vegetables.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top.
In a small bowl, mix the breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 9374 mg | 408% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 73.3 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2478 mg | 191% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5794 mg | 123% | |
*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.
