Sugar-Free Hearty Vegetable Casserole
Warm, wholesome, and completely sugar-free, this Hearty Vegetable Casserole is a comfort food dream come true! Packed with nutrient-rich veggies like carrots, zucchini, broccoli, and red bell peppers, this dish is a vibrant celebration of natural flavors. The addition of cooked brown rice adds a satisfying, whole-grain base, while fresh thyme and rosemary infuse every bite with aromatic goodness. Topped with a light layer of melted low-fat mozzarella, this casserole delivers indulgence without compromise. Perfect as a vegetarian main dish or a nutrient-packed side, it’s an easy, family-friendly recipe that’s ready in just over an hour. High in fiber, brimming with vitamins, and entirely free of added sugars, this casserole is ideal for those seeking a healthy, hearty, and delicious meal option.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 medium, sliced zucchini
- 1 medium, chopped red bell pepper
- 2 cups broccoli florets
- 1 cup vegetable broth
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 oz, drained canned diced tomatoes
- 2 cups cooked brown rice
- 1 cup, shredded low-fat mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced carrots and celery, cooking for 5 minutes until they start to soften.
Add the sliced zucchini, chopped red bell pepper, and broccoli florets. Cook for an additional 5 minutes while stirring occasionally.
Pour in the vegetable broth, and add the chopped fresh thyme, rosemary, salt, and black pepper. Stir well to combine and let the mixture simmer for 5 minutes.
Stir in the drained diced tomatoes and cooked brown rice, ensuring even distribution throughout the mixture.
Transfer the vegetable and rice mixture to a 9x13-inch baking dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool slightly before serving. Enjoy your healthy, sugar-free vegetable casserole!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 7458 mg | 324% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 60.2 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1242 mg | 96% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4238 mg | 90% | |
*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.
