To Die for Veggie Casserole
Elevate your weeknight dinner game with this "To Die For Veggie Casserole," a vibrant and hearty dish that's as comforting as it is nutritious. Loaded with garden-fresh vegetables like zucchini, yellow squash, broccoli, and red bell pepper, this casserole combines a medley of textures and flavors with a rich, cheesy filling made from ricotta, mozzarella, and Parmesan. Enhanced with aromatic garlic and Italian seasoning, the dish is topped with golden, buttery breadcrumbs for a satisfying crunch. It’s a one-pan vegetarian recipe that strikes the perfect balance of indulgence and wholesome goodness, making it ideal for family dinners or potlucks. With a prep time of just 20 minutes, it’s easy to make and guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 2 cups broccoli
- 4 cups baby spinach
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1.5 cups shredded mozzarella cheese
- 0.5 cups Parmesan cheese
- 1 large egg
- 1 cup ricotta cheese
- 1.5 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini and yellow squash into rounds, dice the red bell pepper into small pieces, and chop the broccoli into bite-sized florets. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the zucchini, yellow squash, red bell pepper, and broccoli to the skillet. Cook for 5-7 minutes until slightly softened. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Stir in the baby spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and set aside.
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, Parmesan cheese, egg, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil. Spread a thin layer of the cooked vegetable mixture along the bottom of the dish.
Evenly layer the cheese mixture over the vegetables, spreading it gently with a spatula. Top with the remaining cooked vegetables.
In a small bowl, combine the breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 9435 mg | 410% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 53.1 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3181 mg | 245% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3450 mg | 73% | |
*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.
