Tomato Vegetable Casserole
Bursting with vibrant flavors and wholesome ingredients, this Tomato Vegetable Casserole is a comforting, cheesy dish that’s perfect for weeknight dinners or meal prep. Packed with hearty zucchini, eggplant, and red bell peppers, this casserole combines the natural sweetness of fresh vegetables with the richness of canned diced tomatoes and savory tomato paste. A sprinkle of Italian seasoning ties it all together, while layers of grated Parmesan and melted mozzarella create an irresistibly gooey, golden topping. This baked masterpiece, garnished with fresh basil, is simple to prepare, taking only 20 minutes of prep time and 40 minutes in the oven. Ideal for vegetarian-friendly meals, this casserole is as nutritious as it is delicious, making it a fantastic addition to your rotation of easy, family-approved recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 medium zucchini, sliced into rounds
- 1 medium eggplant, diced
- 1 medium red bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the zucchini, eggplant, and red bell pepper to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Mix well and let simmer for 5 minutes.
Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Spread the vegetable mixture evenly in the prepared casserole dish.
Sprinkle the grated Parmesan cheese over the vegetable layer.
Top with the shredded mozzarella cheese, spreading it evenly across the surface.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with fresh chopped basil leaves before serving. Enjoy!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 38.2 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1534 mg | 118% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2926 mg | 62% | |
*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.
