Vegetable and Tomato Casserole
Bursting with vibrant flavors, this Vegetable and Tomato Casserole is a wholesome, oven-baked dish that transforms simple, fresh produce into a hearty, satisfying meal. Featuring a colorful medley of zucchini, eggplant, red bell pepper, and yellow squash, this casserole is simmered in an herby tomato sauce that’s enriched with aromatic garlic and onions. Layers of melty mozzarella, nutty Parmesan, and a golden breadcrumb topping infused with fresh basil add irresistible texture and depth to each bite. Ready in just over an hour, this gluten-free-friendly recipe combines ease and nutrition, making it perfect for weeknight dinners or an impressive vegetarian main course. Pop it in the oven and let the bubbling goodness bring comfort to the table!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced zucchini
- 1 medium, diced eggplant
- 1 large, diced red bell pepper
- 2 medium, sliced yellow squash
- 2 14.5-ounce cans canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil leaves
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
Add the zucchini, eggplant, red bell pepper, and yellow squash to the skillet. Sauté the vegetables for 5-7 minutes, until they begin to soften.
Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, salt, and black pepper. Reduce the heat to low and let everything simmer for 10 minutes, stirring occasionally.
Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil. Layer half of the vegetable and tomato mixture into the dish.
Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the vegetables.
Add the remaining vegetable and tomato mixture on top, spreading evenly.
In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and chopped fresh basil. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbling.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 962 mg | 20% | |
*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.
