Vegetable Cheese Bake
Indulge in the comforting warmth of this Vegetable Cheese Bake, a hearty and wholesome dish that brings together tender broccoli, cauliflower, carrots, and zucchini in a creamy, velvety cheddar cheese sauce. Perfectly balanced with a crisp, golden breadcrumb-Parmesan topping, this recipe is ideal for busy weeknights or as a show-stopping side dish for your next gathering. Featuring a quick roux-based cheese sauce and a medley of fresh, blanched vegetables, this bake offers rich flavor and satisfying texture in every bite. Ready in under an hour, this easy-to-bake dish is family-friendly, vegetarian, and guaranteed to be a crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced
- 1 cup Zucchini, diced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Bread crumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of boiling salted water, blanch the broccoli, cauliflower, carrots, and zucchini for 3-4 minutes until slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually add the milk, whisking constantly, to make a smooth sauce. Cook for 3-4 minutes until the sauce thickens.
Stir in the cheddar cheese and half of the Parmesan cheese. Season with salt and black pepper. Remove from heat.
In a large mixing bowl, combine the blanched vegetables with the cheese sauce, mixing until evenly coated.
Grease a 9x13-inch baking dish with olive oil or non-stick spray. Transfer the vegetable and cheese mixture to the dish, spreading it out evenly.
In a small bowl, mix the bread crumbs, remaining Parmesan cheese, and olive oil until well combined. Sprinkle this topping evenly over the vegetable mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 491 mg | 38% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 473 mg | 10% | |
*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.
