Vegetable Cheese Skillet
Savor the ultimate comfort food with this Vegetable Cheese Skillet, a vibrant, one-pan dish bursting with fresh flavors and gooey, melted cheese. Perfectly sautéed onion, red bell pepper, zucchini, broccoli, and baby spinach are elevated with aromatic garlic, Italian seasoning, and a hint of red pepper flakes for a subtle kick. Topped with a decadent layer of cheddar and mozzarella cheese that melts into bubbly perfection, this quick and easy skillet meal is ready in just 40 minutes. A perfect vegetarian option for busy weeknights or casual gatherings, it pairs beautifully with crusty bread or a side of rice. Garnish with fresh parsley for extra brightness, and watch this simple yet satisfying dish steal the spotlight! Keywords: vegetable skillet, cheesy skillet recipe, vegetarian one-pan meal, easy dinner idea, melted cheese vegetables.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 cups broccoli florets
- 3 cups baby spinach
- 3 cloves, minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 1 cup, shredded cheddar cheese
- 1 cup, shredded mozzarella cheese
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and cook for 2-3 minutes, stirring occasionally, until translucent.
Add the red bell pepper, zucchini, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Season the vegetables with salt, black pepper, Italian seasoning, and red pepper flakes. Stir to combine.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until wilted.
Reduce the heat to low and sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the vegetables.
Cover the skillet with a lid and let it cook for 3-5 minutes, or until the cheese is fully melted and bubbly.
Remove the skillet from heat and let it sit, uncovered, for 2 minutes to cool slightly.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 6094 mg | 265% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 29.3 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1544 mg | 119% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1512 mg | 32% | |
*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.
