Veggie Casserole
Savor the comforting flavors and wholesome goodness of this hearty Veggie Casserole—a nutrient-packed dish that brings vibrant vegetables and protein-rich quinoa together in a perfectly baked medley. This easy vegetarian dinner starts with a sauté of onion, garlic, zucchini, carrots, red bell pepper, and broccoli, beautifully seasoned with oregano and basil for an herby twist. Combined with juicy diced tomatoes, vegetable broth, and fluffy quinoa, it bakes to perfection under a golden, melty layer of mozzarella cheese. Ready in just over an hour, this one-pan casserole is ideal for busy weeknights or as a crowd-pleasing dish at gatherings. Garnished with fresh parsley, it’s a colorful, flavor-packed meal that’s as satisfying as it is nutritious. Keywords: veggie casserole, vegetarian casserole, quinoa casserole, easy dinner recipes, healthy casseroles.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced zucchini
- 3 medium, sliced into thin rounds carrots
- 1 medium, diced red bell pepper
- 2 cups broccoli florets
- 1 15-ounce can canned diced tomatoes
- 1 cup vegetable broth
- 3 quarters of a cup uncooked quinoa
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add zucchini, carrots, red bell pepper, and broccoli florets to the skillet. Sauté for 5-7 minutes until the vegetables start to tenderize slightly.
Pour in the canned diced tomatoes (with their juices), vegetable broth, and quinoa. Stir in the oregano, basil, salt, and black pepper.
Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
Transfer the vegetable-quinoa mixture into the prepared casserole dish and spread it out evenly.
Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley before serving. Enjoy your warm and comforting Veggie Casserole!
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4431 mg | 193% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 45.5 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1713 mg | 132% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4106 mg | 87% | |
*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.
