Veggie Cheese Bake
Indulge in the comforting goodness of a Veggie Cheese Bake, a vibrant and wholesome dish that combines fresh veggies, rich cheeses, and a golden breadcrumb topping. Packed with broccoli, carrots, zucchini, and red bell peppers, this easy-to-make casserole is seasoned to perfection with Italian spices and bound together by a luscious blend of eggs and milk. A layer of shredded cheddar and a crispy Parmesan-breadcrumb crust adds irresistible texture and flavor, making it the perfect choice for a family dinner, potluck, or meal prep. Ready in just under an hour, this baked vegetable casserole is a nutritious and satisfying way to enjoy a cheesy, oven-baked classic. Keywords: veggie cheese bake, vegetable casserole, cheesy vegetable bake, oven-baked recipes, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, sliced
- 1 cup Zucchini, diced
- 1 cup Red bell pepper, diced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 3 units Eggs, beaten
- 1 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Bread crumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Bring a large pot of salted water to a boil. Add the broccoli and carrots, and blanch them for 2-3 minutes until they are slightly tender but still crisp. Drain and set aside.
In a large bowl, combine the blanched broccoli, carrots, zucchini, and red bell pepper. Drizzle the olive oil over the vegetables, and sprinkle with salt, black pepper, and Italian seasoning. Toss to coat the vegetables evenly.
In a separate medium bowl, whisk together the beaten eggs and milk until well combined. Set aside.
Spread the seasoned vegetables evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the vegetables.
Pour the egg and milk mixture over the vegetables and cheese, ensuring it covers everything evenly.
In a small bowl, mix the bread crumbs and Parmesan cheese. Sprinkle this mixture evenly over the top of the vegetables and liquid.
Top the dish with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown, and the cheese is bubbling.
Remove from the oven and let the Veggie Cheese Bake cool for about 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 42.1 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 2339 mg | 180% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2589 mg | 55% | |
*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.
