Veggie Loaded Side Dish Bake
Packed with vibrant colors and wholesome flavors, the Veggie Loaded Side Dish Bake is a must-try recipe that transforms simple ingredients into a hearty, crowd-pleasing delight. Combining a medley of fresh vegetables like broccoli, zucchini, carrots, and baby spinach sautéed with garlic, this baked dish is effortlessly elevated with layers of sharp cheddar and parmesan cheese. A rich, creamy egg mixture infused with Italian seasoning ties it all together, resulting in a golden, bubbly masterpiece. With a hint of optional breadcrumbs for added texture, this dish is the perfect vegetarian side, complementing any main course. Quick to prepare and baked to perfection in just 35 minutes, it’s ideal for weeknight dinners, potlucks, or holiday gatherings. Experience the ultimate comfort food that’s both nutritious and irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 medium zucchini
- 2 medium carrot
- 1 medium red bell pepper
- 1 medium yellow onion
- 2 cups baby spinach
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 3 large eggs
- 0.75 cups heavy cream
- 3 units garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cups breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Chop the broccoli florets into bite-sized pieces. Slice the zucchini and carrots into thin rounds. Dice the red bell pepper and yellow onion.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped broccoli, zucchini, carrots, bell pepper, and onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened. Stir in the baby spinach and cook for 1-2 minutes until wilted.
In a large mixing bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and black pepper until well combined.
Spread the cooked vegetables evenly in the prepared baking dish. Sprinkle 1 cup of shredded sharp cheddar cheese over the vegetables.
Pour the egg and cream mixture over the vegetables and cheese, ensuring it covers everything evenly.
Sprinkle the grated parmesan cheese and the remaining 0.5 cups of shredded cheddar cheese over the top. If using, add a layer of breadcrumbs for extra texture.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the egg mixture is set.
Remove from the oven and let the dish cool for 5 minutes. Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 26.1 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2051 mg | 158% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1899 mg | 40% | |
*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.
