Veggie Lovers Casserole
Loaded with colorful vegetables and wholesome quinoa, the Veggie Lovers Casserole is the ultimate comfort dish for anyone craving a hearty, plant-packed meal. Featuring layers of sautéed zucchini, bell peppers, broccoli, and tender baby spinach, all combined with creamy ricotta and melty mozzarella, this casserole is bursting with flavor and nutrients. A crispy topping of parmesan, breadcrumbs, and herbs adds the perfect finishing touch to this oven-baked delight. Ready in just one hour and serving six, it’s an ideal dinner option for vegetarians and veggie enthusiasts alike. Whether you're looking for a meatless main course or a vibrant side dish, this easy-to-make casserole ensures every bite is satisfying and delicious. Perfect for meal prep and family dinners, the Veggie Lovers Casserole is a must-try recipe for showcasing seasonal produce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, diced
- 2 medium bell peppers, diced
- 1 large carrot, grated
- 2 cups broccoli florets, chopped
- 3 cups baby spinach
- 2 cups cooked quinoa
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 0.5 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the zucchini, bell peppers, grated carrot, and chopped broccoli 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. Season the vegetable mixture with dried oregano, dried basil, salt, and black pepper.
In a large mixing bowl, combine the cooked quinoa, ricotta cheese, and half of the shredded mozzarella cheese. Mix until well combined.
Add the cooked vegetable mixture to the bowl with the quinoa mixture. Stir everything together until evenly distributed.
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
In a small bowl, mix the remaining mozzarella cheese, parmesan cheese, and breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy your hearty and delicious Veggie Lovers Casserole!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 619 mg | 13% | |
*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.
