Veggie Monkey Bread
Get ready to transform classic monkey bread into a savory, veggie-packed masterpiece with this irresistible Veggie Monkey Bread recipe! Perfectly golden and cheesy, this pull-apart bread features tender bites of fluffy biscuit dough nestled alongside vibrant sautéed zucchini, red bell pepper, grated carrot, and spinach. Infused with garlic, Italian seasoning, and a duo of Parmesan and cheddar cheeses, every layer bursts with flavor and gooey goodness. Ideal for brunch, dinner sides, or party appetizers, this easy-to-make yet impressive dish will have everyone reaching for seconds. Serve it warm straight from the oven for the ultimate comforting treat that’s both hearty and veggie-forward!
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Recipe Information
Ingredients
- 16 oz Refrigerated biscuit dough
- 4 tbsp Butter, melted
- 0.5 cup Parmesan cheese, grated
- 1 cup Cheddar cheese, shredded
- 1 medium Zucchini, diced small
- 1 medium Red bell pepper, diced small
- 1 medium Carrot, grated
- 1 cup Spinach, chopped
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a bundt pan or a 9x13 baking dish with cooking spray and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the zucchini, red bell pepper, carrot, and garlic. Sauté for 5-7 minutes, or until the vegetables soften. Mix in the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the sautéed vegetables, shredded cheddar cheese, Parmesan cheese, Italian seasoning, salt, and black pepper. Stir well to combine.
Separate the refrigerated biscuit dough into individual biscuits. Cut each biscuit into quarters.
Working in small batches, lightly coat the biscuit dough pieces in the melted butter. Toss the buttered biscuit pieces into the vegetable and cheese mixture, ensuring the pieces are evenly coated and incorporated.
Layer the coated biscuit dough pieces evenly into the prepared bundt pan or baking dish, ensuring they are distributed throughout the pan to form an even loaf structure.
Pour any remaining butter and vegetable mixture over the top of the layered bread. Pat the top gently to ensure it's compact but not overly pressed.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and cooked through. A toothpick inserted in the center should come out clean.
Allow the monkey bread to cool in the pan for 10 minutes before turning it out onto a serving plate.
Serve warm and enjoy this cheesy, veggie-packed pull-apart bread!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 6328 mg | 275% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 35.7 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1487 mg | 114% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1832 mg | 39% | |
*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.
