Very Veggie Casserole
Packed with vibrant, nutrient-rich vegetables and layered with gooey, melted cheeses, the Very Veggie Casserole is the ultimate comfort food with a healthy twist. This colorful dish combines tender broccoli, cauliflower, zucchini, carrots, spinach, and peas, all tossed with a creamy egg-and-cheese mixture and topped with a golden, crispy breadcrumb crust. Seasoned with aromatic garlic, onion, and Italian herbs, this casserole is bursting with savory flavor in every bite. Perfect as a hearty main course or a flavorful side dish, it’s easy to prepare and ready in just one hour, making it an ideal weeknight dinner or meal-prep staple. Whether you're feeding your family or satisfying a crowd, the Very Veggie Casserole is sure to delight vegetarians and veggie lovers alike!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 medium zucchini
- 2 medium carrot
- 2 cups baby spinach
- 1 cup frozen peas
- 1 medium onion
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup parmesan cheese
- 1 cup breadcrumbs
- 2 large eggs
- 1 cup milk
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Chop the broccoli, cauliflower, zucchini, and carrot into bite-sized pieces. Finely chop the onion and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
Add the broccoli, cauliflower, zucchini, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the spinach and frozen peas, and cook for another 2-3 minutes, until the spinach is wilted and peas are thawed. Season with salt, black pepper, and dried Italian herbs. Remove from heat.
In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in half of the shredded cheddar cheese, half of the mozzarella cheese, and half of the parmesan cheese.
Add the cooked vegetable mixture to the egg and cheese mixture. Stir until evenly coated.
Pour the vegetable mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs with the remaining parmesan cheese and 1 tablespoon of olive oil. Sprinkle the mixture evenly over the casserole.
Top the casserole with the remaining shredded cheddar and mozzarella cheeses.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Enjoy your Very Veggie Casserole!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.1 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 440 mg | 34% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 523 mg | 11% | |
*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.
