Zucchini and Green Pepper Casserole
Bursting with vibrant Mediterranean flavors, this Zucchini and Green Pepper Casserole is a hearty yet healthy dish perfect for weeknight dinners or potluck gatherings. Featuring tender zucchini, sweet green bell peppers, and savory onions simmered with garlic, diced tomatoes, and aromatic herbs, this casserole is layered with gooey mozzarella cheese and a crispy Parmesan-breadcrumb topping. Ready in just under an hour, it’s a comforting vegetarian recipe that balances freshness and indulgence. Perfectly seasoned with oregano, basil, and a hint of spice from optional red pepper flakes, this dish pairs wonderfully with a crisp side salad or crusty bread. Finish with a sprinkle of fresh parsley for a pop of color and flavor!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 medium Zucchini
- 2 medium Green bell peppers
- 1 medium Yellow onion
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 14.5 ounces Diced tomatoes (canned, with juice)
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with olive oil or non-stick cooking spray.
Slice the zucchini and green bell peppers into thin, even slices. Dice the onion and mince the garlic.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Add the sliced zucchini and green peppers to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but not overly soft.
Season the vegetable mixture with salt, black pepper, dried oregano, dried basil, and optional crushed red pepper flakes. Stir well to combine.
Add the canned diced tomatoes (with their juice) to the skillet. Stir and let the mixture simmer for 5 minutes to meld the flavors.
Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the vegetables.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese together. Sprinkle this mixture evenly over the top of the mozzarella cheese.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbling and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 439 mg | 34% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 787 mg | 17% | |
*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.
