Sunday Baked Vegetable Casserole
Highlighted under: Healthy & Light
I love making this Sunday Baked Vegetable Casserole as a wholesome family dish that brings everyone together. It’s colorful, packed with nutrients, and provides a delightful blend of flavors. Each layer bursts with fresh vegetables, creamy sauces, and cheesy goodness. I find that the key to making this casserole so satisfying is the way the different textures meld together during baking. Trust me, it’s a dish you’ll want to make again and again, especially when you’re craving something heartwarming and hearty.
During one of my typical Sunday meal prep sessions, I decided to use up the vegetables in my fridge. That’s when this Sunday Baked Vegetable Casserole came to life. It’s amazing how simple ingredients like zucchini, bell peppers, and spinach can transform into something so comforting when baked with a creamy sauce. I recommend using both fresh and frozen vegetables for a variety of textures and flavors.
One tip I’ve learned is to sauté the vegetables slightly before layering them in the casserole. This not only enhances their flavors but also ensures they’re perfectly cooked by the time the casserole is done. The comforting aroma that fills the kitchen as it bakes is just the cherry on top!
Why You Will Love This Recipe
- Colorful vegetables come together for a wholesome dish.
- Creamy texture contrasts perfectly with roasted flavors.
- Easy to customize based on seasonal produce.
Ingredients
Casserole Ingredients
- 2 cups chopped zucchini
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 cup chopped tomatoes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup pasta or quinoa (optional)
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and spinach. Sauté for about 5-7 minutes until slightly softened.
Prepare the Casserole Dish
In a large casserole dish, layer half of the sautéed vegetables at the bottom. Combine ricotta cheese with salt and pepper, and spread half of this mixture over the vegetables.
Add More Layers
Layer the remaining vegetables over the ricotta mixture, followed by the chopped tomatoes. Add the remaining ricotta mixture and top everything with mozzarella and Parmesan cheese.
Bake the Casserole
Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
Let it cool for a few minutes before serving. Enjoy your hearty Sunday Baked Vegetable Casserole!
Pro Tips
- For an extra flavor boost, try adding herbs like basil or thyme. You can also use different cheeses based on what you have on hand. This casserole can be prepared in advance and stored in the refrigerator for up to 3 days.
Questions About Recipes
→ Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator until you're ready to bake.
→ What can I substitute for ricotta cheese?
You can use cottage cheese or a dairy-free alternative if you're looking for a vegan option.
→ Can I add meat to this casserole?
Absolutely! Cooked ground turkey or chicken would pair nicely with the vegetables.
→ How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sunday Baked Vegetable Casserole
I love making this Sunday Baked Vegetable Casserole as a wholesome family dish that brings everyone together. It’s colorful, packed with nutrients, and provides a delightful blend of flavors. Each layer bursts with fresh vegetables, creamy sauces, and cheesy goodness. I find that the key to making this casserole so satisfying is the way the different textures meld together during baking. Trust me, it’s a dish you’ll want to make again and again, especially when you’re craving something heartwarming and hearty.
Created by: Diana Brooks
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
Casserole Ingredients
- 2 cups chopped zucchini
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 cup chopped tomatoes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup pasta or quinoa (optional)
How-To Steps
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and spinach. Sauté for about 5-7 minutes until slightly softened. Season with salt, pepper, oregano, and garlic powder.
In a large casserole dish, layer half of the sautéed vegetables at the bottom. Combine ricotta cheese with salt and pepper, and spread half of this mixture over the vegetables.
Layer the remaining vegetables over the ricotta mixture, followed by the chopped tomatoes. Add the remaining ricotta mixture and top everything with mozzarella and Parmesan cheese.
Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before serving. Enjoy your hearty Sunday Baked Vegetable Casserole!
Extra Tips
- For an extra flavor boost, try adding herbs like basil or thyme. You can also use different cheeses based on what you have on hand. This casserole can be prepared in advance and stored in the refrigerator for up to 3 days.
Nutritional Breakdown (Per Serving)
- Calories: 300 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 320mg
- Total Carbohydrates: 32g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 15g