Gluten-Free Hearty Vegetable Casserole

Packed with vibrant, nutrient-rich veggies and a savory, golden gluten-free breadcrumb topping, this Gluten-Free Hearty Vegetable Casserole is the ultimate comfort food without compromise. Bursting with the natural flavors of zucchini, carrots, broccoli, and more, this recipe delivers a satisfying meal that's perfect for weeknight dinners or meal prepping for the week. A base of diced tomatoes and vegetable broth, thickened with gluten-free flour and infused with aromatic basil and oregano, creates a rich, flavorful sauce that highlights the fresh ingredients. Topped with a gluten-free breadcrumb and parmesan mixture that bakes to crispy perfection, this casserole is a wholesome, crowd-pleasing dish that’s vegetarian-friendly, gluten-free, and utterly delicious. Ready in just over an hour with minimal prep, it’s a simple yet hearty recipe you'll want to make on repeat!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 3 medium, sliced carrots
• 2 sliced celery stalks
• 2 medium, sliced zucchini
• 1 diced red bell pepper
• 2 cups broccoli florets
• 2 cups, sliced mushrooms
• 1 14.5-ounce can canned diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons gluten-free flour
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup gluten-free breadcrumbs
• 0.5 cup, grated parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced onion for 5 minutes until soft.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the sliced carrots and celery, cooking for 5 minutes until they begin to soften.

Step 5

Add the sliced zucchini, red bell pepper, broccoli florets, and mushrooms to the skillet. Cook for another 10 minutes until the vegetables are slightly tender.

Step 6

Mix in the canned diced tomatoes and vegetable broth. Stir everything together.

Step 7

Sprinkle the gluten-free flour over the mixture, stirring to combine and thicken slightly. Add the dried basil, dried oregano, salt, and black pepper. Simmer for 5 minutes.

Step 8

Transfer the vegetable mixture into a 9x13-inch baking dish.

Step 9

In a small bowl, combine the gluten-free breadcrumbs with the remaining 1 tablespoon of olive oil and grated parmesan cheese. Mix until well combined.

Step 10

Spread the breadcrumb mixture evenly over the top of the casserole.

Step 11

Place the baking dish in the preheated oven. Bake for 25-30 minutes until the top is golden brown and the casserole is bubbling.

Step 12

Let the casserole cool for a few minutes before serving. Enjoy your hearty, gluten-free vegetable casserole!

Nutrition Facts

Serving size	(2893.8g)

Amount per serving	% Daily Value*
Calories	2481.5

Total Fat 99.5g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 14.0g
Cholesterol 52.7mg	0%
Sodium 10318.6mg	0%
Total Carbohydrate 336.2g	0%
Dietary Fiber 49.7g	0%
Total Sugars 92.1g
Protein 71.9g	0%

Vitamin D 0IU	0%
Calcium 1270.4mg	0%
Iron 15.0mg	0%
Potassium 6188.1mg	0%

*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.

Source of Calories

Fat: 35.4%

Protein: 11.4%

Carbs: 53.2%