Italian Vegetable Casserole

Dive into the comforting flavors of this Italian Vegetable Casserole, a vibrant medley of roasted zucchini, eggplant, bell peppers, and cherry tomatoes layered with garlic-infused marinara, fresh mozzarella, and a golden Parmesan breadcrumb topping. This gluten-friendly, vegetarian dish bursts with Mediterranean aromas, thanks to dried oregano, basil, and a topping of fresh basil leaves. Perfect for weeknight dinners or meal prep, this casserole delivers bold, wholesome flavors in every bite. Serve it warm with crusty bread or a crisp green salad for a complete Italian-inspired feast. Ready in just over an hour, this hearty baked dish is as nutritious as it is delicious.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large onion
• 2 cups cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 garlic cloves
• 2 cups marinara sauce
• 8 ounces fresh mozzarella cheese
• 0.5 cup Parmesan cheese
• 0.25 cup fresh basil leaves
• 0.5 cup panko breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the zucchini, eggplant, red bell pepper, yellow bell pepper, and onion into thin, even slices.

Step 3

Spread the sliced vegetables and cherry tomatoes onto a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with oregano, basil, salt, and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.

Step 5

While the vegetables are roasting, mince the garlic cloves. Heat 1 tablespoon of olive oil in a small pan over medium heat, and sauté the garlic until fragrant, about 1 minute. Stir the sautéed garlic into the marinara sauce.

Step 6

In a 9x13-inch casserole dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of roasted vegetables over the sauce.

Step 7

Tear the mozzarella cheese into small pieces and scatter a portion over the vegetable layer. Repeat the layers (marinara, vegetables, mozzarella) until all ingredients are used, ending with mozzarella on top.

Step 8

Sprinkle the Parmesan cheese evenly over the top layer. Scatter the panko breadcrumbs evenly for a crispy topping.

Step 9

Reduce the oven temperature to 375°F (190°C). Bake the casserole for 30 minutes, or until bubbling and golden brown on top.

Step 10

Remove the casserole from the oven and let it cool for 5-10 minutes.

Step 11

Garnish with fresh basil leaves and serve warm. Enjoy!

Nutrition Facts

Serving size	(2591.1g)

Amount per serving	% Daily Value*
Calories	2052.2

Total Fat 117.6g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 222.7mg	0%
Sodium 9219.0mg	0%
Total Carbohydrate 164.0g	0%
Dietary Fiber 35.5g	0%
Total Sugars 86.6g
Protein 91.2g	0%

Vitamin D 0IU	0%
Calcium 1906.2mg	0%
Iron 9.9mg	0%
Potassium 4098.8mg	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: 50.9%

Protein: 17.5%

Carbs: 31.6%