Savory Veggie Casserole

Elevate your weeknight dinner game with this Savory Veggie Casserole—a wholesome, flavor-packed dish brimming with vibrant, nutrient-rich vegetables like zucchini, broccoli, and spinach. Perfectly seasoned with Italian herbs and a hint of optional red pepper flakes, this casserole combines sautéed veggies with a creamy egg and cheese mixture for a satisfying, protein-rich filling. A golden, buttery panko and Parmesan crust adds irresistible crunch and texture, making every bite a treat. Ready in just an hour, this easy, baked vegetable casserole is ideal for meal prep, potlucks, or a cozy family dinner. It's a simple, crowd-pleasing way to enjoy the best of fresh, seasonal produce!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, sliced into rounds
• 1 medium yellow squash, sliced into rounds
• 1 large red bell pepper, diced
• 2 cups broccoli florets
• 3 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 0.25 teaspoon crushed red pepper flakes (optional)
• 1.5 cups shredded cheddar cheese
• 0.5 cups grated Parmesan cheese
• 3 large eggs
• 1 cup milk
• 0.75 cups panko bread crumbs
• 2 tablespoons butter, melted

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or oil.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and sauté for an additional minute.

Step 3

Add sliced zucchini, yellow squash, diced red bell pepper, and broccoli florets to the skillet. Cook for 5-7 minutes, stirring often, until the vegetables are slightly softened.

Step 4

Mix in the baby spinach and cook for another 2 minutes until wilted. Season with salt, black pepper, Italian seasoning, and optional crushed red pepper flakes. Remove from heat and set aside.

Step 5

In a large bowl, whisk together the eggs and milk until well combined. Stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese.

Step 6

Transfer the sautéed vegetables to the prepared casserole dish, spreading them out into an even layer. Pour the egg and cheese mixture over the vegetables, ensuring the liquid is evenly distributed.

Step 7

In a small bowl, mix the panko bread crumbs with melted butter. Stir in the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.

Step 9

Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1804.4g)

Amount per serving	% Daily Value*
Calories	2221.4

Total Fat 143.5g	0%
Saturated Fat 72.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 863.6mg	0%
Sodium 5223.6mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 22.1g	0%
Total Sugars 36.8g
Protein 115.7g	0%

Vitamin D 244.4IU	0%
Calcium 2540.7mg	0%
Iron 15.1mg	0%
Potassium 2542.1mg	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: 56.8%

Protein: 20.3%

Carbs: 22.9%