Vegetable and Tomato Casserole

Bursting with vibrant flavors, this Vegetable and Tomato Casserole is a wholesome, oven-baked dish that transforms simple, fresh produce into a hearty, satisfying meal. Featuring a colorful medley of zucchini, eggplant, red bell pepper, and yellow squash, this casserole is simmered in an herby tomato sauce that’s enriched with aromatic garlic and onions. Layers of melty mozzarella, nutty Parmesan, and a golden breadcrumb topping infused with fresh basil add irresistible texture and depth to each bite. Ready in just over an hour, this gluten-free-friendly recipe combines ease and nutrition, making it perfect for weeknight dinners or an impressive vegetarian main course. Pop it in the oven and let the bubbling goodness bring comfort to the table!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 medium, sliced zucchini
• 1 medium, diced eggplant
• 1 large, diced red bell pepper
• 2 medium, sliced yellow squash
• 2 14.5-ounce cans canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh basil leaves
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.5 cup breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.

Step 4

Add the zucchini, eggplant, red bell pepper, and yellow squash to the skillet. Sauté the vegetables for 5-7 minutes, until they begin to soften.

Step 5

Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, salt, and black pepper. Reduce the heat to low and let everything simmer for 10 minutes, stirring occasionally.

Step 6

Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil. Layer half of the vegetable and tomato mixture into the dish.

Step 7

Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the vegetables.

Step 8

Add the remaining vegetable and tomato mixture on top, spreading evenly.

Step 9

In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and chopped fresh basil. Sprinkle this mixture evenly over the top of the casserole.

Step 10

Bake the casserole in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbling.

Step 11

Allow the casserole to cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2674.3g)

Amount per serving	% Daily Value*
Calories	1953.8

Total Fat 110.0g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 12.0g
Cholesterol 136.8mg	0%
Sodium 10072.7mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 47.0g	0%
Total Sugars 99.5g
Protein 76.9g	0%

Vitamin D 0IU	0%
Calcium 1797.6mg	0%
Iron 14.6mg	0%
Potassium 5407.7mg	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: 49.1%

Protein: 15.3%

Carbs: 35.7%