Zucchini and Green Pepper Casserole

Bursting with vibrant Mediterranean flavors, this Zucchini and Green Pepper Casserole is a hearty yet healthy dish perfect for weeknight dinners or potluck gatherings. Featuring tender zucchini, sweet green bell peppers, and savory onions simmered with garlic, diced tomatoes, and aromatic herbs, this casserole is layered with gooey mozzarella cheese and a crispy Parmesan-breadcrumb topping. Ready in just under an hour, it’s a comforting vegetarian recipe that balances freshness and indulgence. Perfectly seasoned with oregano, basil, and a hint of spice from optional red pepper flakes, this dish pairs wonderfully with a crisp side salad or crusty bread. Finish with a sprinkle of fresh parsley for a pop of color and flavor!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Zucchini
• 2 medium Green bell peppers
• 1 medium Yellow onion
• 2 large Garlic cloves
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 14.5 ounces Diced tomatoes (canned, with juice)
• 1 cup Shredded mozzarella cheese
• 0.5 cup Breadcrumbs
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with olive oil or non-stick cooking spray.

Step 2

Slice the zucchini and green bell peppers into thin, even slices. Dice the onion and mince the garlic.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.

Step 4

Add the sliced zucchini and green peppers to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but not overly soft.

Step 5

Season the vegetable mixture with salt, black pepper, dried oregano, dried basil, and optional crushed red pepper flakes. Stir well to combine.

Step 6

Add the canned diced tomatoes (with their juice) to the skillet. Stir and let the mixture simmer for 5 minutes to meld the flavors.

Step 7

Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.

Step 8

Sprinkle the shredded mozzarella cheese evenly over the vegetables.

Step 9

In a small bowl, mix the breadcrumbs and grated Parmesan cheese together. Sprinkle this mixture evenly over the top of the mozzarella cheese.

Step 10

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbling and the breadcrumb topping is golden brown.

Step 11

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1624.0g)

Amount per serving	% Daily Value*
Calories	1482.2

Total Fat 74.8g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 3.1g
Cholesterol 127.9mg	0%
Sodium 11231.6mg	0%
Total Carbohydrate 138.6g	0%
Dietary Fiber 18.8g	0%
Total Sugars 68.2g
Protein 72.8g	0%

Vitamin D 0IU	0%
Calcium 1733.1mg	0%
Iron 8.4mg	0%
Potassium 2807.1mg	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: 44.3%

Protein: 19.2%

Carbs: 36.5%