Veggie Casserole: A Colorful, Comforting, and Nutrient-Packed One-Dish Meal
Introduction
Looking for a wholesome, hearty, and easy-to-make dish that celebrates vegetables in all their glory? This Veggie Casserole is your answer. Loaded with roasted vegetables, creamy sauce, melty cheese, and herbs, it’s perfect for anyone searching “healthy vegetarian casseroles,” “easy vegetable bakes,” or “meatless comfort food.” Ideal for weeknights, potlucks, or even holiday tables.
Origin and Concept
Vegetable casseroles have long been a staple of home-style cooking across the world. From American Midwest potlucks to Mediterranean tian and Greek moussaka, the idea of layering vegetables with rich sauces or cheese and baking them to perfection is beloved universally. This version is a modern twist—healthier, lighter, and loaded with flavor.
Ingredients
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 1 large carrot, thinly sliced
– 1 red bell pepper, chopped
– 1 cup broccoli florets
– 1 cup cauliflower florets
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– Salt and pepper, to taste
– ½ tsp dried oregano
– ½ tsp dried thyme
– 1 cup shredded mozzarella or cheddar
– ½ cup grated parmesan cheese
– 1 cup light sour cream or Greek yogurt
– 2 eggs (for binding)
– Optional: ½ cup cooked quinoa or brown rice for added heartiness
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish. - Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add the rest of the vegetables and cook for 5–7 minutes until slightly tender. - Make the Creamy Base
In a bowl, mix Greek yogurt or sour cream with eggs, oregano, thyme, salt, and pepper. - Assemble the Casserole
Spread sautéed veggies evenly in the baking dish. Pour the creamy mixture over the top and mix lightly. Sprinkle with mozzarella and parmesan. - Bake
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15–20 minutes until golden and bubbly. - Cool and Serve
Let sit for 5–10 minutes before serving to allow the casserole to set.
Optional Additions
– Add spinach or kale for extra greens
– Use vegan cheese and egg substitute for a plant-based version
– Top with crushed whole-grain crackers or breadcrumbs for a crunchy topping
– Stir in cooked lentils for added protein
Nutritional Information (Per Serving – 6 Servings)
Calories: ~210
Protein: ~10g
Fat: ~12g
Carbohydrates: ~15g
Sugar: ~6g (natural from vegetables)
Fiber: ~4g
Sodium: ~350mg
Gluten-Free | Low-Carb | Vegetarian | High in Fiber
Health Benefits
– Packed with antioxidants and fiber from a variety of colorful vegetables
– High in vitamins A, C, and K, supporting immune health and skin
– Low in refined carbs and sugar
– Greek yogurt provides probiotics and protein
– Eggs add essential amino acids and healthy fats
Tips for Success
– Cut vegetables evenly to ensure uniform cooking
– Drain excess water from veggies before baking to prevent sogginess
– Make ahead and refrigerate overnight for a firmer texture
– Use seasonal vegetables like sweet potatoes, Brussels sprouts, or mushrooms for variation
Healthy Indulgence at Its Best
Comforting yet nutritious, this casserole embodies the perfect balance of wellness and flavor. It’s an ideal recipe for mindful eaters, busy weeknights, or anyone seeking delicious meatless options that still feel indulgent.