Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups chopped zucchini; 1 cup chopped bell peppers (any color); 1 cup spinach leaves; 1 cup chopped mushrooms; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup panko breadcrumbs; 2 eggs; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Comfort Food

I love how our Sunday Baked Vegetable Casserole brings the whole family together! This dish is packed with vibrant vegetables that not only taste amazing but also provide a colorful feast for the eyes. It's a comforting yet nutritious option perfect for any gathering. I enjoy experimenting with the seasonal veggies available, creating a unique twist every time. The layers of cheesy goodness with a crunchy topping make it irresistible. Let's gather the ingredients and start this delicious journey together!

Created by

Nora Ellis

Last updated on 2026-01-12T00:31:12.627Z

When I first made the Sunday Baked Vegetable Casserole, I wanted to highlight the natural flavors of vegetables without overpowering them. I chose a mix of seasonal produce, like zucchini, bell peppers, and spinach, which not only added depth but made the dish visually appealing. The combination of fresh herbs and spices really elevates each bite!

One specific detail that changed the game for me was using panko breadcrumbs for the topping. They added an unexpected crunch which contrasted beautifully with the creamy filling. Don't skip this step; it truly makes the dish sing!

        Why You'll Love This Recipe
        A colorful mix of fresh veggies that everyone will enjoy
Creamy and cheesy layers that offer a satisfying bite
Perfect for meal prepping and enjoying leftovers throughout the week

      

Choosing Your Vegetables

The versatility of this casserole allows you to use a variety of vegetables based on seasonal availability or personal preference. I often switch out the zucchini for eggplant or add in roasted carrots for added sweetness. Just remember that denser vegetables, like sweet potatoes, should be pre-cooked to ensure they soften during the baking process. This will help maintain the ideal texture throughout the dish.

When selecting bell peppers, consider mixing colors for a more visually appealing outcome, as each type has a slightly different flavor profile. If you're feeling adventurous, try using some spicy peppers for a kick, but balance them with sweeter vegetables to avoid overwhelming heat.

The Importance of Cheese

Cheese plays a crucial role in achieving the creamy and indulgent texture of this casserole. Ricotta provides a light, fluffy component while mozzarella adds a melty, stretchy quality. For a dairy-free version, opt for silken tofu combined with nutritional yeast as a ricotta substitute, and use dairy-free cheese shreds that melt well to replace mozzarella.

In the context of flavors, the addition of Parmesan not only enhances the umami profile of the dish but also contributes to a lovely golden crust on top when combined with the panko breadcrumbs. A trick I use is to mix a bit of smoked paprika into the breadcrumbs for added flavor and complexity.

Make-Ahead and Storage Tips

This casserole is perfect for meal prep! You can assemble it a day in advance and store it covered in the refrigerator, which allows the flavors to meld together beautifully. Just remember to take it out 30 minutes before baking to ensure even cooking. If you're making it for a larger gathering, consider doubling the recipe and baking it in two dishes, which also makes it easy to share with friends or freeze for later.

To freeze, cool the unbaked casserole completely, then wrap tightly with foil and plastic wrap. It can be stored for up to three months. When ready to enjoy, bake it straight from the freezer, adding about 15-20 minutes to the cooking time. If frozen after baking, simply reheat in a 350°F (175°C) oven until warmed through, approximately 25-30 minutes.

Ingredients

Gather the following ingredients to make your Sunday Baked Vegetable Casserole.

Ingredients

2 cups chopped zucchini
1 cup chopped bell peppers (any color)
1 cup spinach leaves
1 cup chopped mushrooms
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 eggs
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Olive oil for drizzling

Once you have all your ingredients ready, we can start assembling the casserole!

Instructions

Follow these easy steps to make your casserole delicious and perfectly baked.

Preheat the oven

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

Prepare the vegetable mixture

In a large mixing bowl, combine the chopped zucchini, bell peppers, mushrooms, and spinach. Add the minced garlic, oregano, basil, salt, and pepper, stirring well to combine.

Mix the cheese filling

In a separate bowl, mix the ricotta cheese, mozzarella cheese, eggs, and half of the Parmesan cheese. Season with salt and pepper.

Layer the casserole

Spread half of the vegetable mixture in the prepared baking dish. Layer half of the cheese filling on top, followed by the remaining vegetables and topping with the rest of the cheese mixture.

Add breadcrumbs

Sprinkle the panko breadcrumbs evenly over the top and finish with the remaining Parmesan cheese. Drizzle with olive oil.

Bake it

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until golden and bubbly.

Serve and enjoy

Let the casserole cool slightly before serving. Enjoy your delicious Sunday Baked Vegetable Casserole warm!

After you've enjoyed this delightful dish, consider exploring other flavors by varying the vegetables!

Pro Tips

To enhance the flavors even more, consider adding a sprinkle of fresh herbs on top just before serving. This adds brightness to the already rich dish.

Serving Suggestions

This Sunday Baked Vegetable Casserole is delightful on its own, but you can elevate the meal by serving it alongside garlic bread or a fresh garden salad. The crispness of the salad complements the richness of the casserole, adding a refreshing balance to your plate. A drizzle of balsamic vinaigrette over the salad can also enhance the overall flavor profile, providing a nice tang that cuts through the creaminess.

For a heartier meal, you might add some grilled chicken or a side of quinoa to round out the dish. The proteins not only make it more filling but also play beautifully with the flavors present in the casserole. If you choose to add meat, consider seasoning it simply with salt and pepper or a blend of herbs that match those in the casserole.

Troubleshooting Tips

If you find your casserole is too watery after baking, it might be due to the moisture content in the vegetables. To combat this in future attempts, pre-sauté the vegetables until slightly softened, allowing excess moisture to evaporate before layering. Additionally, using a slotted spoon to transfer the vegetable mixture into the dish can help leave excess liquid behind.

When it comes to achieving a perfectly crispy breadcrumb topping, avoid using too much oil. Just a light drizzle should suffice. If you want a deeper color on the breadcrumbs but are concerned about burning, you can broil the casserole for the last 2-3 minutes of baking. Keep a close eye on it, as broilers can vary significantly in heat intensity.

Flavor Variations

Feel free to customize the herbs in this casserole. If you have fresh basil or parsley on hand, chop them up and mix them into the vegetable layer for a fresh burst of flavor. Experimenting with spices, like a pinch of cayenne for heat or smoked paprika for a subtle smokiness, can also provide an interesting twist to the overall taste profile.

Additionally, consider experimenting with different types of cheese such as gouda or sharp cheddar to bring varying flavors into the mix. Each cheese brings its unique qualities, and mixing different varieties can lead to a delightful chemistry that enhances the overall dish profile.

Questions About Recipes

→ Can I use frozen vegetables in this casserole?

Yes, frozen vegetables can be used, but make sure to thaw and drain them well to avoid excess moisture.

→ What can I substitute for ricotta cheese?

Cottage cheese works well as a substitute for ricotta if you prefer a lighter option.

→ Is this casserole suitable for meal prep?

Absolutely! I love making this casserole ahead of time; it keeps well in the fridge for up to 3 days and tastes even better the next day.

→ Can I make this casserole vegan?

Yes! You can substitute the cheese and eggs with plant-based alternatives to create a delicious vegan version.