Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups zucchini, sliced; 2 cups bell peppers, chopped (mixed colors); 2 cups fresh spinach; 1 cup red onion, sliced; 1 cup cherry tomatoes, halved; 2 cups grated mozzarella cheese; 1 cup grated Parmesan cheese; 4 eggs; 1/4 cup cream; Salt and pepper to taste; 1 teaspoon dried Italian herbs

Highlighted under: Baking & Desserts

Every Sunday, I look forward to gathering around the table with family, and this baked vegetable casserole has become a staple. I love how effortlessly it combines a rainbow of veggies, topped with melted cheese for a comforting finish. The magic of this dish lies in the roasting technique; it enhances the natural flavors of the vegetables, making each bite a delight. This recipe fits perfectly into our busy schedules, as it’s easy to prep ahead and bake when everyone arrives. Simply serve with crusty bread, and you have a feast!

Created by

Tabitha Green

Last updated on 2026-01-13T21:49:15.632Z

This casserole has been a game changer on our Sunday dinner nights. I’ve tried various combinations of vegetables, but I find that zucchini, bell peppers, and spinach work exceptionally well together. They not only provide a spectrum of colors but also a balance of textures that make this dish heartwarming and satisfying.

One of my favorite tips is to let the casserole sit for about 10 minutes after baking — it helps the flavors meld together and makes serving much easier. Plus, that time gives me a moment to enjoy a glass of wine while waiting for everyone to gather around the table!

        Why You'll Love This Recipe
        A vibrant mix of seasonal vegetables for a burst of color on your plate
Comforting, cheesy goodness that brings everyone together
Healthy and wholesome, yet indulgent enough for special gatherings

      

Understanding the Ingredients

The star of this baked vegetable casserole is its vibrant mix of seasonal vegetables. Zucchini adds a light, subtle flavor, while bell peppers inject a sweetness that caramelizes beautifully during baking. Fresh spinach contributes a pop of color and is loaded with nutrients. Cherry tomatoes burst with juiciness, providing a lovely contrast to the crispy roasted veggies. Each ingredient plays a crucial role, not only in the taste but also in the texture of the final dish.

The cheeses in the casserole are just as important. Mozzarella lends its gooey, stretchy quality that binds the vegetables together, while Parmesan adds a sharpness that elevates the flavor profile. Cream brings richness to the mixture, creating a velvety coating that complements the roasted vegetables perfectly. This combination ensures that every bite is satisfying, providing a balance between creaminess and the lightness of the vegetables.

Expert Baking Tips

When baking your casserole, timing is key. Aim for 45 minutes at 375°F (190°C). You’ll know it’s ready when the top is golden brown and bubbly, and the edges have started to pull away slightly from the sides of the dish. If you find the top is browning too quickly, cover the dish loosely with aluminum foil to prevent burning while allowing the vegetables to cook through.

Be careful not to overmix the egg and cheese mixture; you want to maintain a bit of texture rather than a completely uniform batter. This allows for pockets of cheese and egg that will create a delightful contrast against the vegetables once baked. If you prefer a firmer texture, reducing the amount of cream slightly can help; just keep an eye on the moisture levels, ensuring the vegetables do not dry out.

Ingredients

Vegetables

2 cups zucchini, sliced
2 cups bell peppers, chopped (mixed colors)
2 cups fresh spinach
1 cup red onion, sliced
1 cup cherry tomatoes, halved

Casserole Mixture

2 cups grated mozzarella cheese
1 cup grated Parmesan cheese
4 eggs
1/4 cup cream
Salt and pepper to taste
1 teaspoon dried Italian herbs

Instructions

Steps

Preheat and Prepare

Preheat your oven to 375°F (190°C). In a large bowl, combine the sliced zucchini, chopped bell peppers, spinach, red onion, and cherry tomatoes. Mix to combine.

Make the Mixture

In another bowl, whisk together the eggs, cream, salt, pepper, and herbs. Add the mozzarella and Parmesan cheese, mixing well.

Combine and Bake

Pour the vegetable mixture into a greased casserole dish. Then, pour the egg and cheese mixture over the vegetables, ensuring everything is evenly coated. Bake for 45 minutes, or until the top is golden and the vegetables are tender.

Cool and Serve

Allow the casserole to cool for 10 minutes before slicing. Serve warm with your favorite bread.

Serving Suggestions

Pro Tips

To mix things up, feel free to add your favorite herbs or swap out the cheeses used in the recipe for a personalized touch! A little fresh basil or a sprinkle of chili flakes can also elevate the flavors beautifully.

Storage and Reheating

This casserole can be made ahead of time, making it a great choice for busy families. You can prepare the entire dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. If you do this, you may need to extend the baking time for about 5-10 minutes since the casserole will be chilled.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, place individual portions in the microwave or reheat the entire dish in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. For a crispy top, you may want to broil it for an extra 2-3 minutes, watching closely to prevent burning.

Serving Suggestions

This baked vegetable casserole pairs wonderfully with a chunk of crusty bread or a side salad for a complete meal. You can also serve it as a side dish alongside grilled meats or fish, bringing color and flavor to your table. For a heartier version, consider adding cooked quinoa or pasta to the vegetable mix before baking—these additions will provide extra protein and make the dish even more filling.

Feel free to customize the veggies based on what’s in season or to your taste. Adding ingredients like broccoli, sweet potatoes, or even beans can enhance the nutritional profile and keep the dish interesting. Just keep in mind that denser vegetables may need a little more cooking time to ensure they are tender!

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Definitely! Just ensure to thaw and drain excess water before mixing them in to prevent a soggy casserole.

→ How can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

→ Can I make this casserole ahead of time?

Yes! Assemble the casserole the night before and keep it covered in the fridge. Just bake it when you're ready to serve.

→ What can I serve with this casserole?

This vegetable casserole pairs well with a side salad, crusty bread, or even as a side dish for grilled meats.