Name: Cheesy Zucchini and Veggie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 cup onion, diced; 2 cloves garlic, minced; 1 zucchini, chopped; 1/2 cup tomatoes, chopped; 1/2 cup corn kernels; 1/2 cup red bell pepper, diced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup shredded cheddar cheese (or vegan cheese); 1/4 cup grated Parmesan (or nutritional yeast for vegan); 2 large eggs (or flax eggs for vegan); 1/4 cup milk of choice (dairy or plant-based); 1/4 cup breadcrumbs (gluten-free if needed); 2 tablespoons fresh parsley, chopped

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This Cheesy Zucchini and Veggie Casserole is a comforting, flavorful dish packed with fresh summer vegetables like zucchini, corn, tomatoes, and bell peppers. It's topped with a gooey, melty layer of cheese and crispy breadcrumbs, making it the perfect weeknight dinner or side dish for any occasion. Plus, it's incredibly easy to put together, making it a great option for those busy days when I need something both satisfying and quick.

Cheesy Zucchini and Veggie Casserole

Ingredients

1 tablespoon olive oil

½ cup onion, diced

2 cloves garlic, minced

1 zucchini, chopped

½ cup tomatoes, chopped

½ cup corn kernels

½ cup red bell pepper, diced

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

¾ cup shredded cheddar cheese (or vegan cheese)

¼ cup grated Parmesan (or nutritional yeast for vegan)

2 large eggs (or flax eggs for vegan)

¼ cup milk of choice (dairy or plant-based)

¼ cup breadcrumbs (gluten-free if needed)

2 tablespoons fresh parsley, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 3 minutes, until softened.

Add the zucchini, tomatoes, corn, and bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

Stir in the dried oregano, salt, and pepper. Remove the skillet from the heat.

In a separate large bowl, whisk together the eggs and milk. Stir in the shredded cheddar and Parmesan.

Add the sautéed vegetables into the egg and cheese mixture, mixing well to combine.

Transfer the vegetable and egg mixture into the prepared baking dish, spreading it out evenly.

Sprinkle breadcrumbs evenly over the top of the casserole.

Bake for 25-30 minutes, or until the casserole is set and golden brown on top.

Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley and serve.

Servings and Timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Variations

Vegan: To make this dish vegan, simply swap the cheddar and Parmesan for vegan cheese and use flax eggs instead of regular eggs. For a dairy-free option, use plant-based milk and nutritional yeast in place of Parmesan.

Cheese options: You can use any type of cheese that melts well, like mozzarella, provolone, or a blend of cheeses. Feel free to experiment with different flavors!

Add more veggies: You can add in other vegetables like mushrooms, spinach, or even eggplant for extra flavor and texture.

Gluten-free: Use gluten-free breadcrumbs if you need to keep this dish gluten-free.

Storage/Reheating

Storage: Leftover casserole can be stored in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

FAQs

How do I make this casserole vegan?

To make this casserole vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) and use plant-based milk. For the cheese, opt for vegan cheese or nutritional yeast.

Can I freeze this casserole?

Yes! You can freeze this casserole before baking. Just assemble it in the baking dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as usual.

Can I use frozen vegetables in this recipe?

Frozen vegetables can be used in place of fresh vegetables, but be sure to thaw and drain them well before adding to the casserole to avoid excess moisture.

Can I use a different type of cheese?

Absolutely! I like using shredded cheddar for its classic flavor, but any cheese that melts well, like mozzarella or Monterey Jack, will work perfectly. You can also mix different cheeses for extra flavor.

Is this casserole low-carb?

This casserole is a bit higher in carbs due to the vegetables, but it’s still a healthy choice. If you're following a strict low-carb diet, you can omit the breadcrumbs or use a low-carb alternative.

Conclusion

I love making this Cheesy Zucchini and Veggie Casserole because it's not only easy to prepare but also full of flavor and nutrition. The combination of fresh veggies, melty cheese, and crispy breadcrumbs is the perfect comfort food, and it’s so versatile that I can customize it however I like. Whether I'm looking for a quick weeknight dinner or a tasty side dish for a gathering, this casserole always hits the spot.

Recipe:

Cheesy Zucchini and Veggie Casserole

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A comforting, flavorful casserole made with fresh summer vegetables like zucchini, corn, tomatoes, and bell peppers, topped with a melty layer of cheese and crispy breadcrumbs.

Instructions

Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 3 minutes, until softened.
Add the zucchini, tomatoes, corn, and bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the dried oregano, salt, and pepper. Remove the skillet from the heat.
In a separate large bowl, whisk together the eggs and milk. Stir in the shredded cheddar and Parmesan.
Add the sautéed vegetables into the egg and cheese mixture, mixing well to combine.
Transfer the vegetable and egg mixture into the prepared baking dish, spreading it out evenly.
Sprinkle breadcrumbs evenly over the top of the casserole.
Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley and serve.