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Hearty Baked Vegetable Casserole

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A comforting baked vegetable casserole filled with seasonal veggies and topped with creamy cheeses and a crispy breadcrumb finish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups zucchini, sliced
  • 2 cups bell pepper, chopped
  • 2 cups eggplant, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) to ensure it’s ready for the casserole.
  2. Warm the olive oil in a large skillet over medium heat, creating a luscious base for your vegetables.
  3. Sauté the diced onion and minced garlic in the skillet until translucent, about 3 to 4 minutes.
  4. Introduce the zucchini, bell pepper, eggplant, and mushrooms, sautéing until the veggies are tender, about 5 to 7 minutes.
  5. Enhance with halved cherry tomatoes, oregano, basil, salt, and black pepper, allowing to mingle for another 2 to 3 minutes.
  6. Transfer the vegetable mixture to a baking dish, spreading it out evenly.
  7. Sprinkle the grated cheddar cheese, Parmesan cheese, and breadcrumbs uniformly over the top.
  8. Bake the dish in the preheated oven for 20 to 25 minutes, or until the top is golden and bubbly.
  9. Rest the casserole for about 5 minutes after removing from the oven.
  10. Garnish with fresh parsley and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for longer storage.

Nutrition

Find it online: https://recypez.com/hearty-vegetable-casserole-recipe/

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