Easy Healthy Vegetable Casserole
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This Easy Healthy Vegetable Casserole Recipe is an easy-to-make baked dish with a delicious tomato-based sauce. Packed with vibrant veggies like zucchini, broccoli, and bell pepper, it’s topped with crispy golden breadcrumbs for added texture. Simple and wholesome casseroles is perfect for busy weeknights or lazy weekends!
Healthy Vegetable Casserole Recipe
Indulge in a nourishing meal with my easy healthy vegetable casserole made from a vibrant tomato-based sauce. It’s completely free of cream, cheese, or butter.
The beauty of this vegetable casserole of lies in its simplicity. Everything is mixed directly in the baking dish, from the tomato sauce to the fresh vegetables, ensuring minimal cleanup and maximum flavor.
Featuring an array of colorful veggies like zucchini, broccoli, bell peppers, and tomatoes, this casserole is a nutritious, satisfying option for any family dinner.
A light sprinkling of breadcrumbs adds a delightful crunch to the top, making this casserole both comforting and healthy. Perfect for weeknights or as a side dish during the holidays!
Can I prepare the vegetable casserole ahead of time?
Yes! You can prepare the entire casserole, without the breadcrumbs ahead of time. Simply make the casserole, cover it tightly with plastic wrap or foil and store it in the fridge for up to 24 hours before baking. When ready to cook, simply bake as directed with the addition of the breadcrumbs, adding an extra 5-10 minutes if needed to heat through.
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What can I serve this healthy vegetable casserole with?
This casserole pairs well with rice, quinoa, or mashed potatoes for a more filling meal, or you can serve it as a standalone dish for a lighter option.
Can I add protein to the casserole?
Yes, you can easily add cooked protein like chickpeas, lentils, or even shredded chicken to boost the nutritional value and make it a more complete meal.
How to store vegetable casserole
Store leftovers in sealed containers, in the refrigerator for up to 3 days.
Re-heat leftovers in a baking dish and bake at 180ºC (356ºF) for 20-30 minutes or until heated through. Cover it with foil if it browns too fast and continue to bake until heated.
Freeze leftovers in freezer-friendly sealed containers, in the freezer for up to 2-3 months.
Reheat from frozen by thawing in the refrigerator overnight, and cooking in a preheated oven at 180ºC (356ºF) for 20-30 minutes or until heated through. Alternatively, thaw at room temperature for several hours until partially frozen or defrosted, then re-heat using the exact instructions above, with an additional 5-10 minutes if needed.
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Best vegetable casserole recipes
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Easy Healthy Vegetable Casserole
Ingredients
- 2 x 14.5 oz / 400g canned cherry or diced tomatoes in juice
- 400 g (about 2 cups) tomato puree / passata
- 4 cloves garlic, peeled and minced
- 1 Tbsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large red or brown onion, peeled and diced
- 2 large zucchinis, thinly sliced
- Half head broccoli, chopped into florets
- 1 red or green bell pepper, seeds removed and thinly sliced
- 3/4 cup breadcrumbs
Instructions
- Preheat oven: Preheat to 400ºF (200ºC) fan-forced.
- Prepare the sauce: In a 9×13 baking dish, add both cans of tomatoes, tomato puree, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Add vegetables: Add the diced onion, sliced zucchini, broccoli florets, and sliced red bell pepper to the dish. Mix the vegetables through the tomato sauce until everything is evenly coated.
- Top with breadcrumbs: Sprinkle the breadcrumbs evenly over the vegetables.
- Bake: Bake for 50 min – 1 hour or until the vegetables are tender and the sauce is bubbling. Serve immediately and enjoy!
Notes
Re-heat leftovers in a baking dish and bake at 180ºC (356ºF) for 20-30 minutes or until heated through. Cover it with foil if it browns too fast and continue to bake until heated. Freeze leftovers in freezer-friendly sealed containers, in the freezer for up to 2-3 months. Reheat from frozen by thawing in the refrigerator overnight, and cooking in a preheated oven at 180ºC (356ºF) for 20-30 minutes or until heated through. Alternatively, thaw at room temperature for several hours until partially frozen or defrosted, then re-heat using the exact instructions above, with an additional 5-10 minutes if needed.
Nutrition
