Easy Healthy Vegetable Casserole
This Easy Healthy Vegetable Casserole is packed with vibrant veggies in a savory tomato-based sauce, topped with crispy breadcrumbs for a wholesome meal!
Servings 6 serves
Calories 131kcal
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 9x13 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
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.
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
Calories: 131kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 515mg | Potassium: 835mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1267IU | Vitamin C: 59mg | Calcium: 113mg | Iron: 4mg