Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups chopped zucchini; 1 cup diced bell peppers; 1 cup chopped spinach; 1 cup sliced mushrooms; 1 cup diced tomatoes; 1 small onion, chopped; 2 cloves garlic, minced; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 2 eggs; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1/2 cup grated Parmesan cheese

Highlighted under: Baking & Desserts

I love to prepare this Sunday Baked Vegetable Casserole as a comforting dish that brings the family together. The blend of fresh vegetables and melted cheese creates an irresistible aroma that fills the kitchen. This casserole is perfect for lazy Sundays or any family gathering. With simple ingredients and minimal fuss, I can whip this meal up in no time. Plus, it’s a great way to use up any leftover vegetables. I guarantee that everyone will be asking for seconds!

Created by

Hayley Morton

Last updated on 2026-01-13T22:07:18.377Z

When I first made this baked vegetable casserole, I couldn't believe how much flavor came from such simple ingredients. I used a mix of zucchini, bell peppers, and spinach, which paired beautifully with the creamy cheese topping. The secret is to sauté the vegetables briefly before baking, ensuring they maintain a bit of crunch while absorbing the casserole's flavors.

Every bite of this casserole is a delightful medley of textures and tastes. To enhance the flavor, I like to sprinkle some Italian herbs on top before baking. This method not only elevates the dish but also makes the kitchen smell incredible as it cooks!

        Here’s Why You’ll Love This Dish
        A colorful mix of seasonal vegetables that brighten up any table.
Creamy cheese blanket that ties all the flavors together.
Customizable ingredients, making it perfect for using up leftovers.

      

Vegetable Selection for Optimal Flavor

Choosing the right vegetables is crucial for the Sunday Baked Vegetable Casserole. I recommend using a mix of seasonal produce for the best flavor and texture. Zucchini adds moisture, while bell peppers provide a sweet crunch. Spinach introduces a soft element, and mushrooms add an earthy richness. If you have leftover vegetables like broccoli or asparagus, feel free to substitute them. Just ensure they are pre-cooked slightly to achieve that tender texture when the casserole is baked.

Tip: For the best results, look for firm, vibrant vegetables. Avoid any that seem mushy or wilted, as they will not hold up well during cooking and could affect the overall texture of your dish.

Mastering the Cheese Layer

The cheese blend is pivotal in uniting all the flavors of this casserole. Using part-skim ricotta gives a creamy base without being too heavy, while mozzarella adds that gooey stretch we all love. I use a combination of cheeses to create a rich, layered mouthfeel. For a tangier flavor, consider adding feta or goat cheese; they pair wonderfully with the baked vegetables.

Make sure to adjust your salt and pepper levels carefully, especially since Parmesan is a salty cheese. It’s best to mix the cheese layer thoroughly so every bite has a delightful creaminess. If the mixture seems too thick, a splash of milk or cream can help achieve the desired consistency before baking.

Ingredients

Vegetable Mixture

2 cups chopped zucchini
1 cup diced bell peppers
1 cup chopped spinach
1 cup sliced mushrooms
1 cup diced tomatoes
1 small onion, chopped
2 cloves garlic, minced

Casserole Base

2 cups shredded mozzarella cheese
1 cup ricotta cheese
2 eggs
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Sauté Vegetables

In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until fragrant. Then, add the zucchini, bell peppers, mushrooms, and spinach. Cook for about 5-7 minutes until just tender.

Prepare Cheese Mixture

In a mixing bowl, combine the ricotta cheese, eggs, Italian seasoning, salt, and pepper. Mix well to incorporate all the ingredients.

Assemble Casserole

In a greased baking dish, layer half of the vegetable mixture, followed by half of the cheese mixture. Repeat the layers, ending with mozzarella on top, followed by grated Parmesan.

Bake

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Serve

Allow the casserole to cool for a few minutes before serving. Enjoy your delicious Sunday Baked Vegetable Casserole!

Pro Tips

For a spicier flavor, consider adding some red pepper flakes to the vegetable mixture. You can also swap in any of your favorite seasonal vegetables, making this a versatile dish.

Make-Ahead and Storage Tips

This casserole is perfect for meal prep. You can assemble it a day in advance and store it in the refrigerator, covered with foil, until you're ready to bake. This allows the flavors to meld beautifully overnight. To reheat leftovers, place them in an oven preheated to 350°F (175°C) for about 20-25 minutes or until heated through and the cheese is bubbly again.

If you want to freeze portions, ensure the casserole has cooled completely. Cut it into individual servings, wrap tightly in plastic wrap, and follow with aluminum foil before placing in the freezer. It can last for up to three months. When ready to eat, thaw in the refrigerator overnight, then reheat as mentioned.

Serving Suggestions and Variations

To elevate your Sunday Baked Vegetable Casserole, consider serving it with a side salad dressed in a light vinaigrette. This adds a refreshing contrast to the rich, cheesy dish. Another idea is to pair it with crusty bread or garlic bread to soak up any delicious cheesy bits left on the plate.

You can also transform this casserole by adding proteins like cooked chicken or sausage to make it a heartier meal. If you prefer a vegan option, switch to plant-based cheeses and use flaxseed meal mixed with water as an egg replacement to hold everything together.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes! You can prepare the casserole the day before and keep it in the refrigerator. Just add a few extra minutes to the baking time when you're ready to cook.

→ What can I use instead of ricotta cheese?

You can substitute cottage cheese or cream cheese for a different flavor and texture.

→ Is this dish gluten-free?

Yes, this casserole is gluten-free as long as you ensure that all ingredients used, like cheese and seasonings, are gluten-free.

→ Can I freeze leftovers?

Absolutely! Just make sure to store it in an airtight container. It will keep well in the freezer for up to 3 months.