Fresh Vegetable Bake

Brighten your table with this irresistible Fresh Vegetable Bake, a medley of seasonal goodness layered with melty mozzarella, savory parmesan, and a golden, crispy panko topping. Packed with zucchini, yellow squash, vibrant red bell peppers, juicy cherry tomatoes, and nutrient-rich baby spinach, this dish is a celebration of fresh, wholesome ingredients. Seasoned with aromatic garlic, oregano, and basil, it’s a flavor-packed side dish or a satisfying vegetarian main course. Quick to prepare and oven-baked to perfection in just 35 minutes, this recipe is perfect for busy weeknights or as a crowd-pleasing addition to any gathering. Garnished with fresh parsley, it’s as visually stunning as it is delicious! Keywords: fresh vegetable bake, zucchini casserole, vegetarian side dish, baked vegetable casserole, cheesy vegetable bake.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 large red bell pepper
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup mozzarella cheese
• 0.5 cup parmesan cheese
• 0.5 cup panko breadcrumbs
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.

Step 2

Wash and dry all vegetables. Slice the zucchini and yellow squash into thin rounds, approximately 1/4-inch thick. Cut the red bell pepper into thin strips. Halve the cherry tomatoes. Mince the garlic cloves.

Step 3

In a large mixing bowl, combine the zucchini, yellow squash, bell pepper, cherry tomatoes, and baby spinach. Drizzle with 2 tablespoons of olive oil, and toss with the garlic, oregano, basil, salt, and black pepper until evenly coated.

Step 4

Transfer the vegetable mixture to the prepared baking dish, spreading it out into an even layer.

Step 5

Sprinkle the mozzarella cheese evenly over the vegetables, followed by the parmesan cheese.

Step 6

In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Mix until the breadcrumbs are lightly coated, then sprinkle the breadcrumb mixture over the cheese layer.

Step 7

Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender, the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Step 8

Remove from the oven and allow the dish to cool for about 5 minutes. Garnish with freshly chopped parsley before serving.

Step 9

Serve warm as a side dish or a main course. Enjoy!

Nutrition Facts

Serving size	1257 grams (1257.0g)

Amount per serving	% Daily Value*
Calories	1304

Total Fat 83.20g	107%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 5.50g
Cholesterol 118mg	39%
Sodium 7435mg	323%
Total Carbohydrate 86.50g	31%
Dietary Fiber 13.80g	49%
Total Sugars 48.00g
Protein 58.30g	117%

Vitamin D 18IU	91%
Calcium 1498mg	115%
Iron 8mg	47%
Potassium 2313mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 17.6%

Carbs: 26.1%