Garden Patch Vegetable Casserole

Packed with vibrant, garden-fresh flavors, this Garden Patch Vegetable Casserole is the ultimate comfort food for veggie lovers! Bursting with a medley of zucchini, yellow squash, carrots, and broccoli, this dish is layered with savory diced tomatoes, aromatic herbs like basil and oregano, and topped with a luscious mix of melted mozzarella and Parmesan cheeses. A crispy, golden breadcrumb topping adds the perfect finishing touch, making every bite irresistibly satisfying. Ready in under an hour, this casserole is ideal for busy weeknights or a wholesome potluck side dish. Serve it as a hearty vegetarian main or pair it with your favorite protein for a complete meal. Looking to embrace the best of seasonal produce? This casserole is your answer!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 2 medium carrots, peeled and thinly sliced
• 2 cups broccoli florets
• 14 ounces canned diced tomatoes (with juices)
• 1 teaspoon basil, dried
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup shredded mozzarella cheese
• 0.5 cups shredded Parmesan cheese
• 0.5 cups breadcrumbs
• 2 tablespoons butter, melted

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced onion and cook until softened, about 3 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the sliced zucchini, yellow squash, carrots, and broccoli florets to the skillet.

Step 6

Cook the vegetables, stirring occasionally, for 5-7 minutes, or until they begin to soften.

Step 7

Pour in the canned diced tomatoes with their juices, and stir in the dried basil, dried oregano, salt, and black pepper.

Step 8

Simmer the vegetable mixture for 5 minutes to allow the flavors to meld.

Step 9

Transfer the vegetable mixture into a greased 9x13-inch baking dish, spreading it out evenly.

Step 10

Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of the vegetables.

Step 11

In a small bowl, mix the breadcrumbs with the melted butter until evenly combined.

Step 12

Sprinkle the breadcrumb mixture over the cheese layer.

Step 13

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Step 14

Allow the casserole to cool for 5 minutes before serving.

Nutrition Facts

Serving size	1840.3 grams (1840.3g)

Amount per serving	% Daily Value*
Calories	1554

Total Fat 92.80g	119%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 2.70g
Cholesterol 182mg	61%
Sodium 5575mg	242%
Total Carbohydrate 125.40g	46%
Dietary Fiber 25.30g	90%
Total Sugars 45.60g
Protein 74.00g	148%

Vitamin D 14IU	70%
Calcium 1651mg	127%
Iron 10mg	57%
Potassium 3376mg	72%

*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: 51.2%

Protein: 18.1%

Carbs: 30.7%