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 chopped bell peppers; 1 cup diced tomatoes; 1 cup chopped carrots; 1 cup spinach; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup breadcrumbs

Highlighted under: Baking & Desserts

I often find myself searching for wholesome and hearty recipes to share during our family gatherings, and this Sunday Baked Vegetable Casserole never fails to impress. With layers of colorful vegetables and creamy goodness, it's a comforting dish that warms not just the stomach but the heart. Whether enjoyed as a side or the star of the meal, this casserole is both satisfying and versatile. I love how it reflects the bounty of fresh produce, and it’s the perfect dish to make ahead for busy weekends.

Created by

Violet Hart

Last updated on 2026-01-13T19:43:18.707Z

As I began experimenting with flavor combinations for this casserole, I discovered that the mix of roasted vegetables elevates the dish to a new level. The sweet bell peppers, earthy zucchini, and vibrant carrots blend together, creating a delightful medley that even the pickiest eaters couldn’t resist. The key is to sauté the vegetables first, which enhances their natural flavors and ensures they are perfectly cooked within the dish.

When crafting a casserole, I’ve learned that the right balance of creaminess is essential. I use a combination of ricotta and a bit of mozzarella for that stretchy, gooey texture that brings everything together. Topping it off with breadcrumbs gives the casserole a satisfying crunch, making it a favorite at our Sunday dinner table!

        Why You'll Love This Recipe
        A delightful blend of seasonal vegetables bursting with flavor
Creamy texture that creates a comforting experience
Perfect for meal prep and versatile enough for any occasion

      

Cooking Techniques for Perfect Vegetables

To achieve the best texture in your Sunday Baked Vegetable Casserole, it's essential to sauté the vegetables to release their flavors before baking. Cooking them for about 10 minutes allows the zucchini, bell peppers, and carrots to become tender while retaining some crunch. This step also helps to evaporate excess moisture, preventing a soggy casserole. Keep an eye on them; you want them to be vibrant and slightly glossy but not overcooked.

If you want to elevate the flavor profile even more, consider adding minced garlic or a pinch of crushed red pepper flakes while sautéing the vegetables. This can create a subtle depth of flavor that complements the sweetness of the carrots and the freshness of the bell peppers. Garlic becomes aromatic around the 30-second mark, so add it just before the vegetables to avoid burning.

Cheese Varieties and Their Impact

The cheese blend in this casserole not only brings a creamy texture but also contributes to the overall flavor. Ricotta provides a smooth, rich base, while mozzarella adds stretchiness that is delightful in every bite. If you're looking for a lighter option, consider swapping part of the ricotta for cottage cheese, which still offers creaminess but with fewer calories. Additionally, the grated parmesan sprinkled on top enhances browning and adds a savory punch, making it a wonderfully layered dish.

If you're dairy-free or looking for alternatives, you can experiment with vegan cheese products that melt well. There are many varieties available now, including those made from nuts or soy. Just remember to check the melting qualities, as some dairy-free cheeses may not achieve the same creamy texture as traditional options.

Ingredients

Vegetables

2 cups chopped zucchini
1 cup chopped bell peppers
1 cup diced tomatoes
1 cup chopped carrots
1 cup spinach

Cheeses

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Other Ingredients

2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup breadcrumbs

Steps

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a pan, heat olive oil over medium heat. Add the zucchini, bell peppers, carrots, and sauté for about 10 minutes until tender. Stir in the tomatoes and spinach, and cook for another 2-3 minutes.

Mix the Cheese

In a bowl, combine ricotta, mozzarella, oregano, and a pinch of salt and pepper.

Assemble the Casserole

In a baking dish, layer half of the sautéed vegetables, followed by the cheese mixture. Top with the remaining vegetables and sprinkle breadcrumbs on top.

Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.

Serve

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

Pro Tips

Feel free to customize this casserole with your favorite vegetables or cheese! It's a great way to use up any leftover produce you have on hand.

Make-Ahead Tips and Storage

One of the great aspects of this casserole is its make-ahead capability. You can prepare it the day before, up to the point of baking. Simply assemble everything in the baking dish, cover it tightly with plastic wrap, and store it in the refrigerator. When you're ready to serve, remove the film and bake it straight from the fridge, adding an extra 5-10 minutes to the cooking time to ensure it heats thoroughly.

If you have leftovers, the casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. For long-term storage, consider freezing the casserole after it cools completely. Use a freezer-safe container and wrap it tightly to prevent freezer burn. It can be stored for up to 2 months and baked directly from frozen, adding about 15-20 minutes to the baking time.

Serving Suggestions and Variations

This casserole pairs beautifully with crusty bread or a fresh garden salad, making it a fantastic centerpiece for any meal. For an added protein boost, consider serving it alongside grilled chicken or sautéed shrimp to create a balanced plate. Personalize your experience by drizzling the casserole with balsamic glaze or a sprinkle of fresh herbs before serving, which will enhance the visual appeal and flavor.

Feel free to get creative with the vegetables! While this recipe uses zucchini, bell peppers, and spinach, other vegetables like eggplant, broccoli, or even sweet potatoes work great. Just remember that firmer vegetables like carrots may need a slightly longer sauté to soften adequately. This flexibility allows you to adapt the recipe to what’s in season or your family's taste preferences.

Questions About Recipes

→ Can I make this casserole in advance?

Yes, you can prepare it a day ahead, store it in the refrigerator, and then bake it when you're ready.

→ What can I substitute for ricotta cheese?

Cottage cheese or a vegan alternative can be great substitutes for ricotta.

→ Is this dish gluten-free?

You can use gluten-free breadcrumbs to make this casserole gluten-free.

→ Can I use frozen vegetables?

Absolutely! Just make sure to thaw and drain excess water before using them in the recipe.