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 zucchini, sliced; 1 cup bell peppers, chopped; 1 cup spinach, fresh; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (15 oz) diced tomatoes, drained; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup breadcrumbs; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon Italian seasoning

Highlighted under: Baking & Desserts

I absolutely love preparing this Sunday Baked Vegetable Casserole for a cozy family gathering. It brings a burst of color and a delicious medley of flavors to the table. Each bite is packed with seasonal vegetables, creamy sauce, and a golden, crispy topping that everyone raves about. It’s such a delightful dish that not only showcases my love for fresh produce but also fills the kitchen with a comforting aroma as it bakes. Trust me, your family will ask for seconds!

Created by

Penelope Dawson

Last updated on 2026-01-13T22:19:15.049Z

When I first experimented with this casserole, I aimed to create a dish that would highlight the freshest vegetables from the market. I combined zucchini, bell peppers, and spinach, which not only add vibrant colors but also different textures that keep things interesting. Baking it allows all the flavors to meld beautifully, creating a hearty dish that’s both satisfying and nutritious.

One of my favorite tips is to let the casserole rest for a few minutes after baking. This helps the layers set, making it easier to serve while preserving the integrity of the veggies. Trust me; the wait is worth it!

        Why You Will Love This Recipe
        The variety of fresh vegetables creates a nutrient-packed meal.
Crispy topping adds texture and makes every bite enjoyable.
Perfect for meal prep or a comforting family-style dinner.

      

Choosing the Right Vegetables

When preparing the Sunday Baked Vegetable Casserole, it's essential to select fresh, seasonal vegetables to enhance the dish's flavor and nutritional profile. Zucchini and bell peppers are wonderful staples here, but feel free to experiment with other vegetables like eggplant or mushrooms. Just remember to keep the vegetables cut into uniform sizes to ensure even cooking. For instance, if you choose to add carrots, thinly slice them to match the cooking time of zucchini and bell peppers, ensuring everything ends up perfectly tender.

Fresh spinach provides a vibrant green color and wilts beautifully into the mix, but you can substitute it with kale or Swiss chard for a heartier texture if desired. Additionally, when selecting your ingredients, look for bell peppers in varying colors—they not only add to the visual appeal but also bring different flavor profiles to the table.

Texture Tips for Layering

The layering of the casserole is crucial for achieving that coveted crispy top and balanced flavor throughout. When adding the ricotta cheese to the vegetable mix, ensure it's well-blended to avoid clumps. This creamy layer will meld beautifully with the sauce and prevent the dish from becoming too dry when baking. For a richer experience, you can also mix in a hint of grated Parmesan cheese, which will give an extra depth of flavor and an irresistible crust when baked.

For the topping, using fresh breadcrumbs will provide a more enjoyable texture than store-bought varieties. You can easily make your own by pulsing stale bread in a food processor until coarse. A light drizzle of olive oil over the breadcrumbs before baking will keep them crisp and golden. Keep an eye on the casserole during the last five minutes of baking—if the top isn't sufficiently golden, broil it for a minute or two, but be cautious not to burn it.

Ingredients

For the Casserole

2 cups zucchini, sliced
1 cup bell peppers, chopped
1 cup spinach, fresh
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup breadcrumbs
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon Italian seasoning

Instructions

Steps

Preheat the Oven

Preheat your oven to 375°F (190°C).

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until they are translucent. Next, add zucchini and bell peppers, cooking for about 5-7 minutes until slightly tender. Add spinach and cook until wilted.

Combine the Ingredients

In a large mixing bowl, combine the sautéed vegetables, diced tomatoes, ricotta cheese, salt, pepper, and Italian seasoning. Mix thoroughly.

Layer and Bake

Transfer the mixture to a greased baking dish. Top with shredded mozzarella and breadcrumbs. Bake in the preheated oven for 30-35 minutes or until the top is golden brown.

Cool and Serve

Remove from the oven and let it cool for 5-10 minutes before slicing. Serve warm and enjoy!

Enjoy!

Pro Tips

For added flavor, consider garnishing with fresh herbs like basil or parsley just before serving. This not only enhances the look of the casserole but brings a fresh, vibrant taste to the dish.

Make-Ahead and Storage

One of the best aspects of the Sunday Baked Vegetable Casserole is its make-ahead potential. You can prepare the entire dish in advance and store it covered in the refrigerator for up to two days before baking. Simply layer everything as instructed and keep it tightly sealed. When ready to bake, allow it to come to room temperature for about 30 minutes for even cooking. If baking straight from the fridge, you may need to add an additional 10-15 minutes to the cooking time.

Leftover portions of the casserole can be stored in an airtight container in the refrigerator for 3-4 days. Reheat individual servings in the microwave or cover the entire dish with foil and warm in the oven at 350°F (175°C) until heated through, usually around 20 minutes. This dish also freezes well; to do so, portion out what you won’t eat within a couple of days and freeze for up to three months, making sure to wrap it tightly.

Serving Suggestions

This casserole makes a wonderful centerpiece for any meal, but it pairs especially well with a fresh green salad or garlic bread for a complete family dinner. Consider serving it alongside a light vinaigrette-dressed arugula salad for contrast, in both flavor and texture. If you're looking for an additional protein, grilled chicken or baked fish are excellent companions that won't overshadow the vegetable medley.

For those wanting to elevate the dish further, consider drizzling a balsamic reduction over the top just before serving. This sweet and tangy addition complements the earthy vegetables beautifully and adds another flavor dimension without overpowering the dish. Don't hesitate to garnish with fresh herbs like basil or parsley for a pop of freshness!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well but may require a slight adjustment in cooking time.

→ Is this casserole gluten-free?

You can make it gluten-free by using gluten-free breadcrumbs.

→ Can I prepare this in advance?

Absolutely! You can assemble the casserole a day ahead and store it in the fridge before baking.

→ What can I serve this casserole with?

This casserole pairs beautifully with a simple green salad or crusty bread.