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 diced zucchini; 1 cup diced bell peppers (any color); 1 cup chopped spinach; 1 cup sliced mushrooms; 1 medium onion, diced; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 2 large eggs; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil

Highlighted under: Baking & Desserts

I love making this Sunday Baked Vegetable Casserole as a nourishing treat for my family. It's not only colorful and full of flavor, but it also provides a comforting warmth, perfect for a cozy weekend brunch. The mix of fresh vegetables and melted cheese creates a delightful harmony that keeps everyone coming back for seconds. Plus, this dish is incredibly versatile, allowing me to use whatever vegetables I have on hand. Let’s dive into the recipe and make something delicious together!

Created by

Marina Lowe

Last updated on 2026-01-13T21:04:17.235Z

Creating this casserole has become a cherished tradition for my family on Sunday mornings. I love experimenting with different vegetable combinations, but I always ensure to include some zucchini, bell peppers, and spinach for that fresh pop of color and nutrition. The key to achieving a perfect bake is to ensure that the vegetables release their moisture slowly, melding the flavors together beautifully.

One tip I’ve discovered is to layer the vegetables strategically to retain their distinct tastes and textures. I often sprinkle in a bit of nutmeg for a warm undertone, enhancing the overall flavor profile. This has truly become one of my favorite comfort dishes that embodies the spirit of sharing around the table.

        Why You'll Love This Recipe
        A vibrant medley of vegetables that brightens up your table
Creamy, cheesy goodness that brings everyone together
Great for meal prep or a delightful family gathering

      

Choosing Your Vegetables

The beauty of this casserole lies in its versatility, especially when it comes to selecting vegetables. Feel free to swap out the zucchini or mushrooms for seasonal favorites like eggplant, kale, or even roasted butternut squash. When choosing your vegetables, aim for a variety of colors and textures to enhance both the visual appeal and flavor profile of the dish. Aim for a total of about 6 cups of chopped vegetables to ensure a hearty casserole.

When prepping your vegetables, cut them into uniform sizes to ensure even cooking. For instance, dicing the zucchini and bell peppers into similar-sized pieces, around 1/2 inch, helps them soften at the same rate. Sautéing in a hot skillet not only enhances their flavors but also allows their natural sweetness to develop, especially when those edges start to caramelize.

Perfecting the Cheese Layer

The ricotta cheese is a vital component of this casserole. Its creamy texture holds the layers together and contributes a mild flavor that balances the robustness of the sautéed vegetables. For an extra dimension of taste, consider mixing in a pinch of garlic powder or fresh herbs like basil or thyme into the ricotta mixture. This can elevate the casserole and add an aromatic complexity.

Combining the ricotta with eggs not only improves its spreadability but also acts as a binding agent, helping the dish hold its shape once baked. If you're looking for a dairy-free or lighter option, consider using silken tofu as an alternative to ricotta; just blend it until smooth before mixing with the eggs and seasonings.

Serving and Storage Tips

Once your casserole is baked to golden perfection, let it rest for about 10 minutes before slicing. This waiting period allows the layers to set up nicely, making it easier to serve without falling apart. Serve it alongside a fresh salad or some crusty bread for a complete meal. I often top each serving with a sprinkle of fresh herbs like parsley or a drizzle of balsamic glaze for added flavor.

If you have leftovers (which is rare, given how tasty this dish is!), store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for quick lunches, or warm the entire dish in the oven at 350°F (175°C) for about 15-20 minutes, until heated through. For longer storage, this casserole freezes beautifully; wrap it tightly in foil and it can last up to 3 months in the freezer.

Ingredients

Vegetables

2 cups diced zucchini
1 cup diced bell peppers (any color)
1 cup chopped spinach
1 cup sliced mushrooms
1 medium onion, diced

Other Ingredients

2 cups shredded mozzarella cheese
1 cup ricotta cheese
2 large eggs
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

Mix and prepare the ingredients according to the following instructions.

Instructions

Preheat Oven and Sauté Vegetables

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for about 3 minutes until translucent.

Stir in the zucchini, bell peppers, and mushrooms; cook for another 5-7 minutes until softened. Add spinach and cook until wilted, about 2 minutes. Remove from heat.

Prepare Cheese Mixture

In a medium bowl, combine the ricotta cheese, eggs, oregano, salt, and pepper. Mix well until smooth and creamy.

Assemble the Casserole

In a greased baking dish, layer half of the sautéed vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with half of the mozzarella cheese. Repeat layers with the remaining ingredients.

Bake

Sprinkle the top with grated Parmesan cheese and bake in the preheated oven for about 30-35 minutes, or until the casserole is bubbly and golden brown.

Serve

Allow to cool for a few minutes before slicing. Serve warm and enjoy!

Enjoy your delicious casserole with a side salad or crusty bread!

Pro Tips

Feel free to add or substitute any vegetables based on your preference or seasonality. Adding some cooked quinoa or lentils can also boost the protein content of the dish.

Meal Prep Friendly

This baked vegetable casserole is a fantastic option for meal prep. Prepare it on a Sunday, portion it into individual servings, and you’ll have wholesome lunches ready to grab throughout the week. Just make sure to cool the casserole completely before cutting and storing, as this helps maintain its integrity and prevents sogginess in the containers.

You can also prep the vegetable mixture ahead of time. Chop and sauté your vegetables the night before and store them in the refrigerator. The next day, all you need to do is mix the ricotta and eggs, layer everything, and bake. This can save you valuable time during busy weekdays while still ensuring a delicious home-cooked meal.

Customization Ideas

Feel free to personalize this casserole based on dietary needs or tastes. If you’re aiming for a lower-carb dish, you can substitute traditional vegetables for spiralized zucchini or roasted cauliflower. This maintains the integrity of the casserole while reducing the carbohydrate content, making it suitable for keto or low-carb diets.

For a heartier version, consider adding cooked proteins like shredded chicken, turkey, or even crumbled sausage. Layering in fully cooked proteins not only boosts nutrition but also transforms this veggie dish into a satisfying main course that can stand on its own during family gatherings.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Just bake it when ready to serve.

→ What vegetables can I substitute?

You can easily swap out the vegetables with broccoli, cauliflower, or any seasonal veggies you like.

→ Is it possible to make this gluten-free?

Absolutely! This recipe is naturally gluten-free, just ensure all your ingredients are labeled as such.

→ Can I freeze leftovers?

Yes, this casserole freezes well. Store it in an airtight container, and it should last up to 3 months.