Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups chopped zucchini; 2 cups chopped bell peppers; 1 cup chopped onion; 2 cups chopped spinach; 2 cups diced tomatoes (canned or fresh); 1 cup shredded mozzarella cheese; 1 cup ricotta cheese; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup breadcrumbs (optional for topping)

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I absolutely love making this Sunday Baked Vegetable Casserole! It’s the perfect dish to bring together friends and family for a cozy meal. Each layer of fresh vegetables harmonizes beautifully with melted cheese and savory herbs, creating a delicious flavor profile. I find that it’s an excellent way to use up any leftover vegetables in the fridge, ensuring nothing goes to waste. Plus, it's easy to prepare ahead, making Sunday brunch a breeze!

Created by

Arabella Scott

Last updated on 2026-01-13T23:13:15.119Z

When I created this Sunday Baked Vegetable Casserole, I wanted to capture the essence of a comforting yet nutritious meal. I experimented with a variety of seasonal vegetables and was thrilled to discover how the flavors meld together, especially when allowed to bake. The results were a beautiful balance of textures and tastes that truly make each bite a delight.

A key tip I learned is to roast the vegetables lightly before layering them in the casserole. This step enhances their natural sweetness and intensifies the flavors, leading to a more satisfying dish that everyone will want to enjoy.

        Why You'll Love This Recipe
        A medley of vibrant, seasonal vegetables in every bite
Hearty and satisfying without feeling heavy
Easily customizable with your favorite ingredients

      

The Importance of Layering

Layering your ingredients correctly is key to achieving the perfect texture and flavor balance in your casserole. Each layer should be evenly distributed to ensure that every bite delivers a harmonious blend of vegetables and cheese. I recommend starting with the sautéed vegetables, as this foundation adds moisture and flavor throughout. Be generous with the herbs when layering; they not only enhance the taste but also bring out the natural sweetness of the vegetables.

When building your layers, consider the moisture content of your ingredients. For instance, if you’re using canned tomatoes, make sure to drain any excess liquid to prevent the casserole from becoming soggy. Conversely, fresh vegetables like zucchini should be lightly sautéed to release some moisture, ensuring a pleasingly structured dish. Trust me, the few extra minutes of preparation will be worth it when you serve up a slice with perfectly defined layers!

Enhancing Flavor with Herbs and Cheese

Herbs play a vital role in elevating the overall flavor profile of your Sunday Baked Vegetable Casserole. The combination of dried oregano and basil adds a Mediterranean touch that complements the freshness of the vegetables. If you're feeling adventurous, try incorporating fresh herbs like rosemary or thyme for a stronger aromatic quality. Note that when using fresh herbs, it's best to double the quantity called for dried herbs to achieve that same punch of flavor.

Cheese not only enhances creaminess but also binds flavors together. While mozzarella and ricotta are my go-to choices for this dish, you could experiment with other cheeses like fontina or provolone for a more robust taste. If you're looking for a dairy-free alternative, consider using a vegan cheese blend or a tofu ricotta mixture made with firm tofu, nutritional yeast, and lemon juice. This adaptability ensures you can make the casserole suited to your dietary needs without sacrificing on flavor.

Ingredients

Gather these fresh ingredients for a delicious vegetable casserole:

Vegetable Casserole Ingredients

2 cups chopped zucchini
2 cups chopped bell peppers
1 cup chopped onion
2 cups chopped spinach
2 cups diced tomatoes (canned or fresh)
1 cup shredded mozzarella cheese
1 cup ricotta cheese
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
1 cup breadcrumbs (optional for topping)

Make sure to wash and chop the vegetables before starting to layer the casserole!

Instructions

Follow these simple steps to prepare your casserole:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, sautéing for about 5 minutes until softened. Then, toss in zucchini and spinach, cooking for an additional 3-4 minutes.

Layer the Casserole

In a baking dish, layer half of the sautéed vegetables. Spread half of the ricotta cheese, then sprinkle with oregano, basil, salt, and pepper. Add half of the diced tomatoes and a layer of mozzarella cheese. Repeat the layers.

Add Breadcrumbs

If using, sprinkle breadcrumbs over the top for a crispy finish.

Bake

Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Serve

Let the casserole cool for a few minutes before serving. Enjoy your hearty, flavorful dish!

Don’t forget to store any leftovers in the fridge for a quick meal the next day!

Pro Tips

Feel free to swap in any vegetables you have on hand. Broccoli, carrots, or mushrooms work well too!

Make-Ahead and Storage Tips

This casserole is an excellent make-ahead option, allowing you to prepare it the night before and simply bake it on Sunday morning. To do this, assemble the casserole as instructed, cover it tightly with foil, and store it in the refrigerator. When you’re ready to bake, there’s no need to adjust the cooking time significantly; just ensure it’s heated through to a safe temperature of 165°F (74°C) before serving.

If you have leftovers, you can store them in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave, or warm the entire casserole in the oven at 350°F (175°C) for about 20-25 minutes, covered, to maintain moisture. For longer storage, this casserole freezes beautifully! Just cut it into serving slices, wrap in plastic, place in a freezer-safe container, and it'll keep well for up to three months.

Variations to Try

This recipe is highly versatile, allowing for endless variations based on what vegetables you have on hand. If asparagus is in season, slice it up and toss it in for a delightful crunch. For an added layer of earthiness, roasted sweet potatoes or butternut squash can be great additions, providing a natural sweetness that balances the savory elements. Feel free to also mix in seasonal vegetables, such as broccoli or cauliflower, to make the dish even more nutritious.

For those who enjoy a bit of heat, don’t hesitate to add a touch of red pepper flakes between the layers or drizzle some hot sauce on top before serving. Another fun variation is to incorporate grains for additional texture; quinoa or cooked brown rice can be mixed in with the vegetables, making this casserole even heartier and more filling.

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just pop it in the oven when you're ready to bake.

→ Is this recipe vegetarian?

Yes, this casserole is completely vegetarian, making it a great option for meatless meals.

→ What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese or cream cheese for a different texture and flavor.

→ How long will leftovers last?

Leftover casserole can be stored in the refrigerator for up to 3 days in an airtight container.