Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup chopped zucchini; 1 cup chopped bell peppers (any color); 1 cup chopped spinach; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 eggs; 1 teaspoon dried Italian herbs; Salt and pepper to taste; 1 cup breadcrumbs; 2 tablespoons olive oil; 2 tablespoons chopped fresh parsley

Highlighted under: Baking & Desserts

I love the comfort that comes from a warm, hearty dish, especially on a Sunday. This Sunday Baked Vegetable Casserole has become my go-to recipe for gathering family and friends around the table. Packed with a colorful array of vegetables, it’s not just nutritious, but also bursting with flavor. I enjoy each bite layered with creamy goodness and a hint of herby zest, making it the perfect dish to end the week on a delicious note. Plus, it’s so easy to prepare that it allows me to relax and enjoy my company.

Created by

Callista Green

Last updated on 2026-01-13T23:01:21.902Z

When I first tried making this baked vegetable casserole, I was amazed at how simple the technique was yet how incredibly satisfying the end result turned out. The combination of fresh vegetables creates a vibrant flavor explosion, and the creamy layer binds everything together beautifully. I love using a mix of my garden veggies, such as zucchini, bell peppers, and spinach, which not only boost the taste but also enhance the nutritional value.

One little tip I'd like to share is to lightly sauté the vegetables before layering them in the casserole. This step might seem extra, but it helps to intensify the flavors and helps the vegetables maintain their textures after baking. Plus, it gives you the chance to sprinkle in your favorite herbs for an aromatic finish!

        Why You'll Love This Recipe
        Packed with fresh, seasonal vegetables
Creamy and satisfying without being overly heavy
Perfect for meal prep and leftovers!
Great way to impress guests with its vibrant look

      

Selecting Your Vegetables

The beauty of the Sunday Baked Vegetable Casserole lies in its versatility, allowing you to use whichever seasonal vegetables you have on hand. Zucchini, bell peppers, and spinach are excellent choices, but you could also experiment with mushrooms, broccoli, or even sweet potatoes. Make sure to chop your vegetables uniformly so they cook evenly. Sautéing them until just tender enhances their natural flavors and creates a base that won’t release excess water during baking, ensuring a rich texture in your final dish.

Cooking the vegetables until they are tender but still slightly crisp is essential for achieving the perfect balance in your casserole. This prevents them from becoming mushy in the oven. For a hint of smokiness, consider roasting your vegetables instead of sautéing them. Just toss them with olive oil and seasoning before placing them on a baking sheet for a quick roast at 400°F (200°C) for 15-20 minutes. This method also caramelizes the sugars, enhancing their sweetness.

Layering and Baking Tips

When layering the casserole, be sure to spread the first layer of the cheese mixture evenly to create a solid foundation. This prevents the vegetables from sinking and ensures every bite is packed with flavor. Pour half of the ricotta mixture in the bottom of a greased baking dish, followed by the sautéed vegetables, then cover with the remaining cheese mixture. For best results, use a spatula to gently smooth out the layers for a neat presentation.

Baking the casserole under foil for the first 30 minutes traps steam, ensuring the dish cooks evenly and deeply. Removing the foil for the last 10 minutes allows the topping to achieve that beautiful golden brown color, which provides a delicious crunch that contrasts beautifully with the creamy layers below. If you notice the topping browning too quickly, feel free to re-cover it with foil for the remainder of the baking time.

Ingredients

Vegetables

1 cup chopped zucchini
1 cup chopped bell peppers (any color)
1 cup chopped spinach
1 medium onion, diced
2 cloves garlic, minced

Casserole Layer

2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 teaspoon dried Italian herbs
Salt and pepper to taste

Topping

1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons chopped fresh parsley

Instructions

Prepare the Vegetables

In a skillet over medium heat, add a tablespoon of olive oil. Once hot, sauté the diced onion and minced garlic until translucent. Then, add the chopped zucchini, bell peppers, and spinach, cooking until just tender. Season with salt, pepper, and Italian herbs.

Mix the Casserole Layer

In a large bowl, combine the ricotta cheese, eggs, mozzarella, parmesan, and a bit more salt and pepper. Mix until smooth and well incorporated.

Layer the Casserole

Preheat the oven to 375°F (190°C). In a greased baking dish, spread half of the cheese mixture at the bottom. Then, layer the sautéed vegetables on top, followed by the remaining cheese mixture.

Add the Topping

In a small bowl, combine the breadcrumbs with olive oil and chopped parsley. Sprinkle this evenly over the casserole.

Bake

Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the topping is golden brown.

Let the casserole cool for a few minutes before serving. Enjoy it warm or allow it to chill in the fridge for an easy meal later in the week!

Pro Tips

Feel free to customize the vegetable selection based on what's in season or your personal preferences. You can also add protein like chicken or chickpeas for a heartier dish.

Ingredient Substitutions

If you're looking to make this casserole dairy-free, replace the ricotta and mozzarella cheeses with alternatives such as cashew cheese or tofu blended with nutritional yeast for a creamy texture. For a lighter version, consider using low-fat ricotta and reducing the amount of cheese overall while adding more vegetables to fill out the dish. This adjustment keeps it satisfying without compromising on taste.

For those following a gluten-free diet, swap regular breadcrumbs with crushed gluten-free crackers or oats mixed with a bit of olive oil. This maintains the desired texture on top while ensuring everyone at the table can enjoy the dish. Always check the labels to confirm that your substitutes are certified gluten-free, especially with packaged ingredients.

Make-Ahead and Storage

This casserole is a fantastic option for meal prep! You can assemble it the night before and store it in the refrigerator, allowing the flavors to meld together. Just cover it tightly with foil to prevent it from drying out. When you're ready to bake it the next day, simply add about 10 extra minutes to the baking time, as it will be cold when it goes into the oven.

To store leftovers, let the casserole cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for up to three months. To reheat, thaw overnight in the fridge if frozen, and then bake in a 350°F (175°C) oven until heated through, which usually takes about 25-30 minutes. This will help maintain that wonderful texture and flavor.

Serving Suggestions

This baked vegetable casserole can stand alone as a hearty vegetarian main dish, but it pairs beautifully with a fresh side salad or crusty bread for a complete meal. Try serving it alongside a zesty arugula salad dressed with lemon vinaigrette to balance the creaminess of the casserole. The peppery arugula and bright lemon will complement the dish perfectly.

For a more substantial meal, consider serving it with grilled or roasted protein options like chicken or fish. The vibrant vegetables in the casserole will enhance any main dish you choose to serve alongside, making it a great dish to impress guests without standing over the stovetop for hours. Its colorful presentation makes it especially inviting for gatherings.

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare it the night before and keep it in the fridge. Just extend the baking time by a few minutes if baking from cold.

→ What can I substitute for ricotta cheese?

Cream cheese or cottage cheese can work as great alternatives for a similar creaminess.

→ Is it possible to freeze leftovers?

Yes! Let it cool completely, then wrap tightly and freeze. To reheat, bake from frozen at 350°F (175°C) until warmed through.

→ Can I add meat to the casserole?

Definitely! Cooked ground meat like turkey or sausage can be added for a heartier version.