Easy Vegetable Casserole Recipe
This Vegetable Casserole Recipe with Zucchini, Cherry Tomato, and Mushroom is a comforting and nutritious dish that’s perfect for busy families. It’s easy to make, loaded with fresh veggies, and versatile enough to suit various dietary needs. Whether you’re serving it as a main dish or a side, this casserole is sure to be a hit with everyone at the table.
Ingredients
- 2 medium zucchini – sliced into thin rounds
- 1 pint cherry tomatoes – halved
- 8 oz about 2 cups mushrooms – sliced
- 1 small onion – finely chopped
- 3 cloves garlic – minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ cup breadcrumbs
- ½ cup shredded mozzarella cheese optional
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
- Prepare Vegetables: Wash and slice the zucchini, halve the cherry tomatoes, and slice the mushrooms. Finely chop the onion and mince the garlic.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 3-4 minutes until soft. Add the sliced mushrooms and cook for another 5-7 minutes until they’re browned.
- Assemble Casserole: Layer the zucchini slices in the prepared baking dish. Add a layer of cherry tomatoes and then the sautéed mushrooms. Sprinkle with salt, pepper, and Italian seasoning. If using, add a layer of shredded mozzarella cheese. Top with breadcrumbs.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is golden and bubbly. Serve warm.