Garden Veggie Casserole with Herb Crust

• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chopped zucchini
• 2 cups chopped bell peppers
• 1 cup cherry tomatoes, halved
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups canned diced tomatoes
• 1 teaspoon sugar
• 1/2 cup shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix breadcrumbs, Parmesan, parsley, thyme, oregano, salt, and pepper.
3. 3 In a large skillet, sauté onion and garlic until softened.
4. 4 Add zucchini, bell peppers, mushrooms, and diced tomatoes with sugar. Cook until vegetables are tender.
5. 5 Transfer the vegetable mixture to a greased 9x13 inch baking dish.
6. 6 Evenly sprinkle mozzarella cheese over the vegetables.
7. 7 Top with the breadcrumb mixture.
8. 8 Bake for 45 minutes, or until the top is golden and crispy.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowl

Variations

• Add cooked chicken or turkey for a protein boost.
• Incorporate some feta cheese for a tangy twist.

Substitutions

• Substitute fresh herbs with 1 teaspoon of Italian seasoning if needed.
• Use any shredded cheese you have on hand in place of mozzarella.

Pairings

• Garlic bread
• Caesar salad
• Chilled white wine

Nutrition

Tips

• Customize your veggie mix based on what's fresh and in season.
• For a gluten-free version, use gluten-free breadcrumbs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 375°F until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with a glass of chilled white wine.

FAQ