Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups chopped broccoli; 1 cup diced bell peppers (red and yellow); 1 cup sliced zucchini; 1 cup chopped spinach; 1 onion, diced; 2 cloves garlic, minced; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 eggs; 1 teaspoon Italian seasoning; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Baking & Desserts

I love making this Sunday Baked Vegetable Casserole as a comforting dish for family gatherings. It’s packed with vibrant vegetables and a cheesy topping that always gets everyone excited. The best part is how easy it is to throw together, making it perfect for a busy Sunday sit-down meal. Plus, I can customize the ingredients based on what’s in season or what I have on hand. This casserole not only looks beautiful but tastes incredible, bringing everyone around the table for a delicious shared experience.

Created by

Poppy Walsh

Last updated on 2026-01-13T18:37:16.979Z

When I first made this casserole, I was surprised by how simple and satisfying it turned out to be. Using seasonal vegetables really enhances the flavor profile, creating a fresh and hearty dish. I particularly enjoy mixing bell peppers, zucchini, and spinach, which gives it a vibrant color.

The secret to achieving a creamy texture lies in the layers of cheese and a well-seasoned creamy sauce that binds everything together beautifully. Don’t forget to sprinkle some fresh herbs on top before serving for an extra pop of flavor!

        Why You'll Love This Recipe
        Colorful vegetables that make your plate pop
Cheesy goodness that everyone adores
Easy to customize based on what you have

      

Perfect Vegetable Preparation

When preparing your vegetables for the Sunday Baked Vegetable Casserole, opt for an even chop to ensure they cook uniformly. This not only enhances the visual appeal but also guarantees that each bite delivers a delightful medley of flavors. Aim for roughly 1-inch pieces; this size is perfect for achieving that tender yet slightly crisp texture. If you’re short on time, you can experiment with pre-chopped vegetables from the grocery store, but be sure to check their freshness and avoid any expired options.

Sautéing the vegetables not only enhances their flavors but also helps to reduce moisture content, preventing a watery casserole. Keep an eye out while cooking; the goal is to soften the vegetables just enough—usually around 5-7 minutes—until they turn vibrant and glossy but remain slightly crunchy. If using sturdier vegetables like carrots or asparagus, you might want to prepare those separately or chop them finer to align with the cooking times of the zucchini and bell peppers.

Crafting the Cheese Layer

The ricotta cheese serves as the creamy base in this dish, offering richness that balances the vibrant vegetables. When mixing the cheese, ensure it's well-combined with the eggs and seasonings to create a uniform flavor throughout the casserole. Using room temperature eggs helps the mixture to blend more smoothly, so consider taking them out of the fridge ahead of time. If you're looking for a lighter version, substitute part of the ricotta with Greek yogurt for a tangy twist without sacrificing the creaminess.

For the top layer of cheese, don’t skimp! The mozzarella and Parmesan create a delicious golden crust that adds a satisfying crunch to the dish. It's essential to evenly distribute the cheese on the top layer; otherwise, you might end up with some bites lacking that cheesy goodness. Baking uncovered for the last 15 minutes allows the cheese to become bubbly and golden, creating an irresistible texture that contrasts beautifully with the tender vegetables beneath.

Ingredients

Gather these fresh ingredients to get started:

Ingredients

2 cups chopped broccoli
1 cup diced bell peppers (red and yellow)
1 cup sliced zucchini
1 cup chopped spinach
1 onion, diced
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling

Enjoy preparing your casserole with these fresh ingredients!

Instructions

Follow these steps to create your delicious casserole:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Sauté the Vegetables

In a large skillet, heat a drizzle of olive oil over medium heat. Add the onions and garlic, and sauté until translucent. Stir in broccoli, bell peppers, and zucchini.

Cook for an additional 5 minutes until they soften slightly. Add chopped spinach and remove from heat.

Prepare the Cheese Mixture

In a mixing bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan cheese, eggs, Italian seasoning, salt, and pepper. Mix well.

Assemble the Casserole

In a greased baking dish, layer the sautéed vegetables, followed by the cheese mixture. Repeat layers until all ingredients are used up, finishing with a layer of the remaining mozzarella and Parmesan cheese on top.

Bake

Cover the baking 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.

Serve

Let the casserole cool for a few minutes before slicing. Serve warm, garnished with fresh herbs if desired.

Enjoy your delicious Sunday Baked Vegetable Casserole with family and friends!

Pro Tips

Feel free to mix and match any vegetables you have on hand. This recipe is very forgiving and versatile!

Make-Ahead Options

This casserole is an excellent candidate for making ahead of time, especially when preparing for family gatherings. You can assemble the entire dish a day before and keep it covered in the refrigerator. Just remember to bring it back to room temperature for about 30 minutes before baking, or you may need to extend the baking time by about 10-15 minutes for an evenly cooked casserole.

If you have leftovers, they store well in an airtight container for up to three days. Reheat in the oven at 350°F (175°C) for about 20 minutes until warmed through, allowing that cheese to regain some of its delightful meltiness. You can also use the microwave for quicker reheating, but be cautious not to overcook it as the texture can become rubbery.

Serving Suggestions

To elevate your Sunday Baked Vegetable Casserole, consider serving it alongside a light green salad drizzled with a tangy vinaigrette. The freshness of the salad complements the casserole's richness beautifully and adds a crisp texture contrast. You might also pair it with a crusty loaf of bread for some satisfying dipping- the combination is simply delightful.

For those who enjoy extra protein, you can easily transform this dish into a hearty main course by adding shredded cooked chicken or chickpeas to the vegetable layer. This option makes it a perfect meal prep solution, giving you versatility while keeping the flavors intact. Feel free to garnish with fresh herbs like basil or parsley for an added color pop and freshness.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day in advance, cover it tightly, and store it in the refrigerator. Just add a few more minutes to the baking time if baking directly from the fridge.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a vegan alternative if you're looking for a dairy-free option.

→ What vegetables can I use?

This recipe is versatile! You can substitute any vegetables you enjoy, such as mushrooms, carrots, or even sweet potatoes.

→ Is it possible to freeze leftovers?

Absolutely! Let the casserole cool completely, then cover it tightly and freeze for up to 3 months. Thaw and reheat in the oven when ready to eat.