Vegetable Casserole
A vibrant and nutritious medley of vegetables in a creamy, cheesy casserole perfect for a hearty meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large zucchini, sliced into rounds
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup frozen peas
- 1 cup corn kernels fresh or frozen
- 1 cup heavy cream or substitute with coconut cream for dairy-free
- 1 cup vegetable broth low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups shredded cheddar cheese or vegan cheese for dairy-free
- ½ cup breadcrumbs optional, for topping
- Fresh parsley for garnish, optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or non-stick spray.
- Sauté diced onion and minced garlic in olive oil until soft and fragrant, about 3-5 minutes.
- Add sliced zucchini, carrots, broccoli, and cauliflower. Sauté until tender, about 5-7 minutes. Season with herbs and spices.
- Pour in heavy cream and vegetable broth, simmer for 3-5 minutes. Stir in peas and corn kernels.
- Transfer mixture to baking dish, top with cheese and breadcrumbs. Bake for 30-35 minutes until golden and bubbly.
- Let cool, garnish with parsley, and serve.
Notes
For a dairy-free version, substitute heavy cream with coconut cream and use vegan cheese.