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: 2 medium zucchini, sliced; 1 large bell pepper, diced; 1 cup fresh spinach; 1 cup cherry tomatoes, halved; 1 small onion, diced; 2 cups shredded cheese (mozzarella or cheddar); 1 cup breadcrumbs; 3 cloves garlic, minced; 1 tsp dried oregano; Salt and pepper to taste; 2 tbsp olive oil

Highlighted under: Comfort Food

I love making this Sunday Baked Vegetable Casserole as a comforting dish for my family. The blend of fresh vegetables and herbs creates an incredibly satisfying meal that everyone can enjoy. What I appreciate most is how easy it is to prepare ahead of time, making Sunday dinners a breeze. A sprinkle of cheese on top adds the perfect finishing touch, melting into a delicious layer. This recipe not only fills me with joy but also fills our home with mouthwatering aromas that entice everyone to the table.

Created by

Eden Clarke

Last updated on 2026-01-13T20:01:14.302Z

When I first tried to create this Sunday Baked Vegetable Casserole, I wanted something that would not only be nutritious but also satisfying. By layering vegetables like zucchini, bell peppers, and spinach, I found that it not only looked beautiful but also provided a range of flavors. Using a mix of fresh herbs and a hint of garlic makes this casserole irresistible. The trick is to let it bake long enough so the vegetables soften up and the flavors meld together perfectly.

I also discovered that adding some breadcrumbs on top gives a lovely crunch that contrasts nicely with the creamy texture inside. This dish is adaptable, allowing me to switch up the vegetables based on what’s in season. I often use leftover roasted veggies from earlier in the week, ensuring nothing goes to waste while enjoying this hearty meal.

        Why You'll Love This Recipe
        Hearty and nutritious, packed with seasonal vegetables
Cheesy topping adds an irresistible crispy layer
Perfect for meal prep and versatile for any occasion

      

Choosing the Right Vegetables

When making the Sunday Baked Vegetable Casserole, selecting the right vegetables is crucial for achieving a balanced flavor and texture. Zucchini adds a soft, slightly sweet element, while a bell pepper introduces a crunchy bite. If you want to experiment with seasonal produce, consider adding eggplant or mushrooms, which maintain moisture well when baked. Always aim to use fresh vegetables for the best taste, and remember to cut them uniformly for even cooking.

Another tip is to avoid watery vegetables like cucumbers or salads, which can alter the casserole's consistency. Instead, consider firmer varieties such as broccoli or cauliflower, which can withstand the oven's heat and provide a delightful crunch beneath the cheesy topping. Make sure to prep your veggies the day before if you're short on time, as this will streamline your Sunday cooking routine.

Bread Crumbs: The Secret to Crunch

While the cheesy topping gets most of the attention in this casserole, the breadcrumbs play a significant role in achieving that delightful crunch. Using panko breadcrumbs is my preferred method because they create a lighter, crispier texture compared to regular breadcrumbs. If you don’t have panko available, crushing stale bread can work as a substitute; just remember to add a bit more seasoning since homemade breadcrumbs are less flavorful.

For added flavor, consider toasting your breadcrumbs in a pan with a drizzle of olive oil before adding them on top of the casserole. This step brings out a nutty aroma that enhances the dish as it bakes. Also, remember to keep an eye on the casserole towards the end of baking—if the topping is browning too quickly, loosely covering it with aluminum foil will prevent burning while allowing it to finish cooking thoroughly.

Ingredients

Vegetables

2 medium zucchini, sliced
1 large bell pepper, diced
1 cup fresh spinach
1 cup cherry tomatoes, halved
1 small onion, diced

Other Ingredients

2 cups shredded cheese (mozzarella or cheddar)
1 cup breadcrumbs
3 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.

Prepare the Vegetables

In a large bowl, combine zucchini, bell pepper, spinach, cherry tomatoes, and onion. Add minced garlic, oregano, salt, and pepper. Mix everything thoroughly.

Layer the Casserole

Spread half of the vegetable mixture in the greased baking dish. Sprinkle one cup of cheese over the top, then layer the remaining vegetables. Top with the remaining cheese and breadcrumbs.

Bake the Casserole

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.

Serve

Let the casserole cool for a few minutes before slicing and serving. Enjoy your Sunday Baked Vegetable Casserole warm.

Pro Tips

Feel free to mix and match vegetables based on what's available or in season. This dish is great for using up leftovers, and a pinch of red pepper flakes can kick up the flavor!

Make-Ahead Tips

To make your Sunday dinner even more convenient, this casserole can be prepared a day in advance. Simply assemble the casserole up until the baking step, cover it tightly with plastic wrap, and refrigerate. This not only saves time but also allows the flavors to meld together as it sits. On baking day, remove it from the fridge about 30 minutes before entering the oven to bring it closer to room temperature for more even cooking.

If you're planning to freeze it, consider cutting the fully assembled casserole into individual portions before wrapping it tightly in foil. This way, you can easily reheat only what you need. When reheating, bake from frozen at 375°F (190°C) for about 45-50 minutes, or until heated through, making sure to cover it until the last 10-15 minutes to achieve that golden top.

Serving Suggestions

This casserole shines on its own, but it also pairs beautifully with a simple side salad or crusty bread for a more rounded meal. A drizzle of balsamic glaze over the top before serving can add a wonderful tang that contrasts well with the cheese and roasted veggies. If you want to entice your guests even further, a dollop of sour cream or a sprinkle of fresh herbs like basil or parsley right before serving can elevate its presentation.

For a protein boost, consider serving the casserole alongside grilled chicken or tofu. This combination can turn it into a heartier meal, perfect for gatherings or family dinners. And for those who enjoy a kick, add some sliced jalapeños or red pepper flakes into the vegetable mixture for a spicy twist that will thrill the adventurous eaters at your table.

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole the night before and keep it in the fridge. Just add a few extra minutes to the baking time if cooking from cold.

→ What are some good vegetable substitutions?

You can use any of your favorite vegetables such as broccoli, asparagus, or mushrooms. Just be sure to chop them into bite-sized pieces.

→ Can this dish be frozen?

Yes, you can freeze the casserole before or after baking. Just ensure it’s well wrapped to prevent freezer burn.

→ Is there a vegan option for this recipe?

Yes! Substitute cheese with a dairy-free alternative and ensure the breadcrumbs are vegan as well.