Cheesy Vegetable Bake

Are you searching for a delicious and versatile side dish that can please even the pickiest eaters? Look no further than a hearty veggie casserole that combines nutritious vegetables with creamy cheese and a golden, crunchy topping.

This Cheesy Vegetable Bake transforms ordinary vegetables into an extraordinary dish that’s perfect for family dinners, potlucks, or holiday gatherings. The beauty of this vegetable gratin lies in its adaptability – you can customize it based on seasonal produce or what’s already in your refrigerator!

Ingredients

• 2 cups broccoli florets, cut into bite-sized pieces
• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese (or a mix of cheddar and gruyère)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 3 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Substitutions:

• Swap any vegetables based on seasonal availability
• Use milk or half-and-half instead of heavy cream for a lighter option
• Replace panko with regular breadcrumbs or crushed crackers
• For a deeper flavor profile, mix in 1/4 cup crumbled feta or goat cheese

Timing

• Prep Time: 15 minutes (can be prepared in advance and refrigerated for up to 24 hours)
• Cooking Time: 35-40 minutes
• Total Time: 50-55 minutes
• Time-Saving Tip: Pre-cut vegetables can save approximately 10 minutes of preparation

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Blanch the broccoli in boiling water for 2 minutes, then immediately plunge into ice water to maintain its vibrant green color and crisp texture.

Step 2: Sauté the Aromatics

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant. Be sure not to brown the garlic as it can turn bitter.

Step 3: Layer the Casserole

Arrange the blanched broccoli, zucchini, and bell peppers in the prepared baking dish. Spread the sautéed onion and garlic mixture on top. Season generously with salt, pepper, thyme, and oregano.

Step 4: Add the Creamy Layer

Pour the heavy cream evenly over the vegetables. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top.

Step 5: Create the Crunchy Topping

In a small bowl, mix panko breadcrumbs, remaining cheese, remaining olive oil, and a pinch of salt and pepper. Sprinkle this mixture evenly over the casserole.

Step 6: Bake to Perfection

Bake uncovered for 35-40 minutes until the vegetables are tender and the top is golden brown and crispy.

Nutritional Information

• Calories: Approximately 320 per serving
• Protein: 12g per serving
• Carbohydrates: 18g per serving
• Fat: 23g per serving
• Fiber: 4g per serving
• Key Vitamins: Rich in vitamins A, C, K, and B vitamins

Healthier Alternatives for the Recipe

Transform this veggie casserole into a lighter dish by using milk instead of cream, reducing cheese by half, or using reduced-fat cheese varieties. For a dairy-free version, substitute with coconut cream and nutritional yeast. Make it gluten-free by using almond flour instead of breadcrumbs.

Serving Suggestions

Serve this vibrant casserole alongside roasted chicken, grilled fish, or as a standalone vegetarian main dish. For an impressive presentation, sprinkle with fresh herbs like parsley or chives just before serving. This dish pairs beautifully with a crisp white wine or a light rosé.

Common Mistakes to Avoid

• Don’t overcook the vegetables before baking – they should be slightly underdone
• Avoid excess liquid by properly draining blanched vegetables
• Don’t skimp on seasoning – vegetables need proper seasoning to shine
• Make sure to preheat the oven completely for even cooking

Storing Tips for the Recipe

This veggie casserole refrigerates beautifully for up to 3 days in an airtight container. For freezing, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Reheat in a 350°F oven until hot throughout (about 20 minutes).

Conclusion

This Cheesy Vegetable Bake proves that healthy eating doesn’t have to sacrifice flavor or comfort. With its perfect balance of nutritious vegetables and indulgent cheese, this versatile dish will quickly become a staple in your recipe collection. Try it this week and discover a new family favorite!

FAQs

Can I prepare this veggie casserole in advance?
Yes! Assemble everything up to 24 hours ahead, cover and refrigerate, then bake when needed. Add an extra 5-10 minutes to the baking time if cooking from cold.

How can I make this recipe vegan?
Replace dairy products with plant-based alternatives like coconut cream, cashew cream, and vegan cheese. Use nutritional yeast for extra cheesy flavor.

What vegetables work best in this casserole?
Almost any firm vegetables work well – try cauliflower, brussels sprouts, carrots, sweet potatoes, or butternut squash for seasonal variations.

Can I add protein to make this a complete meal?
Absolutely! Add pre-cooked chicken, turkey, or chickpeas before baking. For seafood lovers, add cooked shrimp during the last 10 minutes of baking.

Print