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If you're craving a hearty, flavorful dish that's packed with veggies, this Italian Veggie Casserole is your go-to. It's a simple, delicious way to enjoy a medley of zucchini, bell peppers, cherry tomatoes, and more, all smothered in marinara sauce and topped with gooey mozzarella cheese. Perfect for a cozy dinner or a potluck, this casserole brings a taste of Italy straight to your kitchen. Let's dive in!
The name of the recipe: Italian Veggie Casserole Recipe
Ingredients:
- 2 cups zucchini, sliced
- 2 cups bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine zucchini, bell peppers, cherry tomatoes, onion, and garlic.
- Add marinara sauce, dried oregano, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 35-40 minutes, until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
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What you will need to make Italian Veggie Casserole
- Zucchini: Adds a mild flavor and tender texture, soaking up the marinara sauce beautifully.
- Bell peppers: Provide a sweet, slightly tangy taste and vibrant color to the dish.
- Cherry tomatoes: Burst with juicy sweetness, balancing the savory elements.
- Onion: Adds a subtle sweetness and depth of flavor when cooked.
- Garlic: Infuses the casserole with a rich, aromatic essence.
- Marinara sauce: Binds all the vegetables together with its rich, tangy tomato base.
- Mozzarella cheese: Melts to a golden brown, adding a creamy, cheesy layer on top.
- Dried oregano: Enhances the Italian flavor profile with its earthy, slightly bitter notes.
Tools and Instruments Needed
- Baking dish: Holds the veggie mixture and ensures even cooking in the oven.
- Mixing bowl: Combines all the vegetables and seasonings thoroughly.
- Knife: Essential for chopping and slicing vegetables uniformly.
- Cutting board: Provides a stable surface for preparing vegetables.
- Oven: Bakes the casserole to perfection, making the veggies tender and the cheese golden brown.
Italian Veggie Casserole
Equipment
- Baking Dish
- Mixing bowl
- Knife
- Cutting board
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Ingredients:
Main Ingredients
- 2 cups Zucchini, sliced
- 2 cups Bell Peppers, chopped
- 1 cup Cherry Tomatoes, halved
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Marinara Sauce
- 1 cup Mozzarella Cheese, shredded
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine zucchini, bell peppers, cherry tomatoes, onion, and garlic.
- Add marinara sauce, dried oregano, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 35-40 minutes, until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For an extra layer of flavor, try adding a handful of fresh basil or parsley to the Italian Veggie Casserole just before serving. It gives a fresh, aromatic touch that elevates the dish.
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