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This Tomato Vegetable Casserole is a hearty, flavorful dish perfect for any meal. Packed with fresh tomatoes, zucchini, bell peppers, and onions, it's a colorful feast for the eyes and the taste buds. Topped with gooey mozzarella cheese, this casserole is a comforting delight that brings out the best in simple ingredients. Whether you're feeding a crowd or just looking for a satisfying dinner, this recipe is a winner. Let's get cooking!
The name of the recipe: Tomato Vegetable Casserole Recipe
Ingredients:
- 4 cups chopped tomatoes
- 2 cups chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup shredded mozzarella cheese
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine tomatoes, zucchini, bell peppers, onions, and garlic.
- Add oregano, basil, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese.
- Bake for 45 minutes or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Beef Tomato Stew Recipe
What you will need to make tomato vegetable casserole
- Tomatoes: Provide a juicy base, adding natural sweetness and acidity, balancing the flavors of the other vegetables.
- Zucchini: Adds a tender texture and mild flavor, soaking up the herbs and spices beautifully.
- Bell peppers: Bring a slight crunch and a sweet, earthy taste that complements the other vegetables.
- Onions: Offer a savory depth and slight sweetness, enhancing the overall flavor profile.
- Garlic: Infuses a robust, aromatic flavor, making the dish more savory and appetizing.
- Oregano: Adds a warm, peppery note, enhancing the Mediterranean feel of the casserole.
- Basil: Provides a fresh, slightly sweet flavor, balancing the acidity of the tomatoes.
- Mozzarella cheese: Melts into a gooey, golden topping, adding richness and a creamy texture.
Tools and Instruments Required
What tools/instruments will be needed to make Tomato Vegetable Casserole Recipe
- Mixing bowl: Essential for combining vegetables and spices evenly before transferring to the baking dish.
- Baking dish: Holds the vegetable mixture and ensures even cooking in the oven.
- Oven: Bakes the casserole, making the vegetables tender and the cheese golden brown.
- Knife: Needed to chop tomatoes, zucchini, bell peppers, and onions into bite-sized pieces.
- Cutting board: Provides a stable surface for chopping vegetables safely and efficiently.
Tomato Vegetable Casserole Recipe
A hearty and healthy casserole packed with tomatoes and assorted vegetables.
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Ingredients:
Main Ingredients
- 4 cups chopped tomatoes
- 2 cups chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup shredded mozzarella cheese
- to taste Salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine tomatoes, zucchini, bell peppers, onions, and garlic.
- Add oregano, basil, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese.
- Bake for 45 minutes or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other vegetables like eggplant or mushrooms.
Read more: Summer Vegetable Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 50mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed.
Using fresh tomatoes instead of canned ones can significantly enhance the flavor of this casserole, giving it a more vibrant and natural taste.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 15 minutes for chopping and mixing, plus 45 minutes for baking.
Can I use other vegetables?
Yes, feel free to add or substitute with your favorite veggies.
Is it possible to make this dish ahead of time?
Absolutely, you can prep it a day in advance and bake when ready.
What can I serve with this casserole?
It pairs well with a side salad or some crusty bread.
Can I make this casserole vegan?
Yes, just use a vegan cheese or skip the cheese altogether.
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