Veggie Casserole
A layered, saucy bake of zucchini, eggplant, bell pepper, and spinach folded into a garlicky tomato sauce, perfect for easy weeknight dinners or meatless Mondays.
Ingredients
Vegetable Ingredients
- 1 zucchini, sliced
- 1 bell pepper, chopped (any color)
- 1 eggplant, diced Short on eggplant? Substitute with another zucchini or mushrooms.
- 2 cups spinach (loosely packed)
- 1 can garlicky tomato sauce (about 14–15 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil (for sautéing)
- Grated cheese (optional — Parmesan, mozzarella, or a melty blend) For a vegan option, skip the cheese or use vegan shreds.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch or similar baking dish.
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3–4 minutes.
- Add the zucchini, chopped bell pepper, and diced eggplant. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6–8 minutes. Season with salt and pepper.
- Stir in the spinach and cook just until wilted, about 1–2 minutes. Remove the pan from heat. Taste and adjust seasoning.
Assembly
- Spread a thin layer of the garlicky tomato sauce across the bottom of the prepared baking dish.
- Spoon half (or a third, depending on how many layers you want) of the sautéed vegetables evenly over the sauce. Add more sauce over the veggies.
- Repeat layers until all the vegetables and sauce are used, finishing with a generous layer of sauce on top.
- If using, sprinkle grated cheese evenly across the top.
Baking
- Bake for 25–30 minutes, until the casserole is hot and bubbly and the cheese (if used) is melted and lightly golden.
- Let rest 5–10 minutes before serving so the layers set and slice cleanly.
Notes
This casserole can be served as a main dish or paired with a crisp salad, or over grains like rice or quinoa. It stores well in the fridge or freezer.