Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups zucchini, diced; 1 cup bell peppers, chopped; 1 cup spinach, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup heavy cream; 1 cup breadcrumbs; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Baking & Desserts

I absolutely love creating comforting meals, and this Sunday Baked Vegetable Casserole is a family favorite that never disappoints. The combination of fresh vegetables, creamy sauce, and a cheesy topping is simply irresistible. Every time I prepare it, I get excited about how the flavors meld together during baking. After a leisurely Sunday morning, we gather around the table, enjoying the warmth and heartiness of this dish. It’s perfect for sharing with loved ones, and leftovers taste even better the next day!

Created by

Felicity Grant

Last updated on 2026-01-13T22:46:15.612Z

Preparing this casserole is always a joyous occasion in my kitchen. I love how I can use whatever vegetables I have on hand, making it a great way to reduce waste while enjoying the flavors of the season. Recently, I used a mix of zucchini, bell peppers, and spinach, giving the dish a vibrantly fresh appeal. The key to making it truly special is the homemade creamy sauce that binds everything together.

Baking the casserole at a higher temperature allows the top to become wonderfully golden and crispy, which contrasts beautifully with the tender veggies below. Trust me when I say that a sprinkle of freshly grated cheese just before it comes out of the oven elevates this dish to a whole new level of deliciousness!

        Why You'll Love This Casserole
        Loaded with vibrant, fresh vegetables
Rich, creamy texture that satisfies cravings
Versatile and easy to customize with your favorite ingredients

      

Choosing the Right Vegetables

The vegetable selection in this casserole plays a crucial role in both flavor and nutrition. Zucchini and bell peppers bring a sweet, mild flavor and vibrant colors, while spinach adds a depth of earthiness. You can easily substitute vegetables based on what's in season or your family's favorites; consider using broccoli, cauliflower, or even sweet potatoes for added variety. Each vegetable will contribute its unique texture and taste, making every bite interesting and satisfying.

When preparing your vegetables, make sure to dice them uniformly to ensure even cooking. For instance, cutting zucchini into small cubes allows them to soften nicely within the baking time. If you prefer a bit of crunch, you might give the veggies just a slightly shorter sauté time before layering them in the casserole.

The Secret to a Creamy Texture

The creamy layer in this casserole is not just for flavor; it’s a key element that binds the vegetables and adds a rich mouthfeel. Using ricotta cheese as a base gives the casserole a slight sweetness and smoothness. If you're looking for a lower-fat option, consider substituting part of the heavy cream with low-fat milk or unsweetened almond milk—just be mindful that it may change the richness slightly.

To achieve that perfect creamy consistency, mix the ricotta and cream thoroughly until completely smooth. I recommend using an electric mixer for this, as it helps incorporate air, which can make the sauce lighter and more luxurious.

Serving and Storing Your Casserole

This baked vegetable casserole is best served warm, allowing the cheesy topping to slightly crisp up while the creamy layers remain comforting. For added flavor, consider garnishing with fresh herbs like basil or parsley just before serving. It pairs wonderfully with crusty bread or a light salad, making it a complete meal that can be enjoyed any day of the week.

If you have leftovers, don't worry! This casserole keeps well in the refrigerator for up to three days. To reheat, cover it with foil to prevent the top from burning, and warm it in the oven at 350°F (175°C) until heated through—about 25 minutes. You can also freeze the casserole before baking; just assemble it in a freezer-safe dish, cover tightly, and it will last for up to three months. When you're ready to bake, simply thaw overnight in the fridge and cook as directed.

Ingredients

Gather the following ingredients to create this delightful casserole:

Ingredients

2 cups zucchini, diced
1 cup bell peppers, chopped
1 cup spinach, chopped
1 onion, diced
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1 cup breadcrumbs
Salt and pepper to taste
Olive oil for drizzling

Once you have everything prepped, you're ready to assemble the casserole!

Instructions

Follow these simple steps to create your casserole:

Prepare the Vegetable Mixture

In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Then add the zucchini and bell peppers, cooking for another 5 minutes. Finally, stir in the spinach and season with salt and pepper. Remove from heat.

Make the Creamy Sauce

In a bowl, combine ricotta cheese, heavy cream, and half of the mozzarella and Parmesan cheese. Mix until well blended. This will be your creamy layer.

Assemble the Casserole

In a greased baking dish, layer half of the vegetable mixture, then pour half of the creamy sauce over it. Repeat with the remaining veggies and sauce. Top with breadcrumbs and the remaining mozzarella and Parmesan cheese.

Bake

Preheat the oven to 375°F (190°C). Bake the casserole for 30-45 minutes, or until golden and bubbly. Let it cool slightly before serving.

Enjoy this delicious casserole with a side salad or some crusty bread!

Pro Tips

Feel free to experiment with seasonal vegetables or add cooked chicken or beans for added protein. This dish also freezes well, so you can prepare it ahead of time for busy days.

Make-Ahead Tips

This casserole is perfect for meal prep! You can prepare the vegetable mixture and creamy sauce a day in advance, allowing the flavors to develop even further. Just store them separately in airtight containers in the fridge. When you're ready to bake, layer it together according to the assembled casserole instructions, and pop it in the oven for a quick and hearty meal.

If you're short on time, you can even fully assemble the casserole ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge.

Flavor Variations

Feel free to experiment with different cheese combinations to enhance the flavor profile of your casserole. Adding in a bit of feta or goat cheese can provide a tangy contrast to the richness of the ricotta and cream. Additionally, incorporating various spices like Italian seasoning or even a sprinkle of crushed red pepper flakes can take the flavors to a whole new level.

For a heartier version, consider adding cooked proteins like shredded chicken or beans. This not only boosts the nutritional content but also makes the dish more filling, making it a wonderful option for feeding a larger crowd.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well. Just make sure to thaw and drain any excess water before cooking.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a dairy-free alternative if desired.

→ How long does the casserole last in the fridge?

It should last for up to 4 days in an airtight container.

→ Can I make this dish ahead of time?

Absolutely! You can assemble it a day before and just bake it when you’re ready to serve.