11 Savory Vegetarian Casseroles for Meatless Family Dinners

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11 Savory Vegetarian Casseroles for Meatless Family Dinners

Finding vegetarian dinners the whole family will eat can take some planning. Casseroles make that easier since they are filling and often use ingredients you already have. These 11 savory vegetarian recipes focus on simple prep and reliable results for weeknights. They skip meat but keep plenty of flavor and texture. You can make most of them ahead and reheat as needed.

Helpful Tips Before You Start

These tips will help your vegetarian casseroles come out with good texture and flavor.

Drain Vegetables Thoroughly

Zucchini, spinach, and mushrooms release a lot of water during cooking. Cook them first and press out excess liquid to avoid a soggy result.

Layer Ingredients Evenly

Spread vegetables and sauce in thin layers rather than dumping everything in at once. This helps the casserole heat through and hold its shape when served.

Add Protein for Satiety

Stir in beans, lentils, or crumbled tofu to make each portion more filling. These ingredients also absorb flavors from the sauce as the dish bakes.

Let It Rest Before Serving

Remove the casserole from the oven and wait ten minutes. The layers will set, making it easier to cut neat squares for the table.

Cheesy Broccoli and Wild Rice Casserole

This casserole combines nutty wild rice with tender broccoli in a creamy cheese sauce. It makes a filling meatless main that works well for busy weeknights or casual family meals. The finished dish has a soft, hearty texture with a lightly golden top.

Cheesy Broccoli and Wild Rice Casserole

Serves 4 people.

Ingredients

  • 1 cup uncooked wild rice
  • 4 cups broccoli florets
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs

Instructions

  1. Cook the wild rice according to package directions until tender, then drain any excess water and set aside.
  2. Steam or boil the broccoli florets for 4 minutes until bright green and just tender. Drain and set aside.
  3. Preheat the oven to 375°F and lightly grease a medium baking dish.
  4. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  5. Sprinkle the flour over the onion mixture and stir for 1 minute to form a roux. Slowly whisk in the milk and cook until the sauce thickens, about 3 minutes.
  6. Remove the skillet from heat and stir in 1 1/2 cups of the cheddar cheese, salt, and pepper until the cheese melts.
  7. Add the cooked wild rice and broccoli to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup cheddar cheese and the breadcrumbs evenly over the top. Bake for 20 minutes until the top is golden and the casserole is bubbling at the edges.

Extra Tips

For a crunchier topping, mix the breadcrumbs with a teaspoon of melted butter before sprinkling them on. Leftovers reheat well in a 350°F oven for 15 minutes. If you want a milder flavor, swap half the cheddar for mozzarella. The casserole can be assembled up to a day ahead and baked just before serving.Course: Main Course Cuisine: American Equipment: Large pot, Skillet, Medium baking dish, Steamer or saucepan

Mexican Black Bean and Sweet Potato Enchilada Bake

This casserole layers roasted sweet potatoes with black beans and corn tortillas in a simple enchilada sauce. It comes together in one pan and bakes until the edges turn crisp, making it a reliable choice for busy weeknights when you want something filling without meat.

The sweet potatoes soften and caramelize slightly against the earthy beans, while the tortillas soak up the sauce and hold everything together. A generous layer of melted cheese on top adds the right amount of richness for a family-style meal.

Mexican Black Bean and Sweet Potato Enchilada Bake

Serves 4 people.

Ingredients

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 8 corn tortillas, cut into quarters
  • 1½ cups shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Preheat the oven to 400°F and lightly grease a 9×9-inch baking dish.
  2. Toss the sweet potato cubes with the onion, garlic, olive oil, cumin, chili powder, and salt on a baking sheet. Roast for 20 minutes until the potatoes are tender.
  3. Lower the oven temperature to 375°F. In a large bowl, combine the roasted sweet potato mixture with the black beans and 1½ cups of the enchilada sauce.
  4. Spread ¼ cup of the remaining enchilada sauce in the bottom of the prepared baking dish. Layer half the tortilla pieces over the sauce, followed by half the sweet potato and bean mixture, then half the cheese. Repeat the layers once more, ending with the remaining cheese.
  5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer until the cheese is bubbly and lightly browned.
  6. Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with chopped cilantro before serving.

Extra Tips

Roast the sweet potatoes ahead and store them in the fridge so the casserole can be assembled quickly on a weeknight. If the mixture seems dry after combining, add a splash more enchilada sauce before layering. Leftovers reheat well in a 350°F oven for 15 minutes, though the tortilla edges will soften slightly.

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Course: Main Course Cuisine: Mexican Equipment: Baking dish, Baking sheet, Large bowl

Eggplant Parmesan Layered Casserole

This casserole layers slices of eggplant with tomato sauce and two kinds of cheese for a filling meatless dinner. It works well on busy weeknights when you need something that can be assembled ahead and baked later. The result is soft eggplant with a lightly crisp top and plenty of savory flavor from the sauce and melted cheese.

Eggplant Parmesan Layered Casserole

Serves 4 people.

Ingredients

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • 2 cloves garlic, minced
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F and lightly oil a 9×13 baking dish.
  2. Place the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes until they begin to soften.
  3. In a small bowl, mix the breadcrumbs with the minced garlic.
  4. Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. Add a single layer of roasted eggplant slices.
  5. Sprinkle one-third of the mozzarella and one-third of the parmesan over the eggplant, then scatter one-third of the breadcrumb mixture on top.
  6. Repeat the layers twice more, ending with the remaining sauce, cheeses, and breadcrumbs.
  7. Bake for 25 to 30 minutes until the cheese is melted and the top is golden. Let the casserole rest for 5 minutes, then scatter fresh basil leaves over the top before serving.

Extra Tips

Roast the eggplant slices ahead and store them in the fridge so you can assemble the casserole quickly at dinnertime. If the top browns too fast during baking, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven for 15 minutes.Course: Main Course Cuisine: Italian Equipment: Baking dish, Baking sheet, Mixing bowl

Creamy Spinach Artichoke Pasta Casserole

This casserole turns the familiar flavors of spinach artichoke dip into a filling pasta bake. It suits busy weeknights when you need a meatless meal that still feels comforting and substantial.

The finished dish features tender pasta in a rich cream sauce, with pieces of artichoke and wilted spinach scattered throughout. A layer of melted cheese on top gives it a lightly browned crust.

Creamy Spinach Artichoke Pasta Casserole

Serves 4 people.

Ingredients

  • 8 oz penne pasta
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 10 oz fresh spinach
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 8 oz cream cheese, softened
  • 1 cup milk
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
  2. Cook the penne pasta in a large pot of salted water until al dente, then drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the fresh spinach to the skillet and stir until it wilts, about 2-3 minutes.
  5. Stir in the quartered artichoke hearts, cream cheese, milk, salt, black pepper, and oregano. Cook until the cream cheese melts and the sauce becomes smooth.
  6. Remove the skillet from heat and mix in 1 cup of the mozzarella cheese and the Parmesan cheese until melted.
  7. Add the drained pasta to the skillet and toss until everything is evenly coated.
  8. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup mozzarella cheese over the top.
  9. Bake for 20 minutes until the cheese is melted and lightly golden.

Extra Tips

Use room-temperature cream cheese so it melts evenly into the sauce without lumps. If the sauce thickens too much after baking, stir in a splash of milk when reheating leftovers to loosen it back up.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 baking dish

Indian-Spiced Chickpea and Cauliflower Casserole

This casserole combines roasted cauliflower with chickpeas in a warming mix of Indian spices. It creates a filling one-dish meal that works well for weeknight family dinners when you want something hearty and meat-free.

The finished dish offers tender cauliflower pieces in a lightly spiced tomato sauce with creamy chickpeas throughout. The flavors stay balanced rather than heavy, making it easy to serve on its own or with simple sides.

Indian-Spiced Chickpea and Cauliflower Casserole

Serves 4 people.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 (14-ounce) can diced tomatoes
  • 1/2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, for serving

Instructions

  1. Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook for 4 minutes until it begins to soften. Stir in the garlic and ginger and cook for 1 minute more.
  3. Add the cumin, turmeric, garam masala, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant.
  4. Pour in the diced tomatoes and vegetable broth. Add the chickpeas, cauliflower florets, salt, and black pepper. Stir everything together until well coated.
  5. Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer.
  6. Bake for 30 to 35 minutes until the cauliflower is tender and the edges start to brown.
  7. Remove from the oven and sprinkle with the chopped cilantro before serving.

Extra Tips

If you want the cauliflower edges to brown more, broil the casserole for the final 2 minutes. Leftovers reheat well in a 350°F oven with a splash of broth to loosen the sauce. For a milder version, reduce the cayenne to 1/4 teaspoon. Serve with warm naan or cooked rice to soak up the tomato sauce.Course: Main Course Cuisine: Indian Equipment: Large skillet, Baking dish, Mixing bowl

Butternut Squash and Sage Lasagna

This lasagna layers roasted butternut squash with fresh sage for a hearty meatless dinner. It suits busy weeknights or weekend family meals when you want a filling casserole that still feels seasonal and comforting.

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The finished dish has a creamy texture from the cheeses and soft squash, balanced by the earthy notes of sage and a light golden top.

Butternut Squash and Sage Lasagna

Serves 4 people.

Ingredients

  • 9 lasagna noodles
  • 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 8 fresh sage leaves, chopped
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and set aside.
  2. Toss the butternut squash cubes with 2 tablespoons olive oil, minced garlic, half the chopped sage, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
  3. In a bowl, mix the ricotta cheese with the remaining chopped sage and a pinch of salt.
  4. Lightly grease a 9×9-inch baking dish. Spread a few spoonfuls of vegetable broth on the bottom. Layer three noodles, half the roasted squash, half the ricotta mixture, and one-third of the mozzarella.
  5. Repeat the layers once more, then top with the final three noodles, remaining broth, mozzarella, and all the Parmesan.
  6. Cover with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the top is golden. Let rest 5 minutes before slicing.

Extra Tips

Roast the squash ahead and store it in the fridge so assembly goes faster on a weeknight. If the top browns too quickly, loosely tent with foil during the final bake. Leftovers reheat well in a 350°F oven with a splash of broth to keep the layers moist.Course: Main Course Cuisine: Italian Equipment: Large Pot, Baking Sheet, 9×9-inch Baking Dish

Mediterranean Roasted Vegetable and Feta Bake

This casserole combines roasted eggplant, zucchini, peppers, and chickpeas with creamy feta for a filling meatless meal. The vegetables turn tender and slightly caramelized while the feta adds a salty finish that pairs well with herbs. It works nicely for family dinners when you want something hearty but simple to prepare.

The dish has a Mediterranean flavor profile with oregano and olive oil coating every bite. The mix of soft and crisp textures makes it satisfying without needing meat.

Mediterranean Roasted Vegetable and Feta Bake

Serves 4 people.

Ingredients

  • 1 medium eggplant, cut into cubes
  • 2 medium zucchinis, sliced into rounds
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, sliced
  • 2 cups cherry tomatoes, halved
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces feta cheese, crumbled
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 400 degrees F and lightly oil a large baking dish.
  2. Place the eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes in a large mixing bowl.
  3. Add the chickpeas, olive oil, oregano, salt, and black pepper to the bowl and toss until all vegetables are coated.
  4. Spread the mixture evenly in the prepared baking dish.
  5. Roast for 25 minutes, then remove the dish from the oven.
  6. Sprinkle the crumbled feta evenly over the top of the vegetables.
  7. Return the dish to the oven and bake for 10 more minutes until the feta softens and begins to brown.
  8. Remove from the oven and scatter fresh basil leaves over the top before serving.

Extra Tips

Pat the eggplant cubes dry with a paper towel before tossing to reduce excess moisture and help the vegetables roast instead of steam. If the feta seems very salty, reduce the added salt in the seasoning step by half. Leftovers reheat well in a 350 degree F oven for 10 minutes to restore crisp edges on the vegetables.Course: Main Course Cuisine: Mediterranean Equipment: Mixing Bowl, Large Baking Dish

Lentil Mushroom Shepherd’s Pie

This lentil mushroom shepherd’s pie brings hearty comfort to the table without any meat. The savory filling combines earthy mushrooms and tender lentils in a rich broth, then gets topped with creamy mashed potatoes for a satisfying casserole that works well on busy weeknights or relaxed family dinners.

The dish offers deep umami flavor from the mushrooms and lentils, balanced by fresh vegetables and herbs. It bakes into a cohesive meal with a golden potato crust over a thick, stew-like base that holds together nicely when served.

Lentil Mushroom Shepherd’s Pie

Serves 4 people.

Ingredients

  • 1 cup dried green lentils, rinsed
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 cup frozen peas
  • 4 large russet potatoes, peeled and cubed
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, then cook for 5 minutes until the vegetables soften.
  2. Add the mushrooms to the skillet and cook for 6 minutes until they release their liquid and begin to brown.
  3. Stir in the tomato paste, thyme, salt, and black pepper. Cook for 1 minute to toast the paste.
  4. Add the lentils and vegetable broth to the skillet. Bring to a simmer, cover, and cook for 20 minutes until the lentils are tender.
  5. Stir the frozen peas into the lentil mixture and remove the skillet from the heat. Transfer the filling to a 9×9 inch baking dish.
  6. While the lentils cook, place the potatoes in a medium pot and cover with water. Boil for 15 minutes until fork-tender, then drain.
  7. Mash the potatoes with the milk and butter until smooth. Season with a pinch of salt if needed.
  8. Spread the mashed potatoes evenly over the lentil filling. Bake at 400°F for 20 minutes until the top turns lightly golden.

Extra Tips

Mash the potatoes while they are still hot for the creamiest texture, and let the baked pie rest for 5 minutes before serving so the filling sets. Leftovers reheat well in the oven at 350°F with a splash of broth stirred into the filling to keep it moist.Course: Main Course Cuisine: British Equipment: Large skillet, Medium pot, Baking dish, Potato masher

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Thai Coconut Curry Vegetable Casserole

This casserole brings bright Thai flavors to a simple baked dish that works well for weeknight family meals. The creamy coconut sauce coats tender vegetables and rice, creating a comforting texture with just enough spice to keep things interesting. It comes together with pantry staples and fresh produce, making it a reliable option when you want something meatless but still filling.

It suits cool evenings or meal prep days when you need a dish that reheats nicely. The combination of curry paste and coconut milk gives it a balanced savory taste without overpowering the vegetables.

Thai Coconut Curry Vegetable Casserole

Serves 4 people.

Ingredients

  • 1 cup uncooked jasmine rice
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (14 ounces) coconut milk
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 medium carrots, sliced into rounds
  • 1 medium zucchini, sliced
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • Fresh cilantro leaves and lime wedges for serving

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
  2. Cook the jasmine rice according to package directions, then set it aside.
  3. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  4. Stir in the minced garlic and grated ginger, then cook for 1 minute until fragrant.
  5. Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
  6. Pour in the coconut milk and add the salt. Bring the mixture to a gentle simmer.
  7. Add the broccoli florets, sliced bell pepper, and carrot rounds to the skillet. Cook for 4 minutes, stirring occasionally.
  8. Stir in the zucchini slices and fresh spinach until the spinach wilts, about 2 minutes.
  9. Remove the skillet from heat and fold in the cooked rice until everything is evenly coated.
  10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  11. Bake for 20 minutes until the top is lightly golden and the vegetables are tender.
  12. Remove from the oven and let it rest for 5 minutes before serving with cilantro and lime wedges.

Extra Tips

Use full-fat coconut milk for the creamiest sauce that holds up during baking. If the curry paste you have is very spicy, start with two tablespoons and taste the sauce before adding more. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. Skip the spinach if you prefer firmer vegetables throughout.Course: Main Course Cuisine: Thai Equipment: 9×13 inch baking dish, Large skillet, Saucepan

Three-Bean Chili Cornbread Casserole

This casserole layers a hearty three-bean chili with a golden cornbread topping that bakes right on top. It works well for weeknight family meals when you want something filling and meatless that still feels like comfort food.

The chili brings mild spice and plenty of texture from the beans and vegetables, while the cornbread adds a slightly sweet, crumbly contrast. The whole dish comes together in one pan before going into the oven.

Three-Bean Chili Cornbread Casserole

Serves 4 people.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted

Instructions

  1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion, garlic, and bell pepper and cook for 5 minutes until the vegetables soften.
  2. Stir in the black beans, kidney beans, pinto beans, diced tomatoes, chili powder, cumin, and salt. Simmer the mixture for 8 minutes, stirring occasionally, until it thickens slightly.
  3. In a mixing bowl, whisk together the cornmeal, flour, and baking powder. Add the milk, egg, and melted butter and stir until a smooth batter forms.
  4. Pour the cornbread batter evenly over the chili in the skillet. Use a spatula to spread it to the edges.
  5. Transfer the skillet to a 400°F oven and bake for 20 minutes until the cornbread topping is golden and a toothpick inserted in the center comes out clean.

Extra Tips

Let the casserole rest for 5 minutes after baking so the cornbread sets and slices more cleanly. If you prefer a spicier version, add a pinch of cayenne to the chili before adding the batter. Leftovers reheat well in the microwave or oven without the cornbread becoming soggy.Course: Main Course Cuisine: American Equipment: Large oven-safe skillet, Mixing bowl

Zucchini Ricotta and Tomato Gratin Casserole

This zucchini ricotta and tomato gratin casserole brings together sliced summer vegetables and creamy cheese in one easy baked dish. It makes a reliable choice for family dinners when you need a meatless option that still feels hearty and filling.

The finished casserole has soft layers of zucchini and tomato beneath a golden cheese topping. The ricotta adds richness while the herbs keep the flavors bright and balanced.

Zucchini Ricotta and Tomato Gratin Casserole

Serves 4 people.

Ingredients

  • 3 medium zucchini, thinly sliced
  • 4 Roma tomatoes, thinly sliced
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh basil
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×9 inch baking dish with a small amount of olive oil.
  2. In a mixing bowl, combine the ricotta cheese, minced garlic, dried oregano, salt, and black pepper. Stir in half of the chopped basil.
  3. Spread a thin layer of the ricotta mixture across the bottom of the prepared dish.
  4. Arrange alternating slices of zucchini and tomato over the ricotta. Drizzle with one tablespoon of olive oil.
  5. Repeat the layers with the remaining ricotta mixture and vegetable slices until all ingredients are used.
  6. Sprinkle the breadcrumbs and Parmesan cheese evenly over the top. Drizzle with the remaining tablespoon of olive oil.
  7. Bake for 35 to 40 minutes until the vegetables are tender and the top is golden brown.
  8. Remove from the oven and let the casserole rest for 5 minutes before sprinkling with the remaining fresh basil.

Extra Tips

Salt the zucchini slices lightly and pat them dry before layering to reduce excess moisture during baking. Leftovers reheat well in a 350 degree oven for 10 minutes. You can prepare the dish up to the baking step a few hours ahead and store it covered in the refrigerator until ready to cook.Course: Main Course Cuisine: Italian Equipment: 9×9 Baking Dish, Mixing Bowl, Knife

  • Christy Myers

    I'm Christy, founder of Spiritual Ark and a dedicated writer and spiritual explorer. My journey is all about transformation and personal growth. In my articles, I share insights and practical wisdom on various spiritual topics and show you how you can grow spiritually. I'm committed to learning and invite you to join me in exploring the depths of spirituality for a deeper connection, understanding, and empowerment.

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