Close Menu
  • Home
  • Recipes
    • Mother’s Day Fancy & Festive Dishes
    • Must-Try Main Courses
    • Easy Appetizer Ideas
    • Make-at-Home Copycats
    • Summer Pasta Creations
    • Vegetarian Summer Dishes
    • Summer Seafood Delights
    • Comfort Food for Thanksgiving
    • Summer Dinner Ideas
    • Flavorful Curry Recipe
    • Sweet Candy Recipe
    • Easy Mixed Rice Recipe
  • Shop
  • About Us
Popular Recipes

Juicy Burger Bowl with Ground Beef – All the Flavor Without the Bun

Creamy Imitation Crab Casserole – Cheesy, Quick & Delicious

Grilled Salsa Verde Chicken – Juicy, Zesty & So Easy

Facebook X (Twitter) Instagram
Facebook X (Twitter) Instagram Pinterest VKontakte
Quick & Simple MealsQuick & Simple Meals
  • Home
  • Recipes
    • Mother’s Day Fancy & Festive Dishes
    • Must-Try Main Courses
    • Easy Appetizer Ideas
    • Make-at-Home Copycats
    • Summer Pasta Creations
    • Vegetarian Summer Dishes
    • Summer Seafood Delights
    • Comfort Food for Thanksgiving
    • Summer Dinner Ideas
    • Flavorful Curry Recipe
    • Sweet Candy Recipe
    • Easy Mixed Rice Recipe
  • Shop
  • About Us
Quick & Simple MealsQuick & Simple Meals
Trang chủ » Baked Vegetable Casserole with Mozzarella – Easy & Cheesy Recipe

Baked Vegetable Casserole with Mozzarella – Easy & Cheesy Recipe

Facebook Twitter Pinterest LinkedIn Tumblr Email
Share
Facebook Twitter LinkedIn Pinterest Email

There’s nothing more satisfying than pulling a bubbling, golden casserole from the oven—especially when it’s layered with vibrant vegetables and creamy mozzarella.

This Baked Vegetable Casserole with Mozzarella is a comforting classic made lighter and brighter.

It’s simple, cozy, and completely weeknight-ready.

Why I Love This Recipe

It’s the perfect way to use up summer vegetables in a cozy, cheesy bake.

Tastes indulgent but is packed with wholesome ingredients.

Comes together with minimal effort—just layer, season, and bake.

It’s naturally gluten-free and easy to make vegetarian-friendly.

Great for make-ahead dinners or easy lunch leftovers.

What You’ll Need (Ingredient Highlights)

Eggplant – Sliced and roasted until tender, it soaks up all the flavors beautifully.

Zucchini – Adds fresh, juicy layers that bake down perfectly.

Bell Pepper – Brings natural sweetness and color.

Diced Tomatoes – Fresh or canned, they create a light sauce for the vegetables.

Mozzarella Cheese – Melts into gooey, golden perfection on top.

Garlic & Italian Seasoning – Aromatic and savory, they bring the dish to life.

Olive Oil – Helps everything roast up beautifully with added richness.

Pro Tips Before You Start

Slice the vegetables evenly for even cooking and a prettier presentation.

Use fresh herbs like basil or thyme if you want extra depth.

Let the casserole rest for 5–10 minutes after baking so it sets up before serving.

Fresh mozzarella works well but can be a bit watery—shredded low-moisture mozzarella is best here.

This dish can be made ahead and reheated without losing its texture.

How to Make Baked Vegetable Casserole with Mozzarella

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Layer the Vegetables

Grease a 9×13-inch baking dish.

Layer the sliced eggplant, zucchini, and bell pepper in the dish.

Sprinkle evenly with minced garlic, Italian seasoning, salt, and pepper.

Step 3: Add Tomatoes and Olive Oil

Pour diced tomatoes over the layered vegetables.

Drizzle the top with olive oil to help everything roast and meld together.

Step 4: Bake Covered

Cover the dish tightly with foil and bake for 30 minutes, until the vegetables are tender.

Step 5: Add Cheese and Finish Baking

Remove the foil. Sprinkle the top with shredded mozzarella cheese.

Return to the oven and bake uncovered for 15–20 minutes, until the cheese is golden and bubbly.

Step 6: Let It Rest

Allow the casserole to cool for about 5 minutes before serving.

What to Serve It With

Crusty bread or garlic toast to scoop up the saucy vegetables.

Grilled or roasted chicken for extra protein.

A simple green salad with lemon vinaigrette.

Quinoa or couscous for a complete vegetarian meal.

A chilled glass of rosé or a light red wine like Pinot Noir.

Variations / Substitutions

Use yellow squash instead of zucchini for color contrast.

Add mushrooms, onions, or spinach for extra veggies.

Top with breadcrumbs for a golden, crispy layer.

Try goat cheese or Parmesan instead of mozzarella for a different flavor.

Make it vegan by using plant-based cheese or omitting cheese entirely.

Storage & Leftovers

Refrigerator – Store in an airtight container for up to 4 days.

Freezer – Freeze in individual portions for up to 2 months.

Thaw in the fridge before reheating.

Reheating – Reheat in the oven at 350°F until warmed through, or use a microwave for a quicker option.

FAQs

Can I prepare this ahead of time?
Yes! Assemble the casserole and refrigerate. Bake when ready to serve.

Do I need to salt the eggplant first?
Not necessary for this recipe, but you can if you prefer less moisture and a firmer texture.

Is this casserole low-carb?
It’s naturally lower in carbs than pasta-based casseroles, but not strictly keto.

Can I use fresh tomatoes instead of canned?
Absolutely! Just dice them and use the juices too.

What other cheese can I use?
Parmesan, cheddar, or a blend of Italian cheeses all work well.

Can I grill the vegetables first?
Yes! Grilled veggies add a smoky depth that’s delicious.

Will this dish be watery?
Some liquid is natural from the vegetables and tomatoes, but baking uncovered helps it reduce.

Final Thoughts

This Baked Vegetable Casserole with Mozzarella is the kind of dish that feels fancy without the fuss.

It’s light but filling, cozy but colorful, and incredibly versatile.

Whether you’re serving it as a side dish or making it the main event, it’s a guaranteed crowd-pleaser in my kitchen.

Baked Vegetable Casserole with Mozzarella

Quick & Simple Meals
This Baked Vegetable Casserole with Mozzarella is a vibrant, satisfying dish layered with eggplant, zucchini, bell pepper, and tomatoes—topped with melty cheese. It's perfect as a light vegetarian main or hearty side and comes together effortlessly in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 medium eggplant sliced
  • 2 medium zucchinis sliced
  • 1 bell pepper sliced
  • 1 cup diced tomatoes canned or fresh
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a greased 9×13-inch baking dish, layer the eggplant, zucchini, and bell pepper slices.
  • Sprinkle with garlic, Italian seasoning, salt, and pepper.
  • Pour diced tomatoes over the vegetables and drizzle with olive oil.
  • Cover the dish with foil and bake for 30 minutes.
  • Remove foil, sprinkle mozzarella on top, and bake for another 15–20 minutes, until bubbly.
  • See full steps with tips & photos → https://mischacrossing.com/baked-vegetable-casserole-with-mozzarella/

Notes

  • You can salt and drain eggplant slices beforehand to reduce moisture if desired.
  • Add a sprinkle of red pepper flakes for heat or swap mozzarella for provolone.

Suggest Another Dish:

  • Korean Beef Bulgogi Tacos with Creamy Sriracha Sauce
  • High-Protein Egg Salad with Cottage Cheese (Easy & Creamy!)
  • Dutch Oven Pot Roast (Fall-Apart Tender + One-Pot Meal)
  • Cheddar Crusted Pork Chops Sheet Pan Dinner
  • Hash Brown Breakfast Casserole – Easy Make-Ahead Brunch Recipe
  • Broccoli Cheese Stuffed Baked Potatoes – Easy Vegetarian Dinner
Baked Vegetable Casserole with Mozzarella Cheesy Veggie Casserole Eggplant Zucchini Tomato Bake French Keto Recipes Healthy Keto Recipes Keto Ratatouille Keto Side Dishes Low-Carb Vegetable Casseroles
Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
admin
  • Website

Related Posts

Juicy Burger Bowl with Ground Beef – All the Flavor Without the Bun

Grilled Salsa Verde Chicken – Juicy, Zesty & So Easy

Ground Turkey Brussels Sprouts Skillet – Easy, Healthy & Flavorful

Baked Seafood Casserole with Creamy Dijon Sauce

Add A Comment
Leave A Reply Cancel Reply
Recipe Rating




Popular Recipes

Juicy Burger Bowl with Ground Beef – All the Flavor Without the Bun

Creamy Imitation Crab Casserole – Cheesy, Quick & Delicious

Grilled Salsa Verde Chicken – Juicy, Zesty & So Easy

Ground Turkey Brussels Sprouts Skillet – Easy, Healthy & Flavorful

Baked Seafood Casserole with Creamy Dijon Sauce

Pinterest
  • Home
  • Recipes
  • Privacy Policy
  • About Us
  • Contact
  • FAQ
Copyright © 2025 Quick & Simple Meals. All rights reserved.

Type above and press Enter to search. Press Esc to cancel.