Baked Vegetable Casserole with Mozzarella
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.
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.