Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers (red, yellow, or green)
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1½ cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional, for topping)
- 1 tablespoon butter (for topping, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the veggies: In a large skillet or saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add broccoli, cauliflower, carrots, bell peppers, and zucchini. Cook for 5–7 minutes until just tender. Season with Italian seasoning, salt, and pepper.
- Make the cheese sauce: In a separate saucepan, melt 2 tablespoons of butter. Stir in flour and cook for 1 minute. Gradually whisk in the milk and cook until the sauce thickens. Stir in cheddar, mozzarella, and Parmesan until melted and smooth.
- Combine: Add the sautéed veggies into the cheese sauce and mix well. Pour the mixture into the prepared baking dish.
- Add topping (optional): Mix breadcrumbs with 1 tablespoon melted butter and sprinkle over the casserole for a crunchy topping.
- Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
- Serve hot as a hearty side or a satisfying main dish!
Want a vegan version or some protein added (like chicken or beans)? I can help tweak it!