This Delicious No-Meat Veggie Bake is a perfect dish for vegetarians and anyone looking for a healthy, flavorful meal. Packed with fresh vegetables, rich cheese, and a blend of aromatic herbs, this oven-baked delight is both nutritious and satisfying.
The combination of zucchini, bell peppers, carrots, and tomatoes creates a colorful and wholesome dish that is easy to prepare. Whether served as a main course or a side dish, this veggie bake will impress with its incredible taste and texture. It’s a great option for a family dinner, potluck, or meal prep. Plus, it’s entirely customizable, allowing you to use any vegetables you prefer!
Ingredients
- 2 medium zucchinis (sliced)
- 1 large carrot (grated)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 2 medium tomatoes (sliced)
- 1 cup spinach (chopped)
- 1 cup mushrooms (sliced)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ½ cup milk
- 2 large eggs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat Oven – Set your oven to 375°F (190°C) and grease a baking dish with a little olive oil to prevent sticking.
- Prepare Vegetables – Wash and chop all the vegetables. Slice zucchinis and tomatoes, grate the carrots, and chop the bell peppers, spinach, onions, and mushrooms.
- Sauté Aromatics – Heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped onions and garlic, and sauté until fragrant and golden brown.
- Combine Vegetables – In a large mixing bowl, add the sautéed onions and garlic along with zucchinis, carrots, bell peppers, mushrooms, spinach, and tomatoes. Drizzle with 1 tablespoon of olive oil and mix well.
- Season and Layer – Sprinkle oregano, basil, red pepper flakes, salt, and black pepper over the vegetables. Stir until evenly coated.
- Prepare Egg Mixture – In a separate bowl, whisk eggs and milk together until well combined.
- Assemble the Bake – Transfer half of the vegetable mixture into the greased baking dish, then sprinkle a portion of mozzarella and Parmesan cheese over it. Repeat the layering process with the remaining vegetables and cheese.
- Add Breadcrumbs and Egg Mixture – Evenly sprinkle the breadcrumbs on top of the layered vegetables, then pour the whisked egg mixture over everything, ensuring even distribution.
- Bake to Perfection – Place the dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the veggies are tender.
- Cool and Serve – Remove from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley before serving. Enjoy this delicious no-meat veggie bake as a standalone dish or alongside a salad or toasted bread.