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Delicious veggie casserole with fresh vegetables baked to perfection

Layered Veggie Casserole

A colorful and forgiving veggie casserole made with layers of sautéed zucchini, eggplant, bell pepper, spinach, and garlicky tomato sauce, baked until tender and bubbling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 zucchini, sliced about 1/4-inch rounds
  • 1 bell pepper, chopped any color
  • 1 medium eggplant, diced
  • 2 cups spinach, loosely packed baby spinach works best
  • 1 can garlicky tomato sauce (14–15 oz)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1–2 tablespoons olive oil for sautéing
  • Grated cheese, optional Parmesan, mozzarella, or a melty blend

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
  2. Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté 3–4 minutes until translucent and fragrant.
  3. Add the zucchini, bell pepper, and diced eggplant. Cook 6–8 minutes, stirring occasionally, until softened and starting to brown. Season with salt and pepper.
  4. Stir in the spinach and cook 1–2 minutes until just wilted. Taste and adjust seasoning.
  5. Spread a thin layer of tomato sauce across the bottom of the prepared baking dish.
  6. Spoon half of the sautéed vegetables over the sauce and spread another layer of sauce on top.
  7. Repeat with the remaining vegetables and sauce, finishing with a final sauce layer. Sprinkle grated cheese on top if using.
Baking
  1. Bake for 25–30 minutes until the casserole is hot and bubbly and any cheese is melted and golden.
  2. Let rest 5–10 minutes before slicing and serving so pieces hold together.
  3. For a crisper top, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.

Notes

This casserole can be prepared ahead of time and frozen before baking for up to 2 months. Thaw when ready to bake, adding extra time if cooking from frozen. Leftover slices work great inside a warm pita or on top of toasted bread for an open-faced sandwich.