Description
Hearty Mediterranean baked vegetable casserole brings robust layers of zucchini, eggplant, and tomatoes together in a rustic dish. Rustic herbs and olive oil create a simple yet flavorful experience for home cooks seeking authentic Mediterranean cuisine.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 large carrots, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- 2 cups milk (whole or 2%)
- 2 tbsps unsalted butter
- 2 tbsps grated Parmesan cheese
- 2 tbsps all-purpose flour
- ½ cup breadcrumbs (panko or regular)
- 1 tbsp olive oil or melted butter
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika (optional)
- Salt and pepper, to taste
Instructions
- Preparation: Preheat the oven to 375F (190C) and prepare a 9×13-inch baking dish with a delicate grease coating, establishing a culinary foundation.
- Vegetable Preparation: Blanch broccoli, cauliflower, and carrots in boiling water for 3-4 minutes, achieving a perfectly crisp-tender texture. Drain thoroughly in a colander, removing excess moisture.
- Cheese Sauce Crafting: In a saucepan, create a roux by melting butter and incorporating flour. Gradually whisk in milk until the mixture smooths and thickens. Remove from heat and blend in shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper, transforming into a silky, aromatic sauce.
- Vegetable Assembly: Layer blanched vegetables, zucchini slices, and cherry tomatoes in the prepared baking dish. Drench with the cheese sauce, ensuring each morsel is luxuriously coated.
- Crisp Topping Creation: Blend breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this golden mixture evenly across the casserole, creating a textural and flavorful crown.
- Baking Transformation: Slide the casserole into the preheated oven, allowing it to bake for 25-30 minutes until the top turns a rich golden-brown and edges bubble with promise.
- Finishing Touch: Remove from the oven and let rest for five minutes. Optionally garnish with fresh parsley or thyme, elevating the dish’s visual and aromatic appeal before serving.
Notes
- Blanch Vegetables Precisely: Aim for a crisp-tender texture by timing the boiling process exactly 3-4 minutes. Overcooking leads to mushy, flavorless vegetables that lose nutritional value.
- Create Smooth Cheese Sauce: Whisk continuously while adding milk to prevent lumps. Use room temperature milk for faster, more even incorporation and smoother sauce consistency.
- Layer Vegetables Strategically: Distribute vegetables evenly to ensure each bite has balanced flavors and textures. Slice zucchini and tomatoes uniformly for consistent cooking.
- Customize Topping Crunch: Experiment with different breadcrumb varieties like panko or gluten-free alternatives. Toast breadcrumbs briefly before adding to enhance nutty flavor and crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg