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In recent years, there has been a notable shift towards healthier eating, with vegetable casseroles rising to prominence as a delicious and nutritious option for meals. These hearty dishes not only provide comfort and satisfaction but also boast a plethora of health benefits, making them a staple in many households. Among the myriad of vegetable casserole options available, the Hearty Tomato Vegetable Casserole stands out as a vibrant and wholesome choice that caters to both vegetarians and health-conscious eaters alike.

Hearty Tomato Vegetable Casserole Recipe

Discover the delightful Hearty Tomato Vegetable Casserole, a nutritious and flavorful dish perfect for any occasion. This vibrant casserole combines juicy tomatoes with a hearty blend of seasonal vegetables like zucchini, red bell peppers, and spinach, making it a wholesome choice for both families and health-conscious eaters. Easy to prepare and versatile as a main dish or side, it’s sure to be a hit at your next dinner gathering. Enjoy the comfort and health benefits of this delicious meal!
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Ingredients
  

4 large ripe tomatoes, diced

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 large red bell pepper, chopped

1 cup fresh spinach leaves

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) cannellini beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups shredded mozzarella cheese

1 cup breadcrumbs (optional for topping)

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

      Add the diced tomatoes, zucchini, yellow squash, and red bell pepper to the skillet. Season with salt, pepper, oregano, basil, and smoked paprika. Cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender.

        Stir in the cannellini beans, corn, and spinach. Mix well and cook for an additional 3 minutes, or until the spinach is wilted. Remove from heat.

          In a greased 9x13 inch casserole dish, layer half of the vegetable mixture evenly. Sprinkle half of the mozzarella cheese on top.

            Add the remaining vegetable mixture as the next layer, followed by the rest of the mozzarella cheese. If you'd like an extra crunch, sprinkle the breadcrumbs over the top of the cheese.

              Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                Once done, remove from the oven and let it cool for 5-10 minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6