Best 5 Italian Style Vegetable Casserole Recipes

Indulge in a culinary journey through Italy with our delectable Italian-Style Vegetable Casserole recipe. This wholesome dish celebrates the vibrant flavors of fresh vegetables, perfectly harmonized with a medley of Italian herbs and a rich tomato sauce. Discover how to transform humble vegetables into an extraordinary casserole that will tantalize your taste buds and transport you to the heart of Italy. Our comprehensive guide includes tips on selecting the freshest ingredients, preparing the vegetables, and layering them in a casserole dish to achieve maximum flavor. Additionally, we offer variations to suit different dietary preferences, including a vegan option for those seeking a plant-based alternative. Embark on this culinary adventure and create a delightful Italian-inspired casserole that will become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN VEGGIE BAKE

Italian Veggie Bake image

This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories Herbs

Time 1h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

1/3 cup KRAFT Tuscan House Italian Dressing
1 large onion, chopped
1 small eggplant, cubed
1 pkg. (8 oz.) sliced fresh mushrooms
1 zucchini, chopped
1 large red pepper, chopped
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese
1 Tbsp. chopped fresh parsley

Steps:

Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

ITALIAN STYLE VEGETABLE CASSEROLE

Italian Style Vegetable Casserole image

Italian Style Vegetable Casserole

Provided by Jane Kaylie

Categories Casseroles

Time 45m

Number Of Ingredients 11

Ingredients

2 zucchini sliced ½ " thick
2 yellow squash sliced ½" thick
2 onion dice
1 Tbsp butter or margarine
1 Tbsp garlic finely chopped
1/4 tsp dried oregano
8 oz low sodium tomato sauce
3 oz mozzarella cheese grated
1 oz olives
1 oz dice potatoes
1 oz kidney beans

Steps:

1. Preheat oven to 350F.
2. Sautй zucchini, yellow squash and onion with butter and garlic.
3. Add oregano and tomato sauce; simmer for 5-7 minutes.
4. Place in a casserole dish and sprinkle cheese on top.
5. Bake 30 minutes

TOMATO VEGETABLE CASSEROLE

Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

ITALIAN VEGETABLE CASSEROLE

Italian Vegetable Casserole image

One of my favorite ways to cook zucchini. I got this from the Fort Worth Star Telegram Food section a long time ago.

Provided by Dona England

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 zucchini, sliced 1/2 inch thick
2 yellow squash, sliced 1/2 inch thick
2 onions, diced
2 tablespoons butter
1 garlic clove, chopped fine
1/4 teaspoon oregano
1 (8 ounce) can tomato sauce
3 ounces mozzarella cheese, grated

Steps:

Preheat oven to 350 degrees F. Saute zucchini, yellow squash and onion with the butter and garlic.
Add oregano and tomato sauce.
Simmer for 5 - 7 minutes.
Place in a casserole dish and sprinkle with cheese.
Bake for 30 minutes.

Nutrition Facts : Calories 123.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 21.4, Sodium 334.5, Carbohydrate 10, Fiber 2.5, Sugar 6.6, Protein 5.7

ITALIAN VEGETABLE CASSEROLE

Italian Vegetable Casserole image

Make and share this Italian Vegetable Casserole recipe from Food.com.

Provided by Teena03

Categories Low Protein

Time 35m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 eggplant, sliced
1 red bell pepper, sliced in rings
1 onion, sliced
16 ounces mushrooms, sliced
2 zucchini, sliced
2 tablespoons olive oil
3 cups spaghetti sauce
1 cup fresh mozzarella cheese, shredded

Steps:

Brush vegetables with olive oil. Grill or pan fry until soft. Spray a 9 X 13 baking dish with non-stick vegetable oil spray. Spoon enough sauce in bottom to cover. Layer vegetables. Add sauce every couple of layers. Finish with sauce and then cheese. Bake at 400 until hot and cheese is browned. Servings and Cook Time estimated.

Nutrition Facts : Calories 158.2, Fat 8.3, SaturatedFat 2.7, Cholesterol 12, Sodium 293.7, Carbohydrate 15.7, Fiber 4.8, Sugar 9.3, Protein 7.2

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture in your casserole.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Don't overcrowd the casserole dish: The vegetables need room to cook and brown properly.
Use a variety of herbs and spices: This will add depth of flavor to the casserole.
Don't be afraid to experiment: There are many different ways to make a vegetable casserole, so feel free to adjust the recipe to your own taste.

Conclusion:

Italian-style vegetable casserole is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its colorful array of vegetables, savory sauce, and cheesy topping, this casserole is sure to be a hit with everyone at the table.