86% would make this again

Vegetable Casserole Recipe

Q: How do I stop the casserole from turning out watery?

Salt the sliced zucchini and let it sit in a colander for 10 to 15 minutes, then pat it dry to draw out moisture. Roast or brown zucchini and mushrooms first so they lose water and gain flavour, avoid overcrowding the roasting tray, and bake uncovered for the last part of cooking so steam can escape.

Q: Should I cook any of the vegetables before assembling the casserole?

Yes, quickly roast or sauté the zucchini and mushrooms until they just start to brown. That concentrates the flavour and prevents them from releasing too much liquid in the oven. Tomatoes can be left raw if they are small and halved, but larger tomatoes benefit from a quick roast so they do not make the dish too runny.

Q: What cheeses and binders work best so the casserole holds together and tastes great?

A mix of a creamy binder such as ricotta or cottage cheese plus a melting cheese like mozzarella and a salty hard cheese like Parmesan gives the best texture and flavour; adding one beaten egg or a spoon of plain yogurt helps the filling set without being rubbery. Users also recommend seasoning well and not skimping on the salty, sharp cheese for balance.

Q: Can I make the casserole ahead or freeze it?

Absolutely, you can assemble and refrigerate it for a day before baking, or freeze it before baking for longer storage; many cooks prefer to freeze unbaked for best texture and to avoid dairy separation. If reheating from frozen, bake at the recommended temperature but allow extra time and check the centre until it reaches a safe hot temperature.

Q: How do I get the bubbly golden top without burning it?

Bake covered for most of the time so the filling cooks evenly, then remove the cover for the last 10 to 15 minutes so the top can brown; for a final crisp, switch on the grill for one to two minutes while watching closely so it does not burn. Using a good melting cheese on top and a light dusting of Parmesan helps achieve that bubbly, browned finish.

Q: What are the best side dishes or ways to serve this so it feels like a complete meal?

Serve the casserole with a simple green salad, crusty bread, rice, couscous or a cooked grain to soak up any juices and add texture; it also pairs well with grilled or roasted chicken for extra protein. People often suggest a squeeze of lemon or a drizzle of good olive oil and fresh herbs at the end to brighten the flavours.

Vish G

October 19, 2025

This Vegetable Casserole recipe is proof that comfort food doesn’t need to come with guilt. It’s packed with hearty veggies, creamy goodness and enough meatiness to keep things interesting. Even the meat lovers at your table might “accidentally” go back for seconds.

PREP TIME

20 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

2 medium courgettes (zucchini), sliced into ½ cm (¼ inch) rounds
250 g (9 oz) mushrooms, sliced (chestnut or cremini work best)
250 g (9 oz) cherry or grape tomatoes, halved
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
150 g (1 cup) ricotta cheese
100 g (1 cup) grated mozzarella cheese
40 g (⅓ cup) grated Parmesan cheese, plus extra for topping
1 egg, lightly beaten
1 tsp dried oregano or Italian seasoning
A few sprigs of fresh basil or parsley, chopped (plus extra for garnish)
Salt and black pepper, to taste

Instructions

Heat the oven to 200°C / 400°F (fan 180°C) and lightly oil a medium baking dish.
Place the courgette slices in a colander, sprinkle with a little salt, and leave for about 10–15 minutes to draw out excess moisture. Pat dry with paper towels.
Spread the courgette and mushrooms on a baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 15 minutes until just starting to brown.
Meanwhile, warm 1 tablespoon of olive oil in a frying pan over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic for another minute, then remove from the heat.
In a large bowl, mix the ricotta, half of the mozzarella, all the Parmesan, egg, oregano, and fresh herbs. Add the cooked onion mixture and season well with salt and pepper.
Stir in the roasted courgette, mushrooms, and halved tomatoes until evenly coated.
Spoon the mixture into the prepared baking dish and spread it evenly. Top with the remaining mozzarella and a sprinkle of extra Parmesan.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the top is golden and bubbling.
For extra colour, place under the grill (broiler) for 1–2 minutes. Watch carefully so it doesn’t burn.
Let it rest for 5–10 minutes before serving to allow the casserole to set and slice neatly.
Garnish with a few fresh parsley or basil leaves and enjoy warm.