Description
This crispy cheesy veggie bake is the ultimate comfort food with a healthy twist. Featuring roasted vegetables, sharp cheddar, and parmesan, it’s a golden, bubbly side dish or main that turns simple ingredients into a crave-worthy masterpiece. Ideal for weeknight dinners, family gatherings, or anytime you want a veggie glow-up. Keywords: cheesy vegetable casserole, crispy veggie bake, roasted veggie and cheese bake.
Ingredients
1 medium zucchini
2 medium carrots
1 cup broccoli florets
1 large red bell pepper
1 medium yellow onion
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup sharp cheddar cheese, shredded
1/2 cup parmesan cheese, grated
3 large eggs
3/4 cup whole milk
1/2 cup breadcrumbs
Instructions
1. Chop zucchini, carrots, broccoli, red pepper, and onion into bite-sized pieces.
2. Toss vegetables in olive oil, salt, pepper, and garlic powder.
3. Roast vegetables on a baking sheet at 400°F for 20 minutes until slightly golden.
4. In a mixing bowl, whisk eggs and milk, then stir in cheddar and parmesan.
5. Transfer roasted vegetables to a greased baking dish.
6. Pour cheesy egg mixture over vegetables evenly.
7. Top with breadcrumbs.
8. Bake at 375°F for 30–35 minutes until golden on top and set in the middle.
9. Let cool for 10 minutes before serving.
Notes
This dish works best with fresh vegetables, but thawed and patted-dry frozen ones can be used in a pinch.
Roasting the vegetables before baking intensifies their flavor and prevents sogginess.
Don’t skip the resting time—it helps the bake set for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main or Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of bake)
- Calories: 265
- Sugar: 5g
- Sodium: 510mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 115mg