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Vegetable Casserole Bake

“Once upon a time there were four little Rabbits, and their names were–Flopsy, Mopsy, Cottontail, and Peter. ” Beatrix Potter

I can not wait to get my garden started and have fresh veggies available right outside my door! I buy lots of vegetables at the store and usually have the veggies in this recipe in my kitchen. It is a quick toss together recipe, great for a side dish or a vegetarian lunch idea! ENJOY!

Enjoy the rest of your week! See you back here on Monday!

Debbi K.

Vegetable Casserole Bake
½ zucchini, cut into chunks
6 very skinny carrots, peeled and cut into small chunks
Grape tomatoes (I used mini heirlooms from my freezer from last summer)
¼ onion, chopped into chunks
Place all the vegetables in a 2 quart small casserole dish. Drizzle with olive oil, you don’t need a lot. Sprinkle with your favorite spices. I used onion powder, garlic powder and black pepper. Sprinkle in about ¼ cup shredded cheddar and shredded mozzarella. Bake in a 375 degree oven for 30 minutes. ENJOY!

veg casserole bake veg casserole bake 2

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