Name: Greek Veggie Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 bell peppers (any color), chopped; 2 medium zucchini, chopped; 1 medium yellow squash, chopped; 4 cloves garlic, minced; Salt and pepper, to taste; 1 cup ricotta cheese; 1 (8 oz) package crumbled feta cheese; Juice of 1 lemon; ¼ cup chopped fresh parsley, divided; 1 teaspoon chopped fresh oregano (or ½ teaspoon dried); 1 tablespoon chopped fresh dill (or 1 teaspoon dried); ¼ teaspoon crushed red pepper flakes (optional); 2 cups white rice, uncooked; 4 cups vegetable broth; 2-3 medium tomatoes, sliced; ¼ cup pitted and halved Kalamata olives

This Greek Veggie Casserole is a vibrant and flavorful dish that’s perfect for a healthy and satisfying meal. Tender vegetables, fluffy rice, and creamy cheeses are baked together with a touch of lemon and herbs, creating a delightful and comforting casserole that’s bursting with Mediterranean flavors.

Why You’ll Love This Recipe

Flavorful and Aromatic: This casserole is infused with the vibrant flavors of Greek cuisine, with a medley of fresh vegetables, herbs, and zesty lemon.
Easy to Make: With simple ingredients and straightforward instructions, this casserole is a breeze to assemble and bake.
Healthy and Versatile: Packed with vegetables and protein from the cheese and rice, this casserole is a nutritious and satisfying option. You can also easily customize it with your favorite vegetables or grains.

Ingredients

Here’s what you’ll need to create this delicious Greek Veggie Casserole:

Olive oil: For sautéing the vegetables.
Onion: Diced, for flavor and texture.
Bell peppers: Chopped, for color, sweetness, and crunch.
Zucchini and yellow squash: Chopped, for a mild flavor and tender texture.
Garlic: Minced, for aromatic depth.
Salt and pepper: To taste.
Ricotta cheese: Adds a creamy texture and a slightly tangy flavor.
Feta cheese: Crumbled, adds a salty and tangy flavor.
Lemon juice: Adds brightness and balances the richness of the cheeses.
Fresh parsley: Chopped, for garnish and a fresh herb flavor.
Fresh oregano: Or dried oregano, adds a classic Mediterranean flavor.
Fresh dill: Or dried dill, adds a subtle and slightly sweet herb flavor.
Crushed red pepper flakes: Optional, for a touch of heat.
White rice: Cooked, forms the base of the casserole.
Vegetable broth: Adds flavor and moisture to the casserole.
Tomatoes: Sliced, for juicy sweetness and color.
Kalamata olives: Pitted and halved, adds a briny and salty flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Greek Veggie Casserole

Step 1: Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes, or until softened. Stir in the chopped bell peppers and cook for 5 minutes, or until slightly softened. Add the chopped zucchini, yellow squash, and minced garlic. Season with salt and pepper to taste. Cook for another 3 minutes, or until the vegetables are tender-crisp.

Step 2: Prepare the Rice Mixture

Preheat your oven to 375°F (190°C). While the vegetables are cooking, whisk together the ricotta cheese, crumbled feta cheese, and lemon juice in a large bowl. Stir in 2 tablespoons of the chopped parsley, oregano, dill, and red pepper flakes (if using). Add the cooked rice and season with salt and pepper to taste. Whisk until the mixture is uniform in color and well combined.

Step 3: Assemble and Bake

Pour the rice mixture into a greased 9×13 inch baking dish with deep sides. Pour 2 cups of the vegetable broth over the rice mixture, then top with the sautéed vegetables. Arrange the tomato slices and Kalamata olives over the vegetables.

Step 4: Bake and Serve

Bake the casserole for 20 minutes, then pour the remaining 2 cups of vegetable broth over the top. Continue baking for another 25-35 minutes, or until the top is golden brown and the vegetables are tender. Remove from the oven and sprinkle with the remaining chopped parsley before serving.

Pro Tips for Making the Recipe

Use fresh ingredients: For the best flavor, use fresh vegetables and herbs whenever possible.
Adjust the seasoning: Taste the rice mixture and adjust the amount of salt, pepper, or herbs to your liking.
Add other vegetables: Feel free to add other vegetables, such as mushrooms, eggplant, or spinach, to the casserole.

How to Serve Greek Veggie Casserole

Main Course: This Greek Veggie Casserole is a hearty and satisfying meal on its own.
Side Dish: Serve it as a side dish with your favorite grilled meats, fish, or chicken.
Potluck Dish: It’s a crowd-pleasing casserole that’s easy to transport and serve at potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the oven until warmed through.

FAQs

Can I use a different type of cheese?
Yes, you can use other types of cheese, such as mozzarella, provolone, or a blend of Italian cheeses.

Can I make this casserole with brown rice?
Yes, you can use brown rice, but you may need to adjust the cooking time and the amount of liquid.

Can I freeze this casserole?
It’s best enjoyed fresh, but you can freeze it before baking. Let it cool completely, then cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

How can I make this dish vegan?
You can substitute the ricotta and feta cheese with vegan alternatives, and use vegetable broth instead of chicken broth.

There you have it! A delicious and easy-to-make recipe for Greek Veggie Casserole that’s perfect for a healthy and satisfying meal. Enjoy!