Description
This Greek Veggie Casserole is a hearty and flavorful vegetarian dish that’s perfect for a satisfying meal. Loaded with fresh vegetables, creamy cheeses, and fragrant herbs, it’s a delicious and healthy option for any occasion.
Ingredients
Units
Scale
- 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
- 1/4 cup chopped fresh parsley, divided
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups white rice, uncooked
- 4 cups vegetable broth
- 2–3 medium tomatoes, sliced
- 1/4 cup pitted and halved Kalamata olives
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add bell peppers and cook for 5 minutes. Stir in zucchini, squash, and garlic. Season with salt and pepper, and cook for 3 minutes more.
- Prepare Rice Mixture: Preheat oven to 375°F (190°C). While the vegetables are cooking, whisk together ricotta cheese, feta cheese, and lemon juice in a large bowl. Stir in 2 tablespoons of parsley, oregano, dill, red pepper flakes (if using), and uncooked rice. Season with salt and pepper.
- Assemble Casserole: Pour the rice mixture into a greased 9×13 inch baking dish with deep sides. Pour 2 cups of vegetable broth over the rice, then top with the sautéed vegetables. Arrange tomato slices and olives on top.
- Bake: Bake for 20 minutes, then pour the remaining 2 cups of broth over the casserole. Continue baking for 25-35 minutes, or until the top is golden brown and the rice is cooked through.
- Serve: Sprinkle with the remaining parsley and serve hot.
Notes
- Vegetables: Feel free to add other vegetables, such as eggplant or mushrooms.
- Cheese: You can substitute feta cheese with goat cheese or another crumbly cheese.
- Herbs: Use fresh herbs for the best flavor, but dried herbs can be substituted if needed.
- Make Ahead: Assemble the casserole ahead of time and bake later. Refrigerate for up to 24 hours before baking.
- Serving Suggestion: Serve with a side salad or crusty bread.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
