There’s nothing more satisfying than pulling a bubbling, golden casserole from the oven—especially when it’s layered with vibrant vegetables and creamy mozzarella.

This Baked Vegetable Casserole with Mozzarella is a comforting classic made lighter and brighter.

It’s simple, cozy, and completely weeknight-ready.

Why I Love This Recipe

It’s the perfect way to use up summer vegetables in a cozy, cheesy bake.

Tastes indulgent but is packed with wholesome ingredients.

Comes together with minimal effort—just layer, season, and bake.

It’s naturally gluten-free and easy to make vegetarian-friendly.

Great for make-ahead dinners or easy lunch leftovers.

What You’ll Need (Ingredient Highlights)

Eggplant – Sliced and roasted until tender, it soaks up all the flavors beautifully.

Zucchini – Adds fresh, juicy layers that bake down perfectly.

Bell Pepper – Brings natural sweetness and color.

Diced Tomatoes – Fresh or canned, they create a light sauce for the vegetables.

Mozzarella Cheese – Melts into gooey, golden perfection on top.

Garlic & Italian Seasoning – Aromatic and savory, they bring the dish to life.

Olive Oil – Helps everything roast up beautifully with added richness.

Pro Tips Before You Start

Slice the vegetables evenly for even cooking and a prettier presentation.

Use fresh herbs like basil or thyme if you want extra depth.

Let the casserole rest for 5–10 minutes after baking so it sets up before serving.

Fresh mozzarella works well but can be a bit watery—shredded low-moisture mozzarella is best here.

This dish can be made ahead and reheated without losing its texture.

How to Make Baked Vegetable Casserole with Mozzarella

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Layer the Vegetables

Grease a 9×13-inch baking dish.

Layer the sliced eggplant, zucchini, and bell pepper in the dish.

Sprinkle evenly with minced garlic, Italian seasoning, salt, and pepper.

Step 3: Add Tomatoes and Olive Oil

Pour diced tomatoes over the layered vegetables.

Drizzle the top with olive oil to help everything roast and meld together.

Step 4: Bake Covered

Cover the dish tightly with foil and bake for 30 minutes, until the vegetables are tender.

Step 5: Add Cheese and Finish Baking

Remove the foil. Sprinkle the top with shredded mozzarella cheese.

Return to the oven and bake uncovered for 15–20 minutes, until the cheese is golden and bubbly.

Step 6: Let It Rest

Allow the casserole to cool for about 5 minutes before serving.

What to Serve It With

Crusty bread or garlic toast to scoop up the saucy vegetables.

Grilled or roasted chicken for extra protein.

A simple green salad with lemon vinaigrette.

Quinoa or couscous for a complete vegetarian meal.

A chilled glass of rosé or a light red wine like Pinot Noir.

Variations / Substitutions

Use yellow squash instead of zucchini for color contrast.

Add mushrooms, onions, or spinach for extra veggies.

Top with breadcrumbs for a golden, crispy layer.

Try goat cheese or Parmesan instead of mozzarella for a different flavor.

Make it vegan by using plant-based cheese or omitting cheese entirely.

Storage & Leftovers

Refrigerator – Store in an airtight container for up to 4 days.

Freezer – Freeze in individual portions for up to 2 months.

Thaw in the fridge before reheating.

Reheating – Reheat in the oven at 350°F until warmed through, or use a microwave for a quicker option.

FAQs

Can I prepare this ahead of time?
Yes! Assemble the casserole and refrigerate. Bake when ready to serve.

Do I need to salt the eggplant first?
Not necessary for this recipe, but you can if you prefer less moisture and a firmer texture.

Is this casserole low-carb?
It’s naturally lower in carbs than pasta-based casseroles, but not strictly keto.

Can I use fresh tomatoes instead of canned?
Absolutely! Just dice them and use the juices too.

What other cheese can I use?
Parmesan, cheddar, or a blend of Italian cheeses all work well.

Can I grill the vegetables first?
Yes! Grilled veggies add a smoky depth that’s delicious.

Will this dish be watery?
Some liquid is natural from the vegetables and tomatoes, but baking uncovered helps it reduce.

Final Thoughts

This Baked Vegetable Casserole with Mozzarella is the kind of dish that feels fancy without the fuss.

It’s light but filling, cozy but colorful, and incredibly versatile.

Whether you’re serving it as a side dish or making it the main event, it’s a guaranteed crowd-pleaser in my kitchen.