Layered Veggie and Cheese Casserole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting baked casserole layering fresh vegetables with creamy cheese, perfect for a wholesome family meal. This Mediterranean-inspired comfort-food recipe (vegetarian), ready in about 55 minutes, pairs zucchini, yellow squash, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/4-inch rounds zucchini
• 2 medium, sliced into 1/4-inch rounds yellow squash
• 1 large, diced red bell pepper
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
2. Step 2: Add 1 large diced red bell pepper, 2 sliced medium zucchinis, and 2 sliced medium yellow squashes to the skillet. Cook for 6-8 minutes, stirring occasionally, until vegetables are tender but not mushy. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
3. Step 3: In a mixing bowl, combine 1 cup ricotta cheese with 1/4 cup chopped fresh basil. In a greased 9x9-inch baking dish, layer half of the sautéed vegetables, spread half of the ricotta mixture evenly on top, then sprinkle 1/2 cup shredded mozzarella.
4. Step 4: Repeat the layering with the remaining vegetables and ricotta mixture, finishing with 1/2 cup shredded mozzarella and 1/2 cup grated parmesan cheese on top.
5. Step 5: Bake uncovered for 25-30 minutes until the cheese is golden and bubbling. Let rest 10 minutes before serving.