Ina Garten Vegetable Casserole Recipe

This Ina Garten Vegetable Casserole Recipe is a colorful and hearty side dish, which uses eggplant and zucchini. It’s a classic, foolproof recipe perfect for family dinners, potlucks, or holiday gatherings, ready in 1 hour and 30 minutes.

Jump to Recipe

Ina Garten Vegetable Casserole Recipe Ingredients

• 1 medium eggplant, thinly sliced
• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 4 plum tomatoes, thinly sliced
• 1 yellow onion, thinly sliced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped (optional, for garnish)

How To Make Ina Garten Vegetable Casserole Recipe

1. Preheat oven and prep dish: Set oven to 375°F (190°C) and lightly grease a baking dish with olive oil or non-stick spray.
2. Cook onions and garlic: In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onions for 5–7 minutes until soft, then add garlic for 1 more minute. Spread this mixture on the bottom of the baking dish.
3. Layer the vegetables: Arrange eggplant, zucchini, yellow squash, and tomatoes in alternating layers, slightly overlapping for a nice presentation.
4. Season and drizzle: Sprinkle with thyme, salt, and pepper. Drizzle the remaining olive oil evenly over the vegetables.
5. Add topping: Mix Parmesan and panko together, then sprinkle over the top.
6. Bake until golden: Cover with foil and bake 30 minutes. Uncover and bake another 20–25 minutes until tender and browned on top.
7. Rest and garnish: Let sit for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired.

Recipe Tips

• Can I make this ahead? Yes, assemble the casserole up to a day in advance and bake when ready to serve.
• Best way to slice vegetables evenly: Use a mandoline or sharp knife to ensure uniform thickness for even cooking.
• Can I add cheese to the layers? Mozzarella or Gruyère between layers adds richness.
• How to make it vegan: Skip Parmesan or use a dairy-free alternative and vegan breadcrumbs.
• Can I use other vegetables? Bell peppers, mushrooms, or sweet potatoes work well in this recipe.

What To Serve With Vegetable Casserole

This baked vegetable dish pairs beautifully with main courses like:

• Roast chicken or turkey
• Baked salmon or grilled fish
• Garlic butter pasta or risotto
• Crusty artisan bread
• Fresh green salad

How To Store Vegetable Casserole

Refrigerate: Store in an airtight container for up to 4 days. Reheat at 350°F until warmed through.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Vegetable Casserole Nutrition Facts

• Calories: ~180 per serving
• Protein: 6g
• Fat: 9g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh herbs instead of dried thyme?
Yes, substitute 1 tablespoon fresh thyme or a mix of fresh herbs for dried.

Why are my vegetables watery after baking?
Thinly slice vegetables and pre-salt eggplant to reduce moisture.

Can I make this recipe without breadcrumbs?
Yes, omit breadcrumbs or replace with crushed nuts for a gluten-free option.

What size baking dish works best?
A 9×13-inch or oval gratin dish works well for layering the vegetables evenly.

Try More Recipes:

• Ina Garten Potatoes Anna Recipe
• Ina Garten Potato Kugel Recipe
• Ina Garten Tzimmes Recipe