Garden Vegetable Bake with Creamy Herb Sauce
A cozy, flavorful vegetable casserole with a creamy herb sauce—great as a vegetarian main dish or a side.
Ingredients
2 zucchini, sliced
2 yellow squash, sliced
1 bell pepper, chopped
1 small onion, sliced
2 cups broccoli or cauliflower florets
2 cloves garlic, minced
1 cup heavy cream or half-and-half
½ cup grated Parmesan
1 tsp dried Italian herbs
½ tsp dried thyme
Salt and black pepper, to taste
1 cup shredded mozzarella
1 tbsp olive oil
2 tbsp chopped fresh parsley
Instructions
Heat oven to 375°F (190°C). Lightly grease a baking dish.
Toss the vegetables and garlic with olive oil, salt, and pepper.
Spread the vegetables evenly in the dish.
Whisk together the cream, Parmesan, Italian herbs, thyme, and a little black pepper.
Pour the sauce over the vegetables and sprinkle mozzarella on top.
Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake another 15–20 minutes, until the vegetables are tender and the top is golden.
Let it rest for 5 minutes, then garnish with parsley.
Tip: For a richer, thicker sauce, mix 1 tablespoon of flour into the cream before adding the Parmesan. For a lighter version, use evaporated milk instead of heavy cream.
