Description
This Greek Veggie Casserole is a hearty, flavorful dish combining fresh Mediterranean vegetables with creamy ricotta and feta cheeses, layered over a bed of white rice and vegetable broth. Baked to golden perfection and garnished with fresh herbs and Kalamata olives, this gluten-free and vegetarian casserole is perfect for a comforting weeknight dinner or a special gathering.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 bell peppers, chopped
- 2 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Cheese Mixture
- 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 oregano)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1/4 teaspoon crushed red pepper flakes (optional)
Other Ingredients
- 2 cups white rice
- 4 cups vegetable broth
- 2-3 medium tomatoes, sliced
- 1/4 cup pitted and halved Kalamata olives
Instructions
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4 minutes until softened. Stir in chopped bell peppers and cook for an additional 5 minutes. Add chopped zucchini, yellow squash, and minced garlic, seasoning with salt and pepper. Cook all together for about 3 minutes, then remove from heat.
- Prepare Cheese and Rice Mixture: Preheat the oven to 375˚F (190˚C). In a medium bowl, whisk together ricotta cheese, crumbled feta cheese, and lemon juice until smooth. Stir in 2 tablespoons of chopped parsley, oregano, dill, crushed red pepper flakes if using, and uncooked white rice. Season with salt and pepper and whisk until the mixture is uniform in color and consistency.
- Assemble Casserole: Pour the rice and cheese mixture into a 9”x13” deep baking dish. Pour 2 cups of vegetable broth evenly over the rice mixture. Gently layer the sautéed vegetables on top. Arrange tomato slices and Kalamata olives evenly over the vegetables.
- Bake and Add Remaining Broth: Place the casserole in the oven and bake for 20 minutes. Carefully remove the casserole and pour the remaining 2 cups of vegetable broth over the top, then return to the oven and bake for an additional 25 to 35 minutes, or until the rice is tender and the top is golden brown.
- Serve: Remove the casserole from the oven once golden and cooked through. Sprinkle the remaining 2 tablespoons of chopped fresh parsley over the top for garnish before serving warm.
Notes
- Ensure to use a deep baking dish to avoid liquid spilling during baking.
- For a gluten-free version, confirm that the vegetable broth used is gluten-free.
- Optional crushed red pepper flakes add a subtle heat but can be omitted for a milder flavor.
- This casserole can be prepared a day ahead by assembling and refrigerating before baking; adjust baking time if baking from chilled.
- Leftovers keep well for up to 3 days refrigerated and can be reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 1 hour 7 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
