Heart Healthy Mixed Vegetable Casserole

Name: Heart Healthy Mixed Vegetable Casserole
Total time: 60 min
Yield: 6
Ingredients: 1 small eggplant, quartered lengthwise and cut into 1/4-inch thick slices; 1 small yellow squash, quartered lengthwise and cut into 1/4-inch thick slices; 1 small zucchini, quartered lengthwise and cut into 1/4-inch thick slices; 1 small onion, sliced; 1 garlic clove, minced; 3 whole portobello mushrooms caps, cut into 3/4-inch pieces; 1 medium tomato, cut into wedges and halved; 1 Tbsp olive oil; 1 Tbsp balsamic vinegar; 1 Tbsp chopped fresh basil; 2 tsp chopped fresh marjoram or 1 tsp dried marjoram; 2 tsp chopped fresh thyme or 1 tsp dried thyme; Black pepper to taste; 1/4 cup shredded Parmesan cheese

By Judy Capodanno

Updated 2/26/2025

Dietitian Reviewed: Jane Schwartz, RDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic | Vegetarian

This heart healthy mixed vegetable casserole is one of our most popular healthy casserole recipes. You can use any vegetables you have to make this easy casserole. We started with high fiber squash and eggplant to make the casserole diabetic-friendly and added tomatoes and mushrooms to bulk it up for a complete heart healthy meal. You’ll want to add this healthy veggie casserole to your low sodium diet plan. At just 50 calories a serving, it’s also a great low-calorie dinner idea.

Check out more heart healthy casserole recipes.

Total Time

60 minutes

Servings

Calories

Why is this a healthy casserole recipe for veggies?

When you need a healthy veggie casserole side dish for a crowd or a vegetarian dinner idea for the family, this healthy mixed vegetable casserole will become your go-to recipe.

It’s flexible! Use whatever veggies you have. They all are good for your heart. Make sure to add an onion for flavor. Tomatoes will keep the casserole moist while it cooks.

This is a no salt recipe so it’s heart healthy. To make this a low sodium dinner casserole, we layered and seasoned the veggies with fresh herbs and spices, then sprinkled with balsamic vinegar.

And it’s a low calorie dinner recipe. Use lots of vegetables to make it high fiber and filling. Lightly top with Parmesan to bring out the best in the veggies of the season.

How to Make Mixed Vegetable Casserole

Step 1

Preheat oven to 375°.
Step 2

In a large bowl, combine eggplant, yellow squash, zucchini, onion, garlic, mushroom caps and tomato. Add olive oil, balsamic vinegar, basil, thyme, marjoram and pepper, and toss vegetables to coat evenly.
Step 3

Transfer vegetables to a casserole dish and bake, uncovered, for 40 minutes.
Step 4

Sprinkle with Parmesan cheese and serve warm.

Nutrition Facts

Serving Size:

1 cup

Calories

Fat

Cholesterol

Sodium

Carbs

Sat. Fat

Fiber

Protein

Heart Healthy Mixed Vegetable Casserole

Why is this a healthy casserole recipe for veggies?

Ingredients

How to Make Mixed Vegetable Casserole

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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