This healthy vegetable casserole is one of our most popular healthy casserole recipes. Use any vegetables you have to make this easy veggie casserole healthy. We use high fiber squash and eggplant for a diabetic-friendly casserole, and we add tomatoes and mushrooms to bulk up the mix for a heart healthy meal. At just 50 calories a serving, it’s one of our best weigh loss low-calorie dinner recipes.
Check out more heart healthy casserole recipes.
There is no secret to making healthy vegetable casserole recipes. Healthy casserole recipes will alwasy taste best when you bake fresh vegetables in a tangy, low calorie sauce. HealthEcooks chefs make our vegetable casserole sauce right in the baking dish by naturally simmering balsamic vinegar, olive oil and the juices from fresh tomatoes with mild herbs and a little cheese. With only 36 mg of sodium, healthy vegetable casseroles like this easily fit your low sodium diet plan.
Use whatever veggies you have to make a healthy veggie casserole side dish for a crowd or a family dinner. All vegatables are good for your heart, but fresh vegetables cook more evenly and absorb seasonings better. Make sure to add an onion for flavor. Tomatoes will keep the casserole moist while it cooks. Use lots of vegetables to make a high fiber casserole that keeps you feeling full.
Recipe yields 6 servings
Preheat oven to 375°.
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.
Transfer vegetables to a casserole dish and bake, uncovered, for 40 minutes.
Sprinkle with Parmesan cheese and serve warm.