Healthy Vegetable Casserole

(5.0)
By Judy Capodanno
Updated 8/21/2025
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | Gluten Free | Diabetic | Vegetarian
Mixed Vegetable Casserole
Photo Credit: Baldwin Publishing Staff Photographer

This Mixed Vegetable Casserole recipe is proof that healthy eating can be full of flavor. Fresh zucchini, eggplant, mushrooms, and tomatoes are tossed with herbs, balsamic vinegar, and olive oil before baking to perfection and finished with a sprinkle of Parmesan. With just 54 calories per serving, this healthy vegetable casserole is naturally low sodium (36mg), low carb (6g), and packed with fiber (3g), making it a healthy and nutritious addition to any dinner table. Whether you’re looking for a weeknight side or a festive holiday dish, this easy mixed vegetable casserole delivers on both taste and nutrition in every bite.

If you enjoyed this dish, be sure to check out more of our healthy casserole recipes that bring together comfort and nutrition in one pan. For even more inspiration, explore our wide selection of low calorie dinner recipes designed to keep your meals light yet satisfying. With plenty of delicious options, you’ll find healthy recipes to fit every occasion and craving.

Total Time
60 minutes
Servings
6
Calories
54

Why You'll Love This Healthy Cheesy Vegetable Casserole

This warm and savory healthy vegetable casserole is a go-to for anyone looking to serve a veggie-packed dish that's comforting, colorful, and easy to prepare. Roasting brings out the natural sweetness of zucchini, squash, and eggplant, while portobello mushrooms add rich, meaty flavor. With only 54 calories, 3 grams of fat, and 1 gram of saturated fat per serving, this easy mixed vegetable casserole is a healthy, low-sodium recipe that is packed with great taste. Balsamic vinegar and fresh herbs brighten the dish, and a sprinkle of Parmesan adds a satisfying cheesy finish without overwhelming the vegetables. High in fiber and naturally gluten-free, this healthy casserole caters to a variety of dietary needs without requiring special ingredients or extra effort.

Key Health Highlights

  • Just 54 calories per 1-cup serving
  • High in fiber with 3 grams per serving
  • Low sodium (36 mg) and low cholesterol
  • Naturally gluten-free and vegetarian
  • Balanced with healthy fats from olive oil
Health eCooks Cookbook on Amazon

FAQs About Mixed Vegetable Casserole

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.

Yes, but thaw and drain them well first. Frozen veggies release more water, so the casserole may come out softer and less roasted. If using frozen, bake uncovered and consider increasing oven time slightly to let moisture evaporate.

Parmesan is classic because it melts well and adds strong flavor in small amounts. For a cheesier version, you can add a few tablespoons of shredded part-skim mozzarella or a sprinkle of reduced fat sharp cheddar on top.

Absolutely. With only 36 mg of sodium per serving and no added salt, this is a great option for low-sodium diets. The herbs, garlic, and balsamic bring bold flavor without relying on salt.

Yes. You can assemble the casserole a day ahead, cover it, and refrigerate. When ready to serve, bake it uncovered and top with cheese just before the end for a fresh finish.

Cut them uniformly and don’t overcrowd the casserole dish. Roasting uncovered at a high temperature helps moisture cook off and keeps veggies tender, not mushy.

Definitely. Add no salt added beans likes white beans or chickpeas, or chopped grilled chicken before baking to bulk it up.

It can be frozen, but the texture of zucchini and eggplant will soften further upon reheating. If freezing, underbake slightly and reheat uncovered to preserve as much texture as possible.

Ingredients

Recipe yields 6 servings

How to Make Mixed Vegetable Casserole

  1. Step 1

    Preheat oven to 375°.

  2. 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.

  3. Step 3

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

  4. Step 4

    Sprinkle with Parmesan cheese and serve warm.

Nutrition Facts

Serving Size:
1 cup

54
Calories
3
g
Fat
1
mg
Cholesterol
36
mg
Sodium
6
g
Carbs
1
g
Sat. Fat
3
g
Fiber
2
g
Protein

Serving & Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days
  • Reheat in the oven at 350°F for 10–15 minutes to maintain texture
  • Great as a veggie side for chicken, fish, or lentils
  • Make it ahead for easy meal prep or holiday hosting
  • Add a fresh sprinkle of cheese before reheating to bring back flavor

Ingredient Substitutions

Try peeled and cubed sweet potatoes for a firmer texture and subtle earthy sweetness.

Use dried herbs and spices in their place. Just reduce the amount by half to avoid overpowering the dish.

Grated Pecorino Romano or nutritional yeast will give a similar salty, umami hit.

Omit the cheese or use a dairy-free Parmesan-style topping.

Use bell peppers or more zucchini to round out the volume.

More Healthy Casserole Recipes Like Our Mixed Vegetable Casserole

Whether you're planning a Friendsgiving spread, a holiday meal, or a hearty potluck side, this recipe for mixed vegetable casserole and the dishes below are great ways to add color, texture, and nutrition to the table. Each one keeps vegetables front and center while offering bold flavors and smart nutrition. These dishes work well alongside mains or as part of a vegetarian holiday lineup.