Healthy Pesto Vegetable Casserole Recipe Rockin Robin Cooks

Try my healthy delicious vegetable casserole that we bake in the oven. It's chock full of veggies like zucchini, bell peppers, onions, garlic, and mushrooms. This is perfect for a pot luck or any meal.

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Kitchenaid Mixer
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Silpat
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Instant Read Thermometer
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Check out more of my casserole recipes: https://www.youtube.com/playlist?list=PLrvAwHGrBMtsOIaoWBSSTnXP6K6Q3h6Ex

You could leave the cheese off the top to make it vegan.

Pesto Veggie Casserole Recipe

Ingredients:
2 lbs. Zucchini squash, green and yellow, cut into bite size chuncks
1 red bell pepper, cut into bite size pieces
1 yellow onion, cut into chunks
4 - 5 medium size mushrooms, cleaned and sliced or minced
4 medium tomatoes, diced
3 - 4 cloves garlic, minced
cup grated parmesan cheese
heaping cup pesto sauce, store bought or homemade
cup sundried tomatoes, cut into small pieces
3 Tbsp.Olive oil
1Tbsp. Olive oil
salt

Directions:
Preheat oven to 375 degrees F.

Place your chopped onion, bell pepper, mushrooms, and zucchini in a bowl. Place the diced tomato in a separate bowl.

In a large fry pan, add 3 Tbsp. olive oil over medium high heat. When it shimmers add the bowl of onion mixture add a little salt and cook for 10 minutes stirring frequently. Pour the mixture into a 9 x 9 baking dish.

Back to the frying pan. Turn the temperature to medium heat. Add 1 Tbsp. olive oil to the pan and add the diced tomato, the minced garlic. Add a touch of salt. Stir and cook this for about 5 minutes.

Add the sundried tomato and the pesto sauce to the diced tomato and stir well to combine. Just make sure the whole mixture is hot which should only take a minute or two.

Pour this mixture over the top of the veggies in the baking dish. Sprinkle parmesan cheese over the top of the casserole.

Place in the preheated oven for about 25 minutes. The cheese on top should get a little golden brown.

Enjoy!

Thanks for watching and sharing!
Rockin Robin
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