Greek Vegetable Casserole Recipe

Greek Vegetable Casserole Recipe

Greek Vegetable Casserole is perfect vegetarian comfort food! Zucchini, yellow squash, bell peppers, herbs and brown rice in a creamy ricotta and feta cheese blend is then topped with fresh tomatoes and baked for a delicious make-ahead meal!

Prep Time 30minutes

Cook Time 1hour 30minutes

Time to Cook Brown Rice 40 minutes 

Total Time 2hours  40minutes

  Servings 8

Calories 328


Wusthof Chef Knife

Cutting Board

Nonstick Skillet

Stainless Steel Mixing Bowls

13 x 9 Baking Dish


2 tablespoons olive oil plus more for oiling the baking dish

1 medium onion chopped

2 medium red bell peppers chopped

1 medium yellow bell pepper chopped

2 medium zucchini halved lengthwise and sliced into half-moons

1 medium yellow squash halved lengthwise and sliced into half-moons

4 cloves garlic chopped

1/4 cup chopped fresh parsley divided

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon chopped fresh dill or 1 teaspoon dried

1/2 teaspoon crushed red pepper flakes optional

4 cups cooked brown rice

1 cup ricotta cheese light is fine

1 cup crumbled feta cheese reduced fat or fat-free is fine

1 large egg

2 tablespoons lemon juice

salt and freshly ground black pepper to taste

2 medium tomatoes or 1 large tomato, sliced

1/4 cup pitted and halved Kalamata olives


Preheat oven to 375 degrees. Lightly oil 13 x 9-inch baking dish. Set aside.

Heat oil over medium-high heat. Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.

Add the chopped bell pepper and continue cooking 5-6 minutes or until bell pepper begins to soften.

Add the zucchini and yellow squash and cook 3-4 minutes more or until zucchini begins to soften.

Stir in garlic, 2 tablespoons chopped parsley, oregano, dill and crushed red pepper flakes if using. Set aside to cool slightly.

In a large bowl, combine vegetables, brown rice, ricotta and feta cheeses, egg, lemon juice and salt and black pepper to taste. Transfer to the prepared baking dish and smooth the top.

Place tomato slices over the top then sprinkle with halved Kalamata olives.

Bake for 45 minutes to 1 hour or until hot throughout.

Remove from oven and sprinkle with remaining chopped parsley.


Prep time does not include cooking the brown rice. I like to make a big batch and freeze it so I always have it on hand.


Pureed cottage cheese or silken tofu can be substituted for the ricotta.

Although the casserole won’t have the same Greek flair, a mild cheese such as Mozzarella or Monterey jack will work.

Use quinoa in place of the brown rice.

MAKE AHEAD: Can be assembled 1-2 days in advance without the tomatoes. Top with tomatoes and olives right before baking. Let sit at room temperature for 30 minutes to take the chill off. You may need to add additional baking time.

FREEZER-FRIENDLY: Assemble and let cool. You can add the tomatoes and olives or leave them off until you plan to bake the casserole. Thaw in the refrigerator 24-48 hours and bake as directed. You may need to add additional baking time with it being cold or still partially frozen in the center.

REHEATING LEFTOVERS: Drizzle with a tablespoon or two of water. Place in an oven-safe container, cover and reheat at 350 degrees until hot in the center. You can also reheat in the microwave until hot.


Serving: 8 | Calories: 328kcal | Carbohydrates: 39g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 322mg | Potassium: 561mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1841IU | Vitamin C: 88mg | Calcium: 212mg | Iron: 2mg

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