Greek Vegetable Casserole Recipe

4.64 from 19 votes

Greek Vegetable Casserole is hearty vegetarian comfort food that's satisfying enough for even the biggest meat lovers. Packed with zucchini, yellow squash, bell peppers, fresh herbs, and brown rice in a creamy ricotta-and-feta combo, it's topped with fresh tomatoes and baked until bubbly for a delicious make-ahead meal.

Prep Time30

Cook Time1 30

Time to Cook Brown Rice40

Total Time2 40

Course: Vegetarian / Vegan Entrees

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

2 tablespoons olive oil plus more for oiling the baking dish
1 medium onion chopped
1 large red bell pepper coarsely chopped
1 large yellow bell pepper coarsely chopped
1 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 1/2 teaspoons dried
1 tablespoon chopped fresh dill or 1 1/2 teaspoons dried
1/2 teaspoon crushed red pepper flakes optional
4 cups cooked brown rice loosely packed
1 container (15-ounce) ricotta cheese preferably whole milk
1 cup crumbled feta cheese
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

Instructions

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.
Mix the ricotta, feta, lemon juice, and salt and pepper to taste in a large bowl. Then add the egg and stir until combined.
Add the vegetables and brown rice. Stir until everything is combined. Transfer to the prepared baking dish.
Place tomato slices over the top then sprinkle with halved Kalamata olives.
Bake for 45 minutes or until heated through to 165 degrees in the center and the edges are lightly browned.
Remove from oven and sprinkle with remaining chopped parsley.

Notes

8-4-26: I recently retested this recipe based on reader feedback and made refinements to improve the texture and clarify the instructions.
Prep time does not include cooking the brown rice.

SUBSTITUTIONS:

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.

TIPS:

Cook the rice ahead of time. Cook the brown rice until just tender so it retains some texture while baking. Day-old or previously frozen cooked rice works especially well.
Try the pasta method for brown rice. Boil it in plenty of salted water until tender, then drain well in a fine-mesh sieve. It comes out fluffy every time and is perfect for this casserole.
Don't overcook the vegetables. Sauté them just until they begin to soften. They'll finish cooking in the oven and maintain a better texture.
Go easy on the salt. Feta is naturally salty, so taste the ricotta mixture before adding the egg and adding additional salt.
Don't overbake. Bake just until the casserole reaches 165°F in the center and is lightly browned around the edges. Overbaking can dry out the rice and cheese mixture.

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 if it is 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.

Nutrition