If you’re anything like me, there are days when I want something warm, cheesy, and comforting—but I also want plenty of vegetables on my plate. This low-calorie vegetable casserole has become one of my favorite ways to make that happen.

I usually throw together whatever vegetables I have in the refrigerator. Broccoli, carrots, bell peppers, tomatoes, and onions work beautifully, but honestly, this recipe is very forgiving. The vegetables become tender, the cheese gets wonderfully golden, and the creamy herb sauce brings everything together.

It’s satisfying without relying on heavy ingredients, making it a great option when you’re looking for a lighter dinner or vegetable-packed side dish. Of course, no single recipe can guarantee quick weight loss, but meals like this can fit nicely into a balanced eating plan when appropriate.

And if you love easy homemade recipes like this, save this recipe and follow along for more simple, delicious ideas. ❤️

🥦 Ingredients

For the Vegetable Casserole

3 cups broccoli florets
1 cup cauliflower florets
1 large carrot, thinly sliced
1 bell pepper, chopped
1 small zucchini, chopped
1 cup cherry tomatoes, halved
½ small onion, sliced
1 cup shredded low-fat mozzarella or cheddar
1 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt

For the Creamy Herb Sauce

½ cup plain Greek yogurt
¼ cup milk
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon dried parsley
Black pepper to taste

How to Make Vegetable Casserole

1. Prepare the vegetables

Preheat your oven to 375°F (190°C).

Wash and chop all the vegetables into roughly similar-sized pieces. This helps them cook evenly.

2. Lightly season

Place the broccoli, cauliflower, carrot, bell pepper, zucchini, tomatoes, and onion in a large bowl.

Add the olive oil, garlic powder, paprika, salt, and black pepper. Toss everything until the vegetables are lightly coated.

3. Make the creamy sauce

In a small bowl, whisk together the Greek yogurt, milk, dill, parsley, garlic powder, and black pepper.

The sauce should be creamy but pourable. If it seems too thick, add another tablespoon of milk.

4. Assemble

Lightly grease a baking dish and add the seasoned vegetables.

Pour the creamy herb sauce over the top and gently mix so the sauce reaches the vegetables.

5. Add the cheese

Sprinkle the shredded cheese evenly over the casserole.

I usually don’t go overboard with the cheese—the vegetables should still be the star of the dish.

6. Bake

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, or until the vegetables are tender and the cheese is melted and lightly golden.

For an extra golden top, you can place it under the broiler for 1–2 minutes, watching carefully.

7. Rest and serve

Let the casserole sit for about 5 minutes before serving. This gives the sauce a chance to settle.

My Cooking Tips

Don’t overcook the vegetables. I like them tender but still slightly firm rather than mushy.

Use whatever vegetables you have. Mushrooms, green beans, peas, corn, spinach, or cabbage can all work.

Don’t add too much sauce. A little creamy sauce is enough to coat the vegetables without making the casserole watery.

For more protein, add cooked chicken, turkey, beans, lentils, or another protein you enjoy.

Watch the cheese. If you’re trying to keep the casserole lighter, using a smaller amount of strongly flavored cheese can still give you plenty of cheesy flavor.

For meal prep, portion the cooled casserole into containers and refrigerate for several days.

Serving Suggestions

I love serving this casserole as a simple dinner, but it also works beautifully as a side dish.

Try it with:

Grilled chicken
Baked fish
Roasted turkey
Brown rice
Quinoa
Whole-grain bread
A simple green salad

For a vegetarian meal, pair it with beans, lentils, or chickpeas for additional protein and staying power.

Approximate Nutrition Information

Per serving, assuming 6 servings and using low-fat cheese and Greek yogurt.

Calories: ~220
Protein: ~12 g
Carbohydrates: ~18 g
Fat: ~11 g
Fiber: ~5 g
Sugar: ~7 g

Nutrition will vary depending on the vegetables, cheese, sauce, and portion size you use.

Frequently Asked Questions

1. Can I make this vegetable casserole without cheese?

Absolutely. You can leave out the cheese or use a dairy-free cheese alternative. The creamy yogurt sauce will still give the casserole plenty of flavor.

2. Can I use frozen vegetables?

Yes! Frozen broccoli, cauliflower, and mixed vegetables are convenient options. Thaw and drain them well first to prevent excess water from making the casserole soggy.

3. Can I prepare this casserole ahead of time?

Yes. Assemble the casserole, cover it, and refrigerate it until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s going directly from the refrigerator into the oven.

4. How can I make it higher in protein?

Add cooked chicken, turkey, beans, chickpeas, lentils, or another protein source. Greek yogurt in the sauce also contributes some protein.

5. Is this casserole good for weight loss?

It can be a useful option in a balanced eating pattern because it provides plenty of vegetables and fiber for relatively few calories. However, no single food or casserole guarantees rapid weight loss. Overall calorie intake, nutrition, activity, and individual circumstances matter.

Final Thoughts

Honestly, this is the kind of recipe I make when I want something that looks indulgent but is still loaded with vegetables. The colorful vegetables make it feel special, while the creamy herb sauce and melted cheese keep it comforting.

I usually make a big dish because leftovers are just as good the next day—and sometimes even better after the flavors have had time to mingle.

Low-Calorie Vegetable Casserole