Vegetable Cheese Bake
A comforting, golden-crusted casserole packed with tender seasonal vegetables and a rich, velvety cheese sauce.
Ingredients
- •2 cups broccoli florets
- •2 medium carrots, sliced into rounds
- •1 medium zucchini, sliced into half-moons
- •2 tablespoons unsalted butter
- •2 tablespoons all-purpose flour
- •1.5 cups whole milk
- •1.5 cups shredded sharp cheddar cheese
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.5 cup panko breadcrumbs
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish.
- 2
Steam the broccoli, carrots, and zucchini for 5 minutes until just tender-crisp, then drain well and transfer to the prepared baking dish.
- 3
In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 minute to create a roux.
- 4
Gradually pour in the milk while whisking constantly until the sauce thickens and begins to simmer.
- 5
Remove the sauce from the heat, stir in 1 cup of the cheddar cheese, garlic powder, salt, and pepper until smooth.
- 6
Pour the cheese sauce evenly over the vegetables in the baking dish.
- 7
Top with the remaining cheese and the panko breadcrumbs.
- 8
Bake for 20 minutes or until the top is golden brown and the sauce is bubbling around the edges.
💡 Chef tips
- For extra flavor, add a pinch of nutmeg or Dijon mustard to the cheese sauce.
- You can prepare the dish up to 24 hours in advance; keep it covered in the fridge and add 5-10 minutes to the baking time.
- Feel free to swap the vegetables based on what is in your fridge, such as cauliflower or bell peppers.
✅ How it should turn out
The finished bake should have a beautifully browned, crispy breadcrumb crust that gives way to tender vegetables coated in a rich, savory, and perfectly melted cheese sauce.