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This easy single serving vegetable casserole is made with fresh vegetables, herbs, and melted cheese, then baked until tender and flavorful. It’s a simple, oven-baked vegetable casserole that’s ready in about 30 minutes and perfect for lunch or dinner.
Featured Comment
“This is so good. Will be making it again.”
– Mary
Why You’ll Love This Recipe
- Easy to Make: Simple prep, baked in one dish, and ready in about 30 minutes.
- Flexible and Customizable: Swap vegetables, cheeses, seasonings, or add protein to suit your taste.
- Nutritious: Made with colorful vegetables that provide fiber, vitamins, and antioxidants.
- Cheesy and Flavorful: Monterey Jack cheese melts into the vegetables for a creamy, mild finish.
- Versatile: Serve it as a main dish or a vegetable side for lunch or dinner.
This is the kind of vegetable casserole that makes you slow down and appreciate what’s in the dish.
I love how the vegetables soften as they bake, taking on flavor from the olive oil, herbs, and cheese. I always look forward to that first warm bite, where everything feels balanced and comforting without being heavy.
It’s a recipe I come back to often because it reminds me how satisfying a simple pan of vegetables can be when the flavors are allowed to shine.
If you enjoy vegetable-forward meals like this one, you’ll find plenty of options in our collection of easy vegetarian meals for one. Try our single serve eggplant Parmesan, sweet potato and black bean salad, buffalo cauliflower tacos, creamy mushroom pasta, and classic vegetarian chili. Each recipe is perfectly portioned and packed with flavor, making it easy to enjoy satisfying vegetarian meals any day of the week.
Ingredients
If you have any ingredients leftover from this cheesy vegetable casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: For sautéing the vegetables. You can use avocado oil or melted butter instead.
- Zucchini: Adds tender texture to the casserole. Swap in yellow squash if you prefer. Use extra zucchini in sheet pan Greek chicken, a roasted vegetable salad, or mini vegetable lasagna.
- Red Bell Pepper: Brings sweet flavor and bright color. Green or yellow bell pepper can also work. Use extra bell peppers in lo mein for one, chicken shawarma for one, or chicken tacos for one.
- Broccoli: Provides crunch, vibrant green color, and nutrition. Cut into small florets so it bakes evenly. Use extra broccoli in a small broccoli salad or beef and broccoli for one.
- Herbes de Provence: A blend of dried herbs that enhances the vegetables. Italian seasoning or a mix of rosemary and thyme are good alternatives. We use herbes de Provence in several of our single serving and small batch recipes like pasta primavera for one.
- Monterey Jack Cheese: Mild, creamy cheese that melts well. Cheddar or mozzarella can be used instead.Extra cheese can be used in a a small broccoli casserole or a southwest wrap.
Recipe Variations
This easy vegetable casserole can be customized with different vegetables, seasonings, and toppings to suit your taste.
- Swap the Vegetables: Use mushrooms, spinach, carrots, cauliflower, or green beans. Just be sure to cut everything into similar sizes so they cook evenly.
- Make It Spicy: Add a pinch of crushed red pepper flakes or a few tablespoons of diced jalapeños for extra heat.
- Add a Crunchy Topping: Sprinkle crushed croutons, panko breadcrumbs, or grated Parmesan cheese over the top before baking.
- Cheese Options: Replace Monterey Jack with cheddar, mozzarella, or a blend of cheeses for a slightly different flavor.
How To Make A Vegetable Casserole For One
These step-by-step photos show how to make this small vegetable casserole. For exact ingredient amounts, see the recipe card below.
- Add the sliced vegetables to a medium bowl. Toss with olive oil, salt, pepper, and the seasonings.
- Stir in the cheese until evenly mixed.
- Lightly oil a 5×5 inch baking dish. Transfer the vegetables to the dish and bake in a 350°F (177°C) oven for 30 minutes, until tender and lightly browned.
Expert Tips
- Cut Vegetables Evenly: Slice vegetables into similar sizes so they cook at the same rate.
- Consider Adding Protein: Stir in 1/4 cup of cooked lentils or chickpeas before baking for a heartier casserole.
- Add Crunch: Sprinkle breadcrumbs or panko over the top before baking for a crisp finish.
Serving Suggestions
This vegetable casserole pairs well with simple main dishes and light sides, making it easy to build a complete, balanced meal.
Frequently Asked Questions
Yes. This vegetable casserole is very flexible. You can swap in vegetables like mushrooms, cauliflower, carrots, green beans, or spinach. Cut all vegetables to similar sizes so they cook evenly.
You can assemble the casserole a few hours ahead, cover it, and refrigerate it. Bake just before serving for the best texture.
Yes. Vegetable casseroles are typically rich in fiber, vitamins, and antioxidants, especially when made with a variety of fresh vegetables and moderate amounts of cheese.
Yes, double the ingredients and bake in either two 5×5-inch baking dishes or one 6×8-inch baking dish.
Freezing is not recommended for this recipe because vegetables like zucchini and broccoli can release water and become soft when thawed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small vegetable casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Get a Quick Recipe Overview
Vegetable Casserole For One
Equipment
Ingredients
- 3 tablespoons olive oil -divided
- 1 small zucchini -sliced (3 oz)
- ½ small red bell pepper -sliced (3 oz)
- ¼ small onion -sliced (2 oz)
- ½ cup broccoli florets (2 oz)
- ½ teaspoon Herbes de Provence
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded Monterey Jack cheese (1 oz)
Instructions
- Heat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with 1 tablespoon of olive oil.
- Add the zucchini, bell pepper, onion, and broccoli to a small bowl. Toss with the remaining olive oil, Herbes de Provence, salt, and pepper, then stir in the cheese.
- Transfer the vegetables to the prepared baking dish and spread them evenly.
- Bake for 30 minutes, until the vegetables are tender and the cheese is melted. Serve warm.
Notes
- Cut Vegetables Evenly: Slice vegetables into similar sizes so they cook at the same rate.
- Consider Adding Protein: Stir in 1/4 cup of cooked lentils or chickpeas before baking for a heartier casserole.
- Add Crunch: Sprinkle breadcrumbs or panko over the top before baking for a crisp finish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Recently moved out on my own. Thank you so much for the one person recipes 😋 I made this yesterday and it’s delicious
This is so good. Will be making it again. Surprisingly filling for a veg dish
Loved this recipe. I substituted cauliflower for the broccoli since I didn’t have any. I also substituted Italian seasoning. I will definitely make this again.
I love your recipes they work for me very well thank you.
Do you have a egg breakfast veggie casserole recipe for 1-2 people.
You might like to make one of our crustless quiche recipes. They can very easily be customized. We start by using 2 large eggs and 3 cups of heavy cream, from there add in 1/4 to 1/2 cup of cooked vegetables, like spinach or broccoli florets. You can also add 1/4 cup of shredded cheese. Here is our tomato pesto quiche recipe: https://onedishkitchen.com/crustless-quiche-tomato-pesto/
Great recipe! I added some left over sautéed mushrooms & onions (I don’t like peppers so I left them out) and should have reduced the oil to compensate for the “extra” oil in them, but the flavors are great and I’ll make this again, maybe even tonight! There was too much butter in the topping but honestly I will adjust that anyway to add a little parm.
I’m so glad you enjoyed the casserole. Thank you so much for your feedback.
I made this last night and loved it, added garlic because everything is better with garlic.
I’m so happy you enjoyed the recipe. I’m with you on the garlic, it’s always a good idea. Thanks so much for your feedback.
I just made the this with vegetables a herb and cheese I had on hand. I hope it tastes at good as it smells
The recipe description says to coat the sides and bottom of the baking dish with oil, but in the recipe itself, it says to pour a tablespoon into the bottom of the dish and set aside. Also, the recipe itself does not mention what to do with the other two tablespoons of oil. I assume they are tossed with the veggies and seasoning. I’m baking the casserole right now, and I’m excited to taste it!
Hi Lynn, I hope you enjoyed the casserole. Yes, the remaining oil is tossed with the vegetables.
It does say to toss the remaining oil with the veggies. But I noticed what you said about coating the sides and bottom with oil vs. pour one tablespoon of oil in the dish.
Love veggie casseroles, this one is just perfect!
Thank you, Billie.