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Italian Vegetable Bake

This better-for-you baked veggie casserole is sure to become a new favorite.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
20 minutes 1 hour 30 minutes 18 servings ½ C


1 can (28 oz) no-salt-added whole tomatoes

1 medium-sized onion, sliced

½ lb fresh green beans, sliced

½ lb fresh okra, cut into ½-inch pieces (or ¾ C frozen okra)

¾ C finely chopped green pepper

2 Tbsp lemon juice

1 tsp chopped fresh basil (or 1 tsp dried basil)

1½ tsp chopped fresh oregano leaves (or ½ tsp dried oregano)

3 medium-sized zucchini, cut into 1-inch cubes

1 medium-sized eggplant, pared and cut into 1-inch cubes

2 Tbsp grated parmesan cheese

calories 36
Total fat 1 g
Saturated fat 1 g
Cholesterol 1 mg
Sodium 86 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Drain and coarsely chop the tomatoes. Save liquid.

  • 2
    In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.

  • 3
    Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.

  • 4
    Sprinkle top with parmesan cheese just before serving.

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