This vegetable alfredo bake is delicious and nutritious with the loads of vegetables that go into this! It’s perfect for a meatless meal or as a side dish. This dish is also fairly low carb if you are looking for that and even fits perfectly into a keto diet.
This is a perfect way to use up any leftover or extra vegetables you may have on hand. I have listed the vegetables I use in this recipe but you can always sub out the ones I have listed for ones you like or have on hand. This recipe will work with almost all vegetables. Making it a great way to use up extra vegetables or sneak a few more into your diet.
I do a vegetable subscription box weekly and during the summers I grow a garden, so I always have tons of vegetables on hand. Sometimes I get overwhelmed with just how to use them all up. This dish is perfect for that.
This recipe uses either jarred or homemade alfredo sauce. I love homemade alfredo because it’s so delicious, however, the jarred version is also nice to keep on hand for a really quick and easy meal. So use whatever one works best for you! This recipe takes about 1 hour to make but 45 minutes of that is hands off baking time. So this meal takes about 15 minutes of prep and hands on cook time and work then it’s easy sailing.
I have you sauté the vegetables before adding them to the pan to bake because I like the flavor concentration that comes from sautéing and seasoning your vegetables before you bake them. It also helps the leafy greens wilt so they fit into your pan a little better before baking. You can skip this stage if you don’t want to sauté them and just add all of the ingredients to a pan before mixing and baking. It will still taste delicious that way too.
What you need to make vegetable alfredo bake:
Makes 1 – 9 x 13 casserole dish
- 1 bunch of swiss chard or kale – washed and chopped into bite sized pieces, stems included
- 1 large yellow squash or 2 small – sliced or diced
- 1 large zucchini or 2 small zucchini – sliced or diced
- 3 cups broccoli or 1 medium bunch of broccoli- cut into bite size pieces
- 4 cloves garlic or 1/2 teaspoon garlic powder
- 1 cup carrots – peeled and diced
- 3 tablespoons olive oil
- 1 tablespoon Italian herbs
- Generous pinch of salt
- 1 – jar favorite alfredo sauce or homemade alfredo sauce RECIPE HERE
- 1/3 cup parmesan cheese
- 2 cups mozzarella – shredded
Instructions for Vegetable Alfredo Bake:
- Preheat oven to 350 F.
- Prep all your vegetables by cutting into bite size pieces.
- In a large skillet, add your swiss chard or kale and sauté in olive oil until it wilts, Add in your squash, zucchini, broccoli, garlic, and carrots and sprinkle with salt and Italian herbs, stir mixture so vegetables get a chance to get some color on them. They won’t be fully cooked yet.
- Add the semi-cooked vegetables to a baking dish, pour your alfredo sauce over the top and mix vegetables together.
- Sprinkle the top with parmesan cheese and then top with mozzarella cheese.
- Bake uncovered for 45 minutes.
- Enjoy!
Here are a few other veggie packed dishes you may like:
Teriyaki Chicken and Vegetable Bowls
Italian Vegetable and Sausage Pasta
Grilled Veggie and Black Bean Tacos
Delicious Zucchini and Swiss Cheese Matafan with Herbed Butter
Vegetable Alfredo Bake
Ingredients
- 1 bunch of swiss chard or kale – washed and chopped into bite sized pieces
- 1 large yellow squash or 2 small – sliced or diced
- 1 large zucchini or 2 small zucchini – sliced or diced
- 3 cups broccoli or 1 medium bunch of broccoli- cut into bite size pieces
- 4 cloves garlic or 1/2 teaspoon garlic powder
- 1 cup carrots – peeled and diced
- 3 tablespoons olive oil
- 1 tablespoon Italian herbs
- Generous pinch of salt
- 1 – jar favorite alfredo sauce or homemade alfredo sauce RECIPE HERE
- 1/3 cup parmesan cheese
- 2 cups mozzarella – shredded
Instructions
- Preheat oven to 350 F.
- Prep all your vegetables by cutting into bite size pieces.
- In a large skillet, add your swiss chard or kale and sauté in olive oil until it wilts, Add in your squash, zucchini, broccoli, garlic, and carrots and sprinkle with salt and Italian herbs, stir mixture so vegetables get a chance to get some color on them. They won’t be fully cooked.
- Add the vegetables to a baking dish, pour your alfredo sauce over the top and mix vegetables together.
- Sprinkle the top with parmesan cheese and then top with mozzarella cheese.
- Bake uncovered for 45 minutes.
- Enjoy!