# Ingredient List:
→ Vegetables
01 - 1 medium zucchini, sliced
02 - 2 medium carrots, peeled and sliced
03 - 1 red bell pepper, diced
04 - 1 cup broccoli florets
→ Mushrooms
05 - 10 ounces cremini or button mushrooms, sliced
→ Aromatics & Herbs
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
→ Sauce
09 - 2 tablespoons olive oil
10 - 2 tablespoons all-purpose flour
11 - 1 cup vegetable broth
12 - 1 cup whole milk or unsweetened plant-based milk
13 - Salt and black pepper, to taste
→ Topping
14 - 1 cup grated cheese (cheddar, Gruyère, or vegan cheese alternative)
15 - 1/2 cup breadcrumbs
16 - 1 tablespoon olive oil or melted butter
# Directions:
01 - Preheat oven to 400°F. Grease a large casserole or baking dish.
02 - In a large skillet over medium heat, warm 1 tablespoon olive oil. Sauté chopped onions until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
03 - Add sliced mushrooms to the skillet. Sauté until softened and most liquid has evaporated, about 5 minutes.
04 - Add zucchini, carrots, bell pepper, and broccoli. Cook, stirring frequently, for 5 minutes or until vegetables are just tender. Stir in thyme with salt and black pepper to taste.
05 - Sprinkle flour evenly over vegetables. Stir and cook for 1 minute. Slowly pour in vegetable broth and milk, stirring constantly to prevent lumps. Continue to stir until a smooth, creamy sauce forms. Simmer 2–3 minutes to thicken slightly.
06 - Pour vegetable mixture into the prepared casserole dish. Smooth the top with a spatula.
07 - In a mixing bowl, combine grated cheese, breadcrumbs, and 1 tablespoon olive oil or melted butter. Mix thoroughly and sprinkle evenly across the casserole surface.
08 - Bake the casserole uncovered for 30–35 minutes, or until the topping is golden and the filling is bubbling.
09 - Allow to cool for 5 minutes before serving to set.
