Scallop And Vegetable Cheese Casserole
A hearty and cheesy casserole combining tender scallops with colorful vegetables and melted cheese, all baked to perfection. The dish offers a delightful mix of seafood, fresh greens, and savory herbs, making it ideal for special occasions or family dinners that impress with rich flavors and comforting textures.
Ingredients
- 1 tsp basil ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 large onion, chopped ⓘ
- 1 garlic clove, chopped ⓘ
- 1 cup whole grain bread crumbs ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/3 cup chopped parsley ⓘ
- 2 cups shredded mozzarella cheese ⓘ
- 10 oz zucchini, cubed ⓘ
- 10 oz carrots, sliced ⓘ
- 10 oz shredded spinach ⓘ
- 1 lb scallops, washed and drained ⓘ
Instructions
- In a large skillet, heat 2 teaspoons of vegetable oil.
- Add chopped onions and garlic; sauté for 2 minutes.
- Add bread crumbs and cook until lightly browned.
- Remove from heat; stir in 3 tablespoons of grated Parmesan cheese and chopped parsley.
- Spread the breadcrumb mixture evenly over the bottom of an ovenproof baking dish.
- Layer half of the shredded mozzarella cheese on top.
- Add a layer each of cubed zucchini, sliced carrots, shredded spinach, and scallops.
- Sprinkle with basil, salt, and pepper.
- Layer the remaining mozzarella cheese, Parmesan cheese, and parsley on top.
- Brush the remaining vegetable oil over the top.
- Cover the dish with foil and bake for 20 minutes at 350°F (177°C).
- Remove the foil and continue baking for an additional 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, consider using less cheese or substituting some of the mozzarella with a low-fat alternative. You can also replace scallops with shrimp or even a plant-based protein for a vegetarian option. If you're short on time, using frozen vegetables can be a great shortcut. Just ensure they are thawed and drained well before layering.
Serving Suggestions
This casserole pairs beautifully with a fresh *Onion And Cucumber Salad for a refreshing contrast. You can also serve it alongside crusty bread or a light Mediterranean recipe to balance the rich flavors. A glass of white wine complements the dish wonderfully, enhancing the scallops' delicate taste.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (177°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, but the oven helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop And Vegetable Cheese Casserole contains roughly 1352 calories, with 43g protein, 155g carbohydrates, and 65g fat. It is an excellent source of vitamin A (146% of the Daily Value), iron (126% of the Daily Value), and protein (86% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking stage, cover it tightly with foil, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I substitute for scallops?
If you prefer not to use scallops, shrimp or chunks of firm tofu work well as alternatives. For a vegetarian version, consider using chickpeas or a mix of vegetables like mushrooms or eggplant to create a hearty texture.
How can I make this dish spicier?
To add some heat, sprinkle in red pepper flakes or diced jalapeños when layering the vegetables. You could also mix a teaspoon of hot sauce into the breadcrumb mixture for a kick without overpowering the dish's flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).