Creamy Cheesy Veggie Bake
Ingredients
For the Veggies
2 cups broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup zucchini slices
½ cup diced bell peppers
½ cup sweet corn (optional)
For the Creamy Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ cup heavy cream
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika
For the Cheese Layer
1½ cups shredded cheddar cheese
½ cup mozzarella cheese
¼ cup grated Parmesan cheese
Optional Topping
½ cup breadcrumbs
1 tablespoon melted butter
1 tablespoon chopped parsley
Instructions
Preheat Oven Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
Prepare the Vegetables
Bring a pot of salted water to a boil.
Blanch broccoli, cauliflower, and carrots for 3–4 minutes until slightly tender.
Drain and set aside.
Make the Creamy Sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Slowly add milk while whisking to avoid lumps.
Stir in heavy cream, garlic powder, onion powder, paprika, salt, and pepper.
Cook until the sauce thickens.
Assemble the Bake
Add all vegetables to the prepared baking dish.
Pour the creamy sauce over the veggies and mix gently.
Sprinkle cheddar, mozzarella, and Parmesan evenly on top.
Add Topping (Optional)
Mix breadcrumbs with melted butter and sprinkle over the cheese.
Bake
Bake for 20–25 minutes until the cheese is melted, bubbly, and slightly golden.
Garnish & Serve
Sprinkle chopped parsley on top and serve warm.
Serving Suggestions
Serve alongside grilled chicken or steak.
Pair with garlic bread or crusty bread.
Works great as a holiday side dish or cozy weeknight dinner.
Tips
Add mushrooms or spinach for extra flavor.
Use Greek yogurt instead of heavy cream for a lighter version.
For a spicy kick, add red pepper flakes.
