By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
253 cal · 45 min
Skillet Veggie Bake
Recipe GLPRbece7f0ee7453c
A colorful, oven-baked medley of fresh vegetables layered in a skillet with tomato sauce, fragrant herbs, and melted mozzarella cheese. This light and nutritious side dish is baked until the sauce is bubbly and the vegetables are tender, making it a versatile accompaniment to any main course.
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Ingredients
1 cup zucchini, thinly sliced
1 large sweet bell pepper, thinly sliced into rings
1/3 cup onion, thinly sliced into rings
1 cup carrots, shredded
5 large basil leaves, torn
1 plum tomato, thinly sliced
15 oz. can tomato sauce
1 tbsp. tomato paste
1/4 tsp. garlic powder
1 tsp. dried oregano
2 oz. fat-free mozzarella cheese, shredded
Cooking spray
Directions
Preheat your oven to 350°F. Lightly coat a 10-inch skillet or baking dish with cooking spray.
In a small bowl, whisk together the tomato sauce and tomato paste until well combined. Set aside.
In the prepared skillet, begin layering the vegetables in this order: first the zucchini slices on the bottom, then the sweet bell pepper rings, followed by the sliced onion, shredded carrots, torn basil leaves, and finally the tomato slices on top.
Evenly pour the tomato sauce mixture over the layered vegetables. Sprinkle the garlic powder and oregano over the entire surface.
Place the skillet in the preheated oven and bake for 25 minutes or until the sauce is bubbling vigorously around the edges and the vegetables have begun to soften.
Carefully remove the skillet from the oven. Distribute the shredded mozzarella cheese evenly over the top of the vegetable mixture.
Return the skillet to the oven and bake for an additional 5 minutes or until the cheese is completely melted and lightly golden.
Remove from the oven and allow to cool for 2-3 minutes before serving.
Comments
This hits the Charlotte grocery-chain sweet spot: every ingredient is standard at Harris Teeter, Food Lion, Kroger, or Walmart without a special stop, and costs land around $1.50 to $2.00 per serving depending on whether you buy pre-shredded mozzarella. The 45-minute stated time is honest if you're chopping vegetables by hand, though a food processor cuts actual hands-on work to 10 minutes. It's a genuine weeknight dish that reheats decently the next day and works well for two people without fussy plating, though the vegetables soften considerably on reheat so it's best eaten fresh. North Carolina zucchini and peppers are cheapest mid-summer through early fall; winter versions cost more and taste thinner, which matters for a vegetable-forward dish.
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