Cheesy Vegetables

Recipe by
Lulù Gargari

If you've ever wanted to try one of those classic vegetable cheese recipes from Italy, you gotta try 'verdure al formaggio.' It's like everyone in Italy makes it at some point. Super simple stuff, really. The thing is, it is flexible—no need for crazy steps or weird ingredients. Just grab whatever veggies you've got lying around, like broccoli, zucchini, tender carrots, potatoes, and maybe toss in some sweet cherry tomatoes. Chop 'em up, throw them into a baking dish, and then—and here's the thing—cover everything with chunks of smoked scamorza cheese plus a sprinkle of Parmigiano. Really really good. This combo gives the dish its golden crust and moist, cheesy center. And listen, a layer of crispy bread crumbs adds that crunch in every bite. The result? A dish with a melty cheese vibe and loads of flavor, yet it still feels light thanks to the veggies. It’s a taste of Italian home cooking—simple and so so tasty.

This kind of cheesy vegetable dish is perfect for a quick weeknight dinner or as an easy side when guests come over. Pretty much a lifesaver for using up leftover veggies—think of it as Italy’s version of a vegetable cheese bake. The scamorza melts beautifully, holding everything together and giving you that stretchy, savory bite, while the Parmigiano adds a sharp finish. Even kids who usually dodge veggies seem to love this dish, thanks to the gooey cheese and crispy topping. Different regions might swap in local cheeses or add more garlic and herbs, showing the flexible, practical approach of Italian cooking. Whether served hot from the oven or eaten cold the next day, it’s one of those vegetables with cheese recipes that never gets old—a feel-good dish ready in about 30 minutes, no stress. Anyone who enjoys a good tangy bite and a melty finish will definitely come back for seconds. For real.

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• Roasted vegetables
• Easy Baked Vegetables
• Vegetables au gratin
• Vegetable flan
• Microwave Gratinated Vegetables