Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the broccoli, carrots, bell pepper, and zucchini.

Add the cream of mushroom soup, cheddar cheese, gluten-free breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix well.

Grease a casserole dish with olive oil.

Pour the vegetable mixture into the prepared casserole dish and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

Let it cool for a few minutes before serving.