Preheat the oven to 350°F (175°C).

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

Add the cooked gluten-free pasta, cream of mushroom soup, shredded cheese, garlic powder, onion powder, salt, and black pepper to the vegetables. Mix well.

Transfer the mixture to a greased casserole dish.

In a small bowl, mix gluten-free breadcrumbs with olive oil, then sprinkle over the casserole.

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

Remove from the oven and let cool for a few minutes before serving.