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Nothing beats a summer vegetable casserole when you want something light yet satisfying. This dish is packed with fresh zucchini, yellow squash, cherry tomatoes, and more, all brought together with a sprinkle of shredded cheese. It's simple, flavorful, and perfect for any meal. Let's get cooking!
Summer Vegetable Casserole Recipe
Ingredients:
- 2 cups zucchini, sliced
- 2 cups yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup shredded cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine all the vegetables.
- Add olive oil, salt, and pepper. Toss to coat.
- Transfer the mixture to a baking dish.
- Sprinkle shredded cheese on top.
- Bake for 40 minutes or until vegetables are tender.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Cheesy Summer Squash Casserole Recipe
What you will need to make Summer Vegetable Casserole
- Zucchini: Adds a mild, slightly sweet flavor and a tender texture, perfect for soaking up the casserole's seasonings.
- Yellow squash: Provides a subtle sweetness and vibrant color, enhancing the visual appeal and taste of the dish.
- Cherry tomatoes: Bursting with juicy, tangy flavor, they add freshness and a pop of color to the casserole.
- Onion: Brings a savory depth and slight sweetness when cooked, balancing the flavors of the vegetables.
- Bell pepper: Adds a crunchy texture and a hint of sweetness, complementing the other vegetables perfectly.
- Shredded cheese: Melts to create a creamy, gooey topping, adding richness and a deliciously savory element.
- Olive oil: Helps to coat the vegetables, ensuring even cooking and enhancing their natural flavors.
Tools and Instruments Needed
What tools/instruments will be needed to make Summer Vegetable Casserole Recipe
- Mixing bowl: Essential for combining vegetables with olive oil, salt, and pepper evenly.
- Baking dish: Holds the vegetable mixture and cheese while baking in the oven.
- Knife: Needed to chop and slice zucchini, squash, onion, and bell pepper.
- Cutting board: Provides a stable surface for chopping and slicing vegetables.
- Oven: Bakes the casserole until vegetables are tender and cheese is melted.
Summer Vegetable Casserole
A light and tasty casserole perfect for summer.
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Ingredients:
Main Ingredients
- 2 cups Zucchini, sliced
- 2 cups Yellow Squash, sliced
- 1 cup Cherry Tomatoes, halved
- 1 cup Onion, chopped
- 1 cup Bell Pepper, chopped
- 1 cup Shredded Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine all the vegetables.
- Add olive oil, salt, and pepper. Toss to coat.
- Transfer the mixture to a baking dish.
- Sprinkle shredded cheese on top.
- Bake for 40 minutes or until vegetables are tender.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add your favorite herbs for extra flavor.
Read more: Swiss Vegetable Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 20mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
For a twist, add a layer of breadcrumbs mixed with parmesan cheese on top before baking for an extra crispy texture.
Frequently Asked Questions
FAQ:
Can I use other vegetables?
Yes, feel free to add or substitute with your favorites like eggplant or mushrooms.
Can I make this casserole ahead of time?
Absolutely, you can assemble it and refrigerate for up to 24 hours before baking.
What type of cheese works best?
Cheddar, mozzarella, or a blend of both are great choices.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake as directed.
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