August 2, 2013

Super Easy Summer Vegetable Casserole

Now that all of those yummy summer vegetables are becoming plentiful, I am always on the look out for new ways to prepare them. The other day I saw this recipe floating around on Facebook and was so impressed with the pretty colors, the fact that the slices veggies are vertical, and aside from the cheese (I used extra cheese), it really is a pretty healthy dish! So yes...I had to make this casserole!


Extra Virgin Olive Oil for sautéing
1 medium onion, chopped
2 large cloves of garlic, chopped

Now try to keep the slice thickness the same for all of the sliced veggies. I used by brand new food processor for the zucchinis and potatoes.

2 zucchinis, sliced
2 potatoes, sliced
2 summer squashes, sliced
3 plum tomatoes, sliced
salt and pepper
dried thyme
fresh rosemary, chopped
1 cup shredded Italian cheeses

Sauté the garlic and onions in the olive oil until soft, about 5 minutes. Spray an 8 x 8 inch baking dish with cooking spray. Spread the garlic and onion mixture on the bottom of the pan and then begin to stack your veggie slices vertically. I stacked my zucchini, then potato, summer squash and tomato. It kind of rhymes so it's easy to remember. Yay that and the fact there are only 4 vegetables!!!

Season generously with salt, pepper, rosemary and thyme. Cover dish with aluminum foil and bake in an oven set at 400 degrees for 30 minutes. Uncover and sprinkle on the cheese and then return to the oven for another 15 to 20 minutes until the cheese is a golden brown.

Serve hot and enjoy those vegetables!!!

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  1. This is so pretty! Can't wait to try it!


  2. How pretty! Did it take long to assemble like that? I'm sure the processor helped. Thanks for sharing on BeColorful

  3. I just stumbled across this, and will definitely be trying ASAP!


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