Yummy Summer Veggie Casserole Recipe

This is one of my favorites for using up fresh summer vegetables that can be found in abundance both at the grocery store and the farmer’s market. This is also a versatile recipe so feel free to substitute other veggies that you have on hand. I keep this summer veggie casserole recipe for summer and even for our fall menu rotation.

summer vegetables, easy summer veggie casserole recipe by kids activities blog.
Let’s make summer veggie casserole for dinner!

let’s make summer veggie casserole recipe

Layer the veggies and rice like lasagna and then pour a tangy vinaigrette over it all and bake. The only drawback in the summer is heating up the oven for such a long time. To make the most of it, I wrap potatoes and sweet potatoes in foil so they can bake alongside the casserole and make for an easy lunch or dinner the next day!

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summer veggie casserole ingredients

  • Summer squash (thinly sliced)
  • Tomatoes (thinly sliced)
  • Zucchini (cut in dice)
  • Bell pepper (cut in dice)
  • Carrots (cut in dice)
  • Celery (cut in dice)
  • Mushrooms or any other ripe summer produce you have on hand.
  • 2-3 cups rice (if you want to use brown rice, precook it for at least 25 minutes)
  • Provolone, mozzarella, or muenster cheese (or a combination of cheeses)
  • Simple vinaigrette (combine 1/3 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons parsley, 3 teaspoon salt, and 3/4 teaspoon pepper)

directions to cook summer veggie casserole

Step 1

In a baking dish, place layers of sliced squash followed by a mixture of diced veggies.  

Step 2

Sprinkle half the amount of rice over the veggies.

Step 3

Next layer the sliced tomatoes.

Step 4

Repeat the layering process again.  

Step 5

Finish with a layer of tomatoes.  

Step 6

Pour vinaigrette all over. 

Step 7

Cover and bake for 1 hour and 25 minutes at 350 degrees.  

Step 8

Remove the cover, top it with cheese and bake for an additional 15 minutes.

our experience making the summer veggie casserole

So, when you have an abundance of ripe tomatoes and summer squash, throw this all together and enjoy a one-dish wonder. It also freezes well so you could experience those summer veggies on a cold winter day.

Yield: 1 large baking dish

Summer Veggie Casserole Recipe

Summer Veggie Casserole Recipe

This easy veggie casserole recipe is likely to turn on even those picky eaters. Who would go against this delicious and healthy veggie recipe, especially if it is topped with your favorite cheese!

Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours

Ingredients

  • Summer squash (thinly sliced)
  • Tomatoes (thinly sliced)
  • Zucchini (cut in dice)
  • Bell pepper (cut in dice)
  • Carrots (cut in dice)
  • Celery (cut in dice)
  • Mushrooms or any other ripe summer produce you have on hand.
  • 2-3 cups rice (if you want to use brown rice, precook it for at least 25 minutes)
  • Provolone, mozzarella, or muenster cheese (or a combination of cheeses)
  • Simple vinaigrette (combine 1/3 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons parsley, 3 teaspoon salt, and 3/4 teaspoon pepper)

Instructions

  1. In a baking dish, place layers of sliced squash followed by a mixture of diced veggies.
  2. Sprinkle half the amount of rice over the veggies.
  3. Next, layer the sliced tomatoes.
  4. Repeat the layering process again.  
  5. Finish with a layer of tomatoes.  
  6. Pour vinaigrette all over.
  7. Cover and bake for 1 hour and 25 minutes at 350 degrees.
  8. Remove the cover, and top it with cheese and bake for an additional 15 minutes. 

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Have you tried this veggie casserole recipe? What did your family think? Type in your comments below.

2 Comments

  1. Judi Munoz says:

    Love this idea! Can’t wait to try it. Sounds so yummy!

  2. Confused–uncooked white rice or cooked. If not cooked, 2-3 C is a lot of rice. Not much liquid in recipe-could it be 2/3 C?

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