Summer Vegetable Casserole (Colorful, Fresh & Flavorful)

This Summer Vegetable Casserole is packed with seasonal veggies like zucchini, tomatoes, bell peppers, and fresh herbs. Baked until tender with a light cheese topping, it’s the perfect healthy dish for a warm-weather meal.

Ingredients

• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 medium tomatoes, sliced
• 1 red bell pepper, chopped
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• ½ cup shredded mozzarella or Parmesan cheese
• Optional: ¼ cup fresh basil or parsley for garnish

Directions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet. Sauté onion and garlic for 3–4 minutes until fragrant.
3. In a large bowl, toss all the sliced veggies with remaining olive oil, herbs, salt, and pepper.
4. Spread sautéed onion mixture into a greased baking dish.
5. Layer or mix the vegetables evenly over the onions.
6. Top with shredded cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and veggies are tender.
8. Garnish with fresh herbs before serving.