Summer Vegetable Casserole

Kitchen Tested
  • Yield 10 to 12 servings

A great summer make-ahead dish starring summer’s best produce.

Substitute soy cheese for a vegan version, and omit the okra, if you are not a fan. Most of the vegetables are rough chopped and simmered before being transferred to a 12 x 10-inch aluminum lasagna pan. You can freeze this casserole unbaked for future use.


1 tablespoon olive oil
1 medium Vidalia onion, chopped
4 garlic cloves, minced
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
3 hot banana peppers, cored, seeded and sliced
1 medium zucchini, chopped
2 yellow squash, chopped
2 cups okra, sliced
2 ears corn, kernels cut from the cob
1 large tomato, chopped
1 (28-ounce) jar marinara sauce
1 cup torn fresh basil leaves
2 cups shredded low-fat cheddar or monterey jack or a combination of both cheeses
1/2 cup plain dried breadcrumbs


  1. Preheat oven to 375F.
  2. Heat oil in a large nonstick saute pan or skillet over high heat. Add onions, garlic, green peppers, red peppers and banana peppers and saute 3 minutes. Add zucchini, yellow squash, okra and corn; continue to saute 2 minutes.
  3. Add marinara sauce and basil. Bring to a boil, reduce heat and simmer 2 minutes.
  4. Transfer vegetable mixture to a 12 x 10 x 2-inch pan (you can use a disposable lasagna pan) and top with cheese and crumbs. Bake, uncovered, 30 minutes until heated through and brown on top. Cool slightly before serving.



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