Summer Vegetable Casserole

  • Yield: 10 to 12 servings

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.


1tablespoon olive oil
1medium 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
1medium zucchini, chopped
2 yellow squash, chopped
2cups okra, sliced
2 ears corn, kernels cut from the cob
1large tomato, chopped
1 (28-ounce) jar marinara sauce
1cup torn fresh basil leaves
2cups shredded low-fat cheddar or monterey jack or a combination of both cheeses
1/2cup 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.

Nutritional Info *per serving

  • Calories 186
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 12mg
  • Sodium 556mg
  • Carbohydrate 19g
  • Fiber 3g
  • Sugars 4g
  • Protein 10g