Summer Squash Carrot and Bell Pepper Casserole
Bright, colorful, and bursting with garden-fresh flavor, this Summer Squash, Carrot, and Bell Pepper Casserole is the perfect side dish to elevate your next meal. Featuring tender zucchini, yellow squash, sweet carrots, and vibrant red bell pepper, this casserole is seasoned with fragrant thyme and basil for a savory depth of flavor. Topped with gooey melted mozzarella and a golden Parmesan-panko crust, it offers a delightful combination of textures in every bite. Quick to prepare and bake in under an hour, this vegetable-forward dish is ideal for weeknight dinners, potlucks, or holiday spreads. Whether you're looking for a healthy, cheesy comfort food or a creative way to use up garden produce, this casserole is sure to delight!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 3 medium carrots
- 1 large red bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Slice the zucchini, yellow squash, carrots, and red bell pepper into thin, even rounds or strips. Dice the onion and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
Add the carrots, zucchini, yellow squash, and red bell pepper to the skillet. Sauté the vegetables for 5-7 minutes, until slightly softened but not fully cooked.
Stir in the thyme, basil, salt, and black pepper. Adjust seasoning to taste. Remove from heat and set aside.
Transfer the vegetable mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Melt the butter and drizzle it over the breadcrumb mixture, tossing to coat evenly.
Sprinkle the shredded mozzarella cheese over the vegetable layer, then top with the breadcrumb mixture.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
Allow the casserole to cool for 5 minutes before serving.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.9 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
