Six Vegetable Summer Casserole
Put your farmers market haul to good use with this delicious recipe! This casserole is jam packed with flavor and makes a healthier side option for family picnics (plus, with the italian breadcrumbs, you might even get your kids to dig in without a fuss!)
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 1 hour
Ingredients
- 6 large Swiss chard leaves and stems
- 1 tablespoon olive oil 1 large leek, sliced
- 3 scallions, sliced
- ½ cup vegetable broth
- ½ cup plain Greek yogurt
- 2 tablespoons all-purpose flour
- 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano, plus extra for serving
- 2 yellow summer squash, thinly sliced
- 2 zucchini, thinly sliced 2 tomatoes, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1∕3 cup Italian-style bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons unsalted butter, melted
Directions
6 large Swiss chard leaves and stems
1 tablespoon olive oil 1 large leek, sliced
3 scallions, sliced
½ cup vegetable broth
½ cup plain Greek yogurt
2 tablespoons all-purpose flour
1 teaspoon minced fresh oregano or ½ teaspoon dried oregano, plus extra for serving
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced 2 tomatoes, thinly sliced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1∕3 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons unsalted butter, melted