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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

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