This easy and healthy casserole is a great way to use up all those vegetables from your garden. It feeds a crowd and tastes amazing! Perfect meatless dinner for a summer night.
You want to know the best way to get killer tomatoes from your garden? Go on vacation for 3 and 1/2 weeks and ask your green-thumb neighbor to water for you. It’s pretty much a no-fail situation.
I guess I shouldn’t be giving the neighbors all the credit, because Eric has been in charge of our garden this summer, and it’s his baby. He comes home every day from work and dutifully waters the plants with the kids. He even taught Charlotte to do it by herself. It’s just kind of funny leaving on vacation and then coming home to HUGE lush plants that are dropping tomatoes like it’s hot.
Also, can we talk about my lack of faith. I came home and even after seeing the plants bought 8-10 romas at the grocery store out of habit. They are still hanging out somewhere in my veggie drawer. Oooops.
Guess I have another excuse to make this casserole again! I was looking up vegetarian casserole recipes that I could freeze for a friend I was making dinner for, and stumbled across this gem. It’s easy, meatless, and packed with tons of summer veggies that you may or may not have a million of right now. I used broccoli, but I’ve also tried it with raw zucchini, so if you have a ton of that right now, this is a perfect way to use it up.
One last thing, I almost used regular ol’ mozzarella for the top, because using fresh mozzarella and then baking it seems like a waste. But it was SO good! I want to try it on the next lasagna I make. Yum.
Source: adapted from The Kitchn
Easy Cheesy Asparagus Tortellini Bake: (you could try this with zucchini in place of the asparagus, that would be good)
Poblano, Corn, and Zucchini Lasagna: << this is soooo good
Broccoli Quinoa Casserole from Eat Good 4 Life
Cheesy Taco Casserole from Cookie Monster Cooking
Mediterranean Quinoa Casserole from Making Thyme for Health