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.

Tomato Basil Summer Veggie Casserole
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5 from 2 votes
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Tomato Basil Summer Veggie Casserole

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.


  • 16 ounces cottage cheese
  • 3 large eggs
  • 1 lemon, juiced (about 1/4 cup)
  • 1/2 cup grated Parmesan
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pound broccoli, 2 crowns (or you can use frozen florets. Thaw them first.)*
  • 12 ounces rotini pasta, I used the multicolored kind
  • 1 large tomato, chopped**
  • 1 pint cherry tomatoes, divided
  • 1 medium onion, chopped
  • 2-3 cloves garlic , minced
  • 15 ounces white beans, 1 can, drained
  • 1/2 cup basil leaves, chopped
  • 1 cup shredded mozzarella
  • 8 ounces mozzarella, fresh, chopped
  • 1/4 cup Parmesan
  • olive oil
  • 1/4 cup basil leaves, fresh, chopped (for garnish)


  • In a very large bowl, stir together cottage cheese, eggs, lemon juice, 1/2 cup Parmesan cheese, salt, and pepper.
  • Bring about 2 quarts of water to a boil in a 3-quart pot. Add about a tablespoon of salt.
  • While it's heating up, cut your broccoli into similar-sized florets.
  • When the water is boiling, add the broccoli then immediately cover with a lid. Keep the heat on high. Set a timer for 3 minutes, then use a slotted spoon (don't drain!) to remove the broccoli to the bowl with the cottage cheese.
  • Bring the remaining water back up to a boil. Add the pasta and cook according to package directions until al dente. Drain in a colander, then add the noodles to the bowl and stir.
  • Add the chopped tomato to the bowl. Slice the cherry tomatoes in half, and reserve about a cup for the top of the casserole. Throw the rest in the bowl.
  • Add the chopped onions and garlic to the bowl. If you don't love raw onions/garlic, you can saute them in a little oil for a few minutes before adding them to the bowl. They won't become completely cooked in the oven, so be aware.
  • Add the white beans, 1/2 cup basil, and 1 cup of shredded mozzarella. Stir well.
  • Grease a deep 9x13 inch casserole dish and preheat your oven to 375 degrees F.
  • Pour the mixture into the dish. Top with the remaining cherry tomato halves. Sprinkle with the chopped fresh mozzarella. Sprinkle with 1/4 up Parmesan. Drizzle the dish with a bit of olive oil, just a tablespoon or 2.
  • Bake at 375 for about 35 minutes, or until the cheese is golden brown. When it's done baking, immediately sprinkle with fresh chopped basil. Serves a crowd!


*You can use zucchini instead of broccoli. No need to cook first, just toss it in.
**Use any kind of tomatoes you like (all regular or all cherry). I just used what I had on hand.
Source: adapted from The Kitchn


Serving: 1 cup, Calories: 526 kcal, Carbohydrates: 58 g, Protein: 35 g, Fat: 18 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 120 mg, Sodium: 1259 mg, Potassium: 935 mg, Fiber: 8 g, Sugar: 7 g, Vitamin A: 1501 IU, Vitamin C: 76 mg, Calcium: 483 mg, Iron: 4 mg


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Other awesome summer casseroles from friends:
Broccoli Quinoa Casserole from Eat Good 4 Life
Cheesy Taco Casserole from Cookie Monster Cooking
Mediterranean Quinoa Casserole from Making Thyme for Health
Twice Baked Potato Casserole from Mom on Timeout