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Fresh Summer Veggie Bake | Can't Stay Out of the Kitchen | this delicious #vegetable Tian is incredibly tasty & easy to make. It's also healthy, low calorie & #glutenfree. #zucchini #tomatoes #parmesancheese

Fresh Summer Veggie Bake

Teresa Ambra
Fresh Summer Veggie Bake is one of the most mouthwatering side dish casseroles ever. This scrumptious side dish uses lots of summer garden veggies. It's flavorful, has great texture and color, and is gluten free. It's an excellent dish to serve for company or holiday entertaining including Thanksgiving, Christmas or Easter.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish, Vegetable, Vegetable/Casserole
Cuisine Italian
Servings 8
Calories 188 kcal

Equipment

  • 1 3-quart baking dish
  • 1 sharp knife to cut vegetables
  • 1 skillet
  • 1 wooden spoon

Ingredients
  

  • 2 tbsp. olive oil
  • 1 medium yellow onion died
  • 2 large cloves garlic minced
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 3 medium red potatoes sliced
  • 4 medium roma tomatoes thickly sliced
  • 1 tsp. dried thyme
  • 1 tsp. Italian seasoning
  • Salt & pepper to taste
  • 1 1/2 cups parmesan cheese shredded
  • 1/2 tsp. fresh parsley for garnish

Instructions
 

  • Preheat the oven to 350°.
  • Finely dice the onion and mince the garlic.
  • Sauté both in a skillet with olive oil until softened (about five minutes).
  • While the onion and garlic are sautéing, slice the rest of the vegetables.
  • Spray the inside of a baking dish with non-stick cooking spray.
  • Spread the softened onion and garlic in the bottom of the dish.
  • Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.
  • Sprinkle generously with salt, pepper, thyme and Italian seasoning.
  • Cover the dish with foil or lid and bake for 30 minutes.
  • Remove the foil or lid, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
  • Garnish with parsley, if desired.

Notes

NOTE: I did not use the same proportions on the vegetables. I used several tomatoes. I used as much of a vegetable as it took to complete the rows.
 
NOTE: Don't cut the tomatoes too thin. They need to be thick enough to hold their shape while baking.
 
NOTE: Martha Stewart includes sprigs of rosemary, thyme, marjoram and oregano.
 
NOTE: You can also layer the onion-garlic mixture over top of the vegetables after sprinkling with seasonings. This will allow the onion and garlic to flavor the vegetables more fully.
 
NOTE: Make sure you test potatoes and ensure they are fork tender before adding cheese.
 
Recipe adapted from Budget Bytes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 188kcalCarbohydrates: 21gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 350mgPotassium: 637mgFiber: 3gSugar: 4gVitamin A: 584IUVitamin C: 22mgCalcium: 211mgIron: 2mg
Keyword casserole, gluten free, mozzarella cheese, potatoes, side dish, tomatoes, vegetable, yellow squash, zucchini
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