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Fresh Loaded Summer Vegetable Casserole Recipe with Easy Crispy Topping

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A fresh and vibrant summer vegetable casserole layered with zucchini, tomatoes, bell peppers, and corn, topped with a golden, crispy breadcrumb and Parmesan crust. This easy, crowd-pleasing dish celebrates the bounty of summer with a perfect balance of freshness and crunch.

Ingredients

Scale
  • 2 medium zucchini, sliced thinly
  • 2 medium yellow summer squash, sliced thinly
  • 3 large ripe tomatoes, thickly sliced
  • 1 red bell pepper, diced
  • Fresh corn kernels from 2 ears of corn (or frozen, thawed)
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, minced
  • A handful of fresh basil leaves, chopped
  • Olive oil (extra virgin preferred)
  • Sea salt and freshly ground black pepper to taste
  • 1 cup (90 g) panko breadcrumbs
  • 1/2 cup (50 g) grated Parmesan cheese
  • 3 tablespoons (45 ml) unsalted butter, melted
  • 1 teaspoon dried oregano or Italian seasoning
  • Optional: a pinch of red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with olive oil to prevent sticking.
  2. Wash and slice zucchini and yellow squash into thin rounds, about 1/8 inch (3 mm) thick. Slice the tomatoes into thick rounds, roughly 1/4 inch (6 mm). Dice the red bell pepper and thinly slice the red onion. Remove corn kernels from the cob or thaw frozen corn. Mince the garlic cloves finely.
  3. Layer the vegetables starting with zucchini slices evenly on the bottom of the dish. Sprinkle with a pinch of salt and a drizzle of olive oil. Follow with a layer of yellow squash, then tomatoes, red bell pepper, corn kernels, and finally red onions. Scatter minced garlic and chopped fresh basil between the layers. Lightly season each layer with salt and pepper to taste.
  4. In a small bowl, combine panko breadcrumbs, grated Parmesan, melted butter, dried oregano, and red pepper flakes if using. Mix until crumbs are evenly coated.
  5. Sprinkle the topping evenly over the assembled vegetables and press down lightly to adhere.
  6. Bake uncovered in the preheated oven for 25-30 minutes until vegetables are tender and bubbling and the topping is golden brown and crispy.
  7. Let the casserole rest for 5 minutes before serving to allow flavors to meld and make slicing easier.

Notes

If topping browns too fast, tent loosely with foil halfway through baking. Drain excess liquid from vegetables before adding topping to avoid sogginess. Toast breadcrumbs lightly in a dry skillet for nuttier flavor if desired. Fresh herbs like basil brighten the dish; thyme or rosemary can be used as alternatives. For gluten-free or vegan versions, use gluten-free breadcrumbs and vegan cheese or nutritional yeast.

Nutrition

Keywords: summer vegetable casserole, crispy topping, zucchini casserole, easy vegetable bake, summer side dish, healthy casserole, vegetarian casserole

Find it online: https://breezybake.com/fresh-loaded-summer-vegetable-casserole-recipe-with-easy-crispy-topping/