Modern Garden Vegetable Casserole

About this recipe

This modern Garden Vegetable Casserole is a delightful way to savor fresh vegetables from the garden or market. Enhanced with a creamy cheese sauce and a crispy breadcrumb topping, this dish offers a comforting yet healthy twist to the traditional casserole, making it perfect for any family gathering or weeknight dinner.

Ingredients

• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 cup cooked quinoa
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large skillet, heat olive oil over medium heat. Sauté zucchini, yellow squash, bell peppers, onion, and garlic until tender, about 5-7 minutes.

3. 3

   Stir in drained tomatoes and cooked quinoa; season with salt and pepper.

4. 4

   Remove from heat and mix in Greek yogurt and fresh basil.

5. 5

   Transfer mixture to a greased 9x13 inch baking dish. Sprinkle with shredded cheddar cheese.

6. 6

   In a small bowl, combine panko breadcrumbs with a drizzle of olive oil; sprinkle evenly over the casserole.

7. 7

   Bake for 25-30 minutes, until cheese is melted and breadcrumbs are golden brown.

8. 8

   Serve hot and enjoy!