Best 2 End Of Summer Vegetable Casserole Recipes

As the summer season draws to a close, it's time to celebrate the harvest with a delicious and comforting dish that showcases the best of the season's bounty. Our End-of-Summer Vegetable Casserole is a delightful blend of fresh vegetables, savory herbs, and a creamy sauce that will warm your heart and soul. With its vibrant colors and irresistible flavors, this casserole is a feast for the senses that is perfect for any occasion.

This savory casserole features a medley of summer vegetables, including zucchini, bell peppers, corn, and tomatoes, all sautéed to perfection and combined with a creamy sauce made from scratch. The sauce is rich and flavorful, made with a combination of butter, flour, milk, chicken broth, and a touch of Dijon mustard. It's seasoned with a blend of herbs and spices, including garlic, onion, thyme, and paprika, that create a symphony of flavors that will tantalize your taste buds.

The casserole is then topped with a layer of crispy, golden-brown breadcrumbs that add an extra layer of texture and flavor. For a vegetarian version, simply omit the chicken broth and use vegetable broth instead. And for those who prefer a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.

This versatile dish can be served as a main course or a side dish, and it's perfect for potlucks, picnics, and family gatherings. The leftovers, if there are any, reheat well and make for a quick and easy lunch or dinner. So gather your ingredients, preheat your oven, and let's create a culinary masterpiece that celebrates the flavors of summer!

Check out the recipes below so you can choose the best recipe for yourself!

END OF SUMMER VEGETABLE BAKE

End of Summer Vegetable Bake image

Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This pretty side dish is the result - it's easy to fix but impressive enough for company. We're busy retirees with five grown kids and a menagerie ranging from show dogs to miniature donkeys. -Judy Williams, Hayden, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 small head cauliflower, broken into small florets (about 5 cups)
1 medium bunch broccoli, cut into small florets (about 4 cups)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
2 medium tomatoes, chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 large eggs
1/3 cup half-and-half cream
1-1/2 cups shredded Swiss cheese, divided
1/4 cup shredded Parmesan cheese

Steps:

Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about 4 minutes, stirring occasionally. Remove from the heat and set aside. , In a large bowl, beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining Swiss cheese. , Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 269mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

END OF SUMMER VEGETABLE GRATIN

End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

Steps:

Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
Garnish with the basil and serve with crusty bread.

Tips:

Prepare Vegetables Properly: Before adding vegetables to the casserole, ensure they are cleaned, trimmed, and cut into bite-sized pieces. This will help them cook evenly and maintain their texture.
Use Fresh Vegetables: For the best flavor and nutritional value, use fresh vegetables whenever possible. Fresh vegetables are more flavorful and contain more nutrients than frozen or canned vegetables.
Season Generously: Don't be afraid to season the casserole generously with salt and pepper. Seasoning enhances the flavor of the vegetables and other ingredients.
Use a Variety of Vegetables: Don't limit yourself to a few types of vegetables. Use a variety of vegetables to create a colorful and flavorful casserole. Some good options include zucchini, squash, bell peppers, corn, and tomatoes.
Don't Overcook the Vegetables: Overcooking the vegetables will make them mushy and bland. Cook them just until they are tender-crisp.
Use a Good Quality Cheese: The type of cheese you use can make a big difference in the flavor of the casserole. Use a good quality cheese that melts well, such as cheddar, mozzarella, or Parmesan.
Serve Hot: Serve the casserole hot out of the oven for the best flavor and texture.

Conclusion:

This versatile and customizable recipe is a great way to use up leftover vegetables and create a delicious and satisfying meal. With its simple ingredients and easy-to-follow instructions, this casserole is sure to become a family favorite. Whether you're looking for a comforting side dish or a hearty main course, this vegetable casserole is a perfect choice. So gather your ingredients, preheat your oven, and get ready to enjoy this delicious and nutritious dish.