23+ Easy & Healthy Light Summer Casserole Recipes to Keep You Cool and Satisfied

When summer rolls around, heavy comfort food often gets pushed to the back burner — and for good reason.

Warmer weather calls for lighter, fresher meals that don’t leave you feeling weighed down.

That’s where light summer casseroles come in.

Whether you’re planning a backyard barbecue, a lazy Sunday lunch, or just looking for easy weeknight dinner inspiration, casseroles can still be your go-to.

But these aren’t your typical creamy, cheese-laden winter dishes. Instead, they feature seasonal vegetables, lean proteins, and zesty sauces — all the fresh, vibrant flavors of summer baked into one dish.

In this collection of 23+ light summer casserole recipes, you’ll find everything from Mediterranean quinoa bakes to zesty lemon shrimp dishes and veggie-packed delights that are both nutritious and delicious.

Most are quick to prep, easy to clean up, and perfect for sharing — or for leftovers the next day.

23+ Easy & Healthy Light Summer Casserole Recipes to Keep You Cool and Satisfied

Light casseroles are a summer staple you might not have considered — until now.

With these 23+ fresh and satisfying options, you’ll never be short on ideas for sunny-day meals that nourish without the heaviness.

Whether you’re feeding your family, meal-prepping for the week, or bringing a dish to a picnic, there’s a casserole here to match every craving and occasion.

So grab those garden-fresh ingredients, preheat the oven, and get ready to enjoy all the flavors summer has to offer — one baked dish at a time.

Mediterranean Zucchini and Quinoa Casserole

This casserole is a bright and flavorful twist on the typical baked dish, combining nutrient-rich quinoa, roasted zucchini, and sun-dried tomatoes with tangy feta cheese and a hint of lemon.

It’s packed with Mediterranean goodness and is perfect for a warm evening when you want something wholesome without feeling heavy.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1 cup cooked quinoa
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 eggs, lightly beaten

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the garlic and onion until soft, about 3–4 minutes.
3. In a large bowl, mix the cooked quinoa, zucchini slices, sun-dried tomatoes, sautéed onion mixture, feta cheese, oregano, lemon juice, salt, and pepper.
4. Stir in the beaten eggs to bind the casserole.
5. Transfer the mixture to a lightly greased 8×8-inch baking dish and spread evenly.
6. Bake for 25–30 minutes, or until the top is lightly golden and the center is set.
7. Let rest for 5–10 minutes before serving.

This casserole is as vibrant as a summer day. The freshness of zucchini and the zesty lemon make each bite bright and tangy, while quinoa keeps it filling without being too rich.

It’s great for meal prep and can be served warm or cold, making it ideal for picnics or light dinners.

Southwest Black Bean and Corn Casserole

Loaded with summer corn, hearty black beans, and colorful bell peppers, this casserole delivers bold, zesty flavor in a meatless dish that’s hearty enough for any appetite.

It’s topped with just enough cheese to keep it comforting, without overpowering the freshness of the vegetables.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh or frozen corn
• 1 red bell pepper, diced
• 1/2 cup diced red onion
• 1 cup cooked brown rice
• 1/2 cup salsa (mild or spicy, your choice)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté until softened, about 5 minutes.
3. In a large bowl, combine black beans, corn, cooked rice, salsa, sautéed vegetables, cumin, paprika, salt, and pepper.
4. Transfer the mixture to a greased 9×9-inch baking dish.
5. Sprinkle cheese evenly on top.
6. Bake for 20–25 minutes, or until heated through and cheese is bubbly and lightly golden.
7. Let cool slightly before serving.

This casserole brings together all the best summer flavors of the Southwest in a dish that’s hearty yet refreshing.

The black beans and rice provide substance, while corn and peppers keep it colorful and light. It’s perfect with a side of avocado slices or a dollop of Greek yogurt.

Summer Caprese Pasta Bake

A lightened-up pasta casserole that captures the classic Caprese flavors of tomatoes, mozzarella, and basil—baked until bubbly and golden.

This dish is designed for summer, using fresh cherry tomatoes and a drizzle of balsamic glaze to elevate it beyond a basic pasta dish.

Ingredients:

• 8 oz cooked whole wheat or gluten-free pasta
• 1 pint cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. In a large bowl, combine cooked pasta, cherry tomatoes, sautéed garlic, half the basil, and a pinch of salt and pepper.
4. Mix in half the mozzarella cheese.
5. Transfer to a greased 8×8-inch baking dish. Top with remaining cheese.
6. Bake for 20 minutes, or until cheese is melted and lightly golden.
7. Remove from oven, top with remaining basil, and drizzle with balsamic glaze just before serving.

This pasta bake is comfort food with a summer soul.

Light, juicy tomatoes burst with flavor, while the mozzarella adds creamy richness without overwhelming the freshness. It’s quick to make, ideal for weeknights, and feels like a warm-weather celebration on a plate.

Lemon Herb Chicken and Asparagus Casserole

This refreshing casserole combines lean chicken with crisp asparagus, and is infused with lemon and fresh herbs.

It’s a light yet satisfying dish that makes for a perfect summer dinner, full of lean protein and vegetables, with just the right amount of flavor.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup low-fat Greek yogurt
• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté asparagus for about 3-4 minutes until just tender, then remove from heat.
3. In a separate bowl, mix Greek yogurt, chicken broth, lemon juice, thyme, basil, salt, and pepper until smooth.
4. In a greased 9×9-inch baking dish, combine the shredded chicken, sautéed asparagus, and yogurt sauce. Stir to combine.
5. Top with Parmesan cheese and bake for 20-25 minutes, until bubbly and golden.
6. Let rest for 5 minutes before serving.

This casserole has a delicate balance of fresh herbs, tangy lemon, and savory chicken, making it both light and satisfying.

The asparagus adds a nice crisp texture that contrasts beautifully with the creamy sauce. Perfect as a healthy dinner or meal prep for the week.

Sweet Potato and Kale Casserole

Packed with nutrients from sweet potatoes and kale, this casserole is a healthy and vibrant dish that still feels indulgent.

The natural sweetness of the sweet potatoes blends beautifully with the savory kale, making this a hearty but not heavy summer meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 egg, beaten

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pot, boil the sweet potato cubes until tender, about 10 minutes. Drain and mash.
3. In a skillet, heat olive oil over medium heat. Sauté the garlic for 1 minute, then add the kale and cook for about 3-4 minutes until wilted.
4. In a large bowl, combine the mashed sweet potatoes, sautéed kale, ricotta cheese, mozzarella, Parmesan, nutmeg, salt, pepper, and egg. Mix until smooth and well combined.
5. Transfer the mixture to a greased 8×8-inch baking dish and spread evenly.
6. Bake for 25-30 minutes, until the top is golden and slightly crispy.
7. Let cool for 5 minutes before serving.

This casserole is a perfect example of how healthy ingredients can come together to create a dish that’s comforting and full of flavor.

The sweet potatoes provide a creamy base, while the kale adds a pop of color and nutrients. It’s an excellent choice for a light summer dinner or a nutritious side dish.

Grilled Veggie and Couscous Casserole

This colorful casserole is packed with grilled vegetables like zucchini, bell peppers, and eggplant, mixed with couscous for a light yet filling texture.

It’s topped with fresh herbs and a light feta cheese drizzle, offering a perfect balance of savory and fresh flavors.

Ingredients:

• 1 cup couscous
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 2 teaspoons lemon zest
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and eggplant slices with olive oil, salt, and pepper. Grill the vegetables for about 3-4 minutes on each side, until charred and tender.
3. Meanwhile, prepare the couscous according to the package instructions, then fluff with a fork.
4. Once the veggies are grilled, chop them into bite-sized pieces and toss with the couscous.
5. Stir in fresh parsley, mint, lemon zest, and crumbled feta cheese.
6. Transfer the mixture to a greased 8×8-inch baking dish and bake for 15-20 minutes, just to warm through.
7. Serve warm, garnished with additional fresh herbs.

This casserole is a light and refreshing dish that highlights the best of summer’s produce.

The grilled veggies infuse the couscous with smoky, savory flavors, while the feta cheese adds a rich and tangy contrast. It’s the perfect dish for a summer picnic or a simple weeknight dinner.

Cauliflower Rice and Spinach Casserole

A low-carb alternative to traditional casseroles, this dish combines cauliflower rice with fresh spinach and a light, creamy sauce.

It’s a nutrient-dense, low-calorie option that’s filling but won’t weigh you down—perfect for summer when you want something light yet flavorful.

Ingredients:

• 4 cups cauliflower rice (fresh or frozen)
• 2 cups fresh spinach, chopped
• 1/2 cup low-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup low-sodium vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 egg, lightly beaten

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add cauliflower rice and sauté for 5-7 minutes until tender.
3. Stir in the spinach and cook until wilted, about 2-3 minutes.
4. In a bowl, mix ricotta cheese, Parmesan, vegetable broth, garlic powder, onion powder, salt, and pepper.
5. Combine the cauliflower rice mixture with the cheese mixture and stir in the beaten egg to bind it.
6. Transfer the mixture to a greased 9×9-inch baking dish and bake for 20-25 minutes, until golden and set.
7. Let cool for 5 minutes before serving.

This casserole is a great option for anyone looking to reduce carbs without sacrificing flavor.

The cauliflower rice is a fantastic base that pairs wonderfully with the creamy, cheesy filling. The fresh spinach adds a burst of color and nutrients, making this dish both delicious and satisfying.

Summer Peach and Chicken Casserole

For something a little sweeter, this casserole pairs juicy summer peaches with grilled chicken, creating a savory-sweet flavor combination that’s perfect for the warmer months.

It’s light, refreshing, and a unique twist on traditional casseroles.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 ripe peaches, pitted and diced
• 1/2 cup quinoa, cooked
• 1/4 cup fresh basil, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced peaches and cook for 3-4 minutes, until slightly softened.
3. In a large bowl, combine shredded chicken, cooked quinoa, cooked peaches, fresh basil, mozzarella, salt, and pepper.
4. Drizzle the balsamic vinegar and honey over the mixture and toss to combine.
5. Transfer the mixture to a greased 8×8-inch baking dish and bake for 20 minutes, until bubbly and golden.
6. Let rest for 5 minutes before serving.

This casserole brings together the sweetness of ripe peaches with savory chicken, offering a light yet delicious dish that’s perfect for summer.

The honey and balsamic vinegar create a subtle glaze, while the fresh basil adds a fragrant, herby touch. It’s an ideal dish for a sunny dinner or a casual gathering.

Lemon Pesto Orzo and Veggie Casserole

This colorful and fresh casserole features orzo pasta mixed with a vibrant pesto sauce, and is loaded with summer vegetables.

It’s a light but satisfying dish that combines the fresh flavors of basil, zucchini, and cherry tomatoes with the richness of pesto.

Ingredients:

• 1 cup cooked orzo pasta
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup homemade or store-bought pesto sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add zucchini and sauté for 3-4 minutes, until softened.
3. In a large bowl, combine cooked orzo, sautéed zucchini, cherry tomatoes, pesto sauce, salt, and pepper.
4. Transfer the mixture to a greased 9×9-inch baking dish and top with Parmesan cheese and pine nuts.
5. Bake for 15-20 minutes, until the top is golden and the dish is heated through.
6. Let rest for 5 minutes before serving.

This casserole is a perfect way to enjoy the best of summer produce with a rich, herby pesto sauce.

The orzo offers a nice texture, while the zucchini and tomatoes bring color and freshness to every bite. It’s a wonderful side dish for grilled meats or a light, meatless meal on its own.

Avocado and Black Bean Breakfast Casserole

Start your day off right with this healthy and delicious breakfast casserole.

It features creamy avocado, protein-packed black beans, and a mix of vibrant vegetables, all baked together for a comforting yet light breakfast or brunch option.

Ingredients:

• 2 ripe avocados, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 cup spinach, chopped
• 1/2 cup shredded cheddar cheese
• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, sauté the red onion and spinach over medium heat until wilted, about 3-4 minutes.
3. In a large bowl, whisk the eggs, milk, cumin, salt, and pepper.
4. In a greased 9×9-inch baking dish, layer the black beans, cherry tomatoes, sautéed spinach mixture, and diced avocado.
5. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
6. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and golden.
7. Garnish with fresh cilantro before serving.

This casserole is a great way to enjoy a nutritious breakfast with the creamy texture of avocado, protein from black beans, and the freshness of spinach and tomatoes.

It’s packed with flavor and is light enough to keep you feeling energized throughout the day.

Summer Corn and Tomato Casserole

This vibrant casserole brings together sweet summer corn and juicy tomatoes, with a light, cheesy topping that brings everything together.

It’s a simple, wholesome dish that’s perfect for any summer meal, whether as a side or a main dish.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 pint cherry tomatoes, halved
• 1/2 cup Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the corn, cherry tomatoes, Greek yogurt, Parmesan, garlic powder, salt, and pepper.
3. Transfer the mixture to a greased 8×8-inch baking dish and spread evenly.
4. Top with shredded mozzarella cheese and drizzle with olive oil.
5. Bake for 20-25 minutes, until the cheese is golden and bubbly.
6. Remove from the oven and sprinkle with fresh basil before serving.

This casserole is a burst of summer flavor in every bite.

The corn adds sweetness and crunch, while the tomatoes offer juiciness and a refreshing burst of flavor. The light yogurt and cheese topping create just the right balance of creaminess without being too heavy.

Grilled Chicken and Cucumber Salad Casserole

This casserole combines the flavors of a refreshing cucumber salad with the heartiness of grilled chicken, all baked together with a light, tangy dressing.

It’s a cool and light option for summer evenings when you want something satisfying but not too heavy.

Ingredients:

• 2 grilled chicken breasts, chopped
• 2 cups cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
3. Add the grilled chicken, cucumber, red onion, fresh dill, and feta cheese to the bowl, and toss to coat everything evenly in the dressing.
4. Transfer the mixture to a greased 8×8-inch baking dish and spread evenly.
5. Bake for 15-20 minutes, until the casserole is heated through and the top is slightly golden.
6. Garnish with fresh parsley before serving.

This casserole is a delicious twist on the classic cucumber salad, with the addition of hearty chicken and a tangy dressing that adds depth without being overwhelming.

The fresh herbs and feta give it a Mediterranean flair, making it a perfect summer dish that’s light, fresh, and full of flavor.

Eggplant Parmesan Casserole

A lighter, healthier version of the classic Eggplant Parmesan, this casserole uses baked eggplant slices instead of fried, keeping it fresh and vibrant.

With layers of tomato sauce, basil, and a sprinkle of mozzarella, it’s a satisfying, guilt-free dish that’s perfect for summer.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano
• 1/2 cup whole wheat breadcrumbs (optional for extra crunch)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano.
3. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until tender and golden.
4. In a greased 8×8-inch baking dish, spread a thin layer of marinara sauce. Layer baked eggplant slices on top, followed by a bit of sauce, mozzarella, Parmesan, and fresh basil.
5. Repeat the layers, finishing with a sprinkle of cheese.
6. If desired, top with breadcrumbs for a crispy topping.
7. Bake for 15-20 minutes, until the cheese is bubbly and golden.
8. Let rest for 5 minutes before serving.

This casserole captures all the delicious flavors of traditional Eggplant Parmesan but with a lighter approach.

The eggplant becomes soft and tender, and the layers of tomato sauce and cheese create a rich, savory dish. It’s a perfect way to enjoy eggplant during the summer.

Summer Squash and Feta Casserole

This casserole is a celebration of summer squash, with a creamy, tangy feta cheese mixture that perfectly complements the mild flavor of the squash.

It’s a quick, healthy side dish that’s easy to make and pairs beautifully with grilled meats or as a standalone vegetarian meal.

Ingredients:

• 4 medium summer squashes, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Greek yogurt
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (optional for a crunchy topping)
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the sliced squash and sauté for 5-7 minutes until just tender.
3. In a bowl, combine the crumbled feta cheese, Greek yogurt, fresh basil, oregano, salt, and pepper.
4. In a greased 9×9-inch baking dish, layer the sautéed squash and spread the feta mixture over the top.
5. If desired, sprinkle breadcrumbs over the top for added texture.
6. Bake for 20-25 minutes, until the top is golden and bubbly.
7. Let rest for 5 minutes before serving.

This casserole is a light, refreshing way to enjoy summer squash.

The creamy feta mixture adds tanginess, while the squash retains its natural sweetness and texture. It’s perfect as a side dish or a quick weeknight meal.

Shrimp and Asparagus Orzo Casserole

This light, seafood-inspired casserole combines succulent shrimp and crisp asparagus with orzo pasta in a light lemon-butter sauce.

It’s a refreshing dish that’s full of flavor without being too heavy, making it perfect for summer gatherings or weeknight dinners.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cooked orzo pasta
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add asparagus and cook for 3-4 minutes until tender but still crisp.
4. In a large bowl, combine the cooked orzo, shrimp, asparagus, lemon juice, garlic powder, red pepper flakes, Parmesan, salt, and pepper.
5. Transfer the mixture to a greased 9×9-inch baking dish and spread evenly.
6. Bake for 15-20 minutes, until the top is slightly golden and the casserole is heated through.
7. Garnish with fresh parsley before serving.

This shrimp and asparagus casserole is light, zesty, and full of fresh flavors.

The orzo pasta absorbs the lemon-butter sauce, creating a wonderful base, while the shrimp and asparagus bring a touch of elegance and seasonal freshness. It’s a perfect light summer meal.

Zucchini and Tomato Ricotta Casserole

This casserole is a perfect way to enjoy the bounty of summer’s zucchini and tomatoes.

It’s light, fresh, and topped with creamy ricotta cheese, creating a dish that is both satisfying and flavorful.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 large tomatoes, sliced
• 1 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a greased 9×9-inch baking dish, layer the zucchini and tomato slices in an alternating pattern.
3. In a small bowl, mix together the ricotta cheese, mozzarella, garlic powder, oregano, salt, and pepper.
4. Spread the ricotta mixture evenly over the zucchini and tomato layers.
5. Drizzle with olive oil and sprinkle with fresh basil.
6. Bake for 25-30 minutes, or until the top is golden and the vegetables are tender.
7. Let rest for 5 minutes before serving.

This casserole brings out the fresh, summery flavors of zucchini and tomatoes, with a creamy ricotta base that adds richness without being too heavy.

The fresh basil and garlic make it aromatic, while the mozzarella gives it a delightful cheesy texture.

Chickpea and Spinach Casserole

This hearty, plant-based casserole is filled with protein-rich chickpeas, fresh spinach, and a touch of spice.

It’s light yet filling, making it an ideal dish for a summer lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1/2 cup low-fat Greek yogurt
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the spinach and cook until wilted, about 3-4 minutes.
3. In a bowl, mix the chickpeas, spinach, Greek yogurt, cumin, paprika, salt, and pepper.
4. Transfer the mixture to a greased 8×8-inch baking dish and spread evenly.
5. Top with shredded mozzarella cheese and bake for 20-25 minutes, until the cheese is melted and bubbly.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

This casserole is a flavorful, light way to enjoy chickpeas and spinach.

The spices give it a warm depth of flavor, while the Greek yogurt adds a creamy texture without the heaviness of traditional cheese-based sauces. It’s a great option for a healthy and filling meal.

Lemon Garlic Roasted Cauliflower and Potato Casserole

This casserole is a fantastic way to enjoy cauliflower and potatoes in a light, flavorful dish.

The combination of lemon and garlic adds a bright and savory touch, making it an excellent side dish or light vegetarian meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional for topping)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the cauliflower florets and diced potatoes with olive oil, garlic powder, lemon zest, salt, and pepper.
3. Spread the mixture evenly on a greased baking sheet and roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
4. If desired, sprinkle with Parmesan cheese during the last 5 minutes of roasting for a golden, crispy topping.
5. Garnish with fresh parsley before serving.

This casserole combines the nutty flavors of roasted cauliflower with the comfort of potatoes.

The lemon and garlic provide a refreshing lift, making this a light yet hearty dish that’s perfect for a summer dinner or a side dish for grilled meats.

Sweet Potato and Black Bean Casserole

This vibrant casserole is a perfect combination of sweet potatoes and black beans, with a touch of cumin and chili powder to give it a little kick.

It’s a hearty yet light dish that’s packed with nutrients and full of delicious flavors, ideal for a summer dinner or a hearty side.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup shredded cheddar cheese (optional for topping)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until tender.
3. In a large bowl, combine the roasted sweet potatoes, black beans, corn, and chopped cilantro.
4. Transfer the mixture to a greased 9×9-inch baking dish and top with shredded cheddar cheese if desired.
5. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with additional cilantro before serving.

This casserole is a flavorful and nutritious dish that combines the natural sweetness of sweet potatoes with the earthiness of black beans and corn.

It’s filling without being heavy, making it perfect for summer.

Pesto Chicken and Vegetable Casserole

This light and fresh casserole is loaded with colorful vegetables and tender chicken, all tossed in a fragrant pesto sauce.

It’s a simple dish that’s full of flavor, and the pesto adds a rich herbal note that complements the chicken and vegetables perfectly.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the broccoli, bell pepper, and zucchini until slightly tender, about 5-7 minutes.
3. In a large bowl, mix the cooked chicken, sautéed vegetables, pesto sauce, ricotta, and mozzarella cheese. Season with salt and pepper.
4. Transfer the mixture to a greased 9×9-inch baking dish and spread evenly.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly.
6. Let rest for 5 minutes before serving.

This casserole is packed with fresh, vibrant vegetables and tender chicken, all held together by a fragrant pesto sauce.

It’s light but satisfying, perfect for a healthy summer dinner or as a make-ahead meal for busy days.

Mediterranean Quinoa Casserole

This Mediterranean-inspired casserole combines quinoa, fresh vegetables, and tangy feta cheese in a light, healthy dish.

The flavors are bright and vibrant, making it perfect for a warm summer evening or as a side dish to a grilled meal.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, olive oil, lemon juice, oregano, salt, and pepper.
3. Transfer the mixture to a greased 8×8-inch baking dish and spread evenly.
4. Bake for 15-20 minutes, until heated through and slightly golden on top.
5. Let rest for 5 minutes before serving.

This quinoa casserole is full of Mediterranean flavors, with the tangy feta and olives pairing beautifully with the fresh vegetables.

The quinoa adds a nutty texture, and the lemon juice provides a refreshing touch, making this casserole light and satisfying.