24+ Delicious Summer Vegetable Casserole Recipes to Celebrate the Season

Summer is the season of vibrant, fresh produce, and there’s no better way to showcase the bounty of the season than in a casserole.

These comforting, flavorful dishes bring together the best of summer vegetables in a single, easy-to-make meal.

Whether you’re looking for a light side dish, a hearty vegetarian main, or a fun twist on classic comfort food, summer vegetable casseroles can be as versatile as they are delicious.

Packed with flavor, fiber, and the goodness of summer veggies, these casseroles are the perfect addition to any summer table.

In this article, we’ve curated a collection of 24+ irresistible summer vegetable casserole recipes that will inspire your next meal.

From creamy gratins to fresh veggie-packed bakes, each dish is a celebration of the season’s best ingredients.

24+ Delicious Summer Vegetable Casserole Recipes to Celebrate the Season

There’s no shortage of ways to enjoy the vibrant vegetables that summer brings.

Whether you prefer cheesy, creamy casseroles, or lighter, herb-infused bakes, these 24+ summer vegetable casserole recipes will offer you endless inspiration for your summer meals.

The beauty of these dishes lies in their flexibility – you can mix and match your favorite vegetables, adjust the spices, and even swap in your preferred cheeses or seasonings.

These casseroles are not only delicious but also packed with nutrients, making them a great way to incorporate more vegetables into your diet while still enjoying comfort food.

So next time you’re looking for a tasty, satisfying dish to share with family and friends, look no further than these flavorful, seasonal casseroles.

Garden Fresh Summer Squash Casserole

There’s something magical about the abundance of squash during the summer months.

This Garden Fresh Summer Squash Casserole highlights the natural sweetness of zucchini and yellow squash, pairing it with creamy cheese and a crunchy topping. It’s the perfect light dish for a sunny evening or a potluck favorite that everyone will love.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow squashes, thinly sliced
• 1 small onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, toss together the zucchini, yellow squash, and onion with olive oil, garlic powder, salt, and pepper.
3. Layer half of the vegetable mixture into the baking dish.
4. Spread half the sour cream over the vegetables, then sprinkle half the cheddar cheese on top.
5. Repeat with the remaining vegetables, sour cream, and cheddar cheese.
6. Top with Parmesan cheese and panko breadcrumbs for a golden crunch.
7. Bake for 25–30 minutes, or until the top is golden and bubbly.
8. Garnish with fresh thyme before serving, if desired.

With every bite of this casserole, you’ll experience a burst of creamy, cheesy goodness that perfectly complements the light, tender squash.

It’s a beautiful way to celebrate the season’s bounty while keeping your meals fresh and satisfying.

Roasted Tomato and Corn Casserole

When juicy summer tomatoes and sweet corn are at their peak, this Roasted Tomato and Corn Casserole becomes a must-make dish.

Roasting brings out the tomatoes’ rich, caramelized flavor, while fresh corn adds a delicious, sunny sweetness that screams summer.

Ingredients:

• 5 large tomatoes, cut into wedges
• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 small red onion, diced
• 1/4 cup basil leaves, chopped
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/3 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss tomato wedges with olive oil, salt, and pepper, and roast them on a baking sheet for 20 minutes.
3. In a large bowl, combine roasted tomatoes, corn, red onion, and chopped basil.
4. Spread half the mixture into a greased baking dish.
5. Dollop half the ricotta cheese and sprinkle with mozzarella.
6. Layer the remaining vegetable mixture and top again with the cheeses.
7. Sprinkle breadcrumbs evenly over the top and drizzle with a little olive oil.
8. Bake for 20–25 minutes, until bubbling and golden.

This casserole is a tribute to the lush flavors of high summer, blending the sweetness of corn and the deep, savory essence of roasted tomatoes into a dish that’s both hearty and vibrant.

It’s ideal served alongside grilled meats or enjoyed on its own with a crisp green salad.

Mediterranean Eggplant and Pepper Bake

Inspired by the sunny flavors of the Mediterranean, this Eggplant and Pepper Bake is bursting with color and taste.

Eggplant, bell peppers, and tomatoes simmer together with herbs and cheese to create a deeply satisfying casserole that feels both hearty and healthy.

Ingredients:

• 1 large eggplant, cubed
• 2 bell peppers (any color), chopped
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the eggplant cubes with a bit of salt and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
3. In a large bowl, mix eggplant, bell peppers, tomatoes, garlic, olive oil, oregano, basil, salt, and pepper.
4. Spread the mixture evenly in a greased baking dish.
5. Bake uncovered for 30 minutes, stirring once halfway through.
6. Sprinkle feta and mozzarella cheeses over the vegetables.
7. Return to the oven and bake for another 10 minutes, until the cheese is melted and slightly golden.
8. Garnish with fresh parsley before serving.

Every forkful of this casserole delivers the rich, rustic flavors of the Mediterranean coast.

It’s a bright, beautiful way to bring the essence of summer to your table, whether served as a main course with crusty bread or as a colorful side dish.

Cheesy Broccoli and Cauliflower Summer Bake

Nothing beats a cheesy, comforting casserole packed with fresh summer veggies.

This Cheesy Broccoli and Cauliflower Summer Bake transforms simple ingredients into a creamy, irresistible side dish that’s light enough for warm-weather meals but hearty enough to satisfy.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup crushed buttery crackers (like Ritz)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. Steam broccoli and cauliflower until just tender, about 4–5 minutes.
3. In a large bowl, mix cream cheese, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
4. Toss the steamed veggies into the sauce, then stir in the cheddar cheese.
5. Spread the mixture into the prepared dish and sprinkle with Parmesan and crushed crackers.
6. Bake for 20–25 minutes, or until bubbly and golden brown.

This dish delivers the perfect balance of creamy and crunchy textures, with a cheesy goodness that wraps around each tender bite of vegetable.

It’s the kind of casserole that effortlessly pleases kids and adults alike and works beautifully for casual summer dinners or festive gatherings.

Zesty Southwest Veggie Casserole

Bring a little bold, zesty flavor to your summer table with this Southwest Veggie Casserole.

Loaded with beans, corn, peppers, and spices, it’s a lively, colorful dish that pairs perfectly with grilled meats or stands proudly on its own as a vegetarian main.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small zucchini, diced
• 1 cup cooked quinoa
• 1 cup shredded pepper jack cheese
• 1/2 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine beans, corn, peppers, zucchini, cooked quinoa, salsa, cumin, chili powder, smoked paprika, salt, and pepper.
3. Stir in half of the shredded cheese.
4. Spread the mixture into a greased casserole dish.
5. Sprinkle the remaining cheese on top.
6. Bake for 25 minutes, or until heated through and the cheese is melted.
7. Garnish with fresh cilantro before serving.

Each spoonful of this casserole bursts with bright, southwestern flavors and a slight kick of heat.

It’s hearty yet fresh, making it an ideal meal for those warm evenings when you crave something substantial but not too heavy.

Summer Ratatouille Casserole

If you’re looking for a dish that truly celebrates summer’s bounty, this Summer Ratatouille Casserole is it.

Inspired by the classic French dish, this version layers zucchini, eggplant, tomatoes, and peppers in a cozy, rustic bake that’s as stunning as it is delicious.

Ingredients:

• 1 small eggplant, thinly sliced
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 pint cherry tomatoes, halved
• 1/2 cup marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Spread marinara sauce on the bottom of a greased baking dish.
3. Arrange the eggplant, zucchini, squash, pepper, and tomatoes upright in rows or a spiral pattern.
4. Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper.
5. Cover with foil and bake for 30 minutes.
6. Remove foil, sprinkle Parmesan over the top, and bake uncovered for another 10–15 minutes, until the vegetables are tender and the top is slightly golden.
7. Garnish with fresh basil before serving.

This ratatouille-inspired casserole is a true celebration of simple, fresh ingredients, turning an everyday vegetable medley into a showstopping centerpiece.

It’s vibrant, flavorful, and perfect whether served warm, at room temperature, or even cold as leftovers.

Baked Summer Veggie and Rice Casserole

This simple yet satisfying casserole brings together summer’s best veggies and combines them with hearty rice for a dish that’s both filling and flavorful.

Perfect for a light meal on a warm day, this casserole is a great option for meal prep or a quick family dinner.

Ingredients:

• 1 cup cooked brown rice
• 1 cup diced tomatoes (fresh or canned)
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced zucchini
• 1 cup diced bell peppers (red or yellow)
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, diced tomatoes, corn, zucchini, bell peppers, olive oil, basil, garlic powder, salt, and pepper.
3. Transfer the mixture to a greased baking dish.
4. Top with shredded cheddar and Parmesan cheeses.
5. Bake for 25–30 minutes, or until the cheese is melted and golden.
6. Let cool slightly before serving.

This casserole offers a wonderful balance of fresh summer vegetables and a hearty base of rice, all held together by a deliciously melty cheese topping.

It’s perfect for a weeknight meal or as a side to complement grilled dishes.

Creamy Spinach and Artichoke Casserole

Inspired by the classic spinach and artichoke dip, this casserole is a creamy, decadent dish that combines the earthy flavors of spinach and artichokes with a rich, cheesy sauce.

It’s an indulgent side that pairs beautifully with grilled meats or roasted chicken.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a large bowl, combine spinach, chopped artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper.
3. Transfer the mixture into the prepared dish.
4. Sprinkle breadcrumbs evenly on top and drizzle with olive oil.
5. Bake for 20–25 minutes, or until bubbly and golden on top.
6. Serve hot as a side dish or appetizer.

This creamy casserole is rich and satisfying with the perfect balance of savory spinach and artichoke flavors.

It’s a fantastic dish to enjoy as a main or serve as a decadent side to any meal, especially during summer when fresh greens are at their peak.

Sweet Potato and Kale Casserole

Packed with the earthy flavors of kale and the natural sweetness of roasted sweet potatoes, this casserole is a nourishing and flavorful side dish.

With a hint of garlic and a crunchy topping, it’s an excellent choice for adding a touch of comfort to your summer meals.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1/2 cup onion, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped pecans (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed sweet potatoes with olive oil, garlic powder, cumin, salt, and pepper, and roast them on a baking sheet for 25–30 minutes, or until tender.
3. In a large bowl, combine the roasted sweet potatoes, chopped kale, and chopped onion.
4. Stir in the milk and half of the cheddar cheese, and transfer the mixture into a greased casserole dish.
5. Top with the remaining cheddar cheese and chopped pecans (if using).
6. Bake for 20–25 minutes, or until the cheese is melted and golden.

This casserole is the perfect balance of savory, sweet, and crunchy, with the richness of the cheese complementing the sweet potatoes and the freshness of the kale.

It’s a great way to enjoy healthy summer produce in a warm, comforting dish that pairs wonderfully with a variety of main courses.

Grilled Vegetable and Polenta Casserole

This Grilled Vegetable and Polenta Casserole offers the perfect marriage of smoky, grilled veggies and creamy polenta, all baked together with melted cheese and fresh herbs.

It’s a satisfying, gluten-free option that’s hearty yet light enough for a warm summer evening.

Ingredients:

• 1 cup cooked polenta (you can use pre-made or make your own)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1/2 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. Grill the bell peppers, zucchini, and eggplant on a grill pan or outdoor grill until tender and slightly charred.
3. Layer the cooked polenta in the bottom of the casserole dish.
4. Spread a thin layer of marinara sauce over the polenta, then top with the grilled vegetables.
5. Sprinkle the shredded mozzarella cheese on top, then sprinkle with oregano, salt, and pepper.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This casserole is bursting with smoky, savory flavors and a creamy, cheesy finish.

It’s perfect for a summer dinner or as a filling side dish at your next barbecue.

Summer Vegetable and Feta Casserole

This Summer Vegetable and Feta Casserole is a light yet flavorful dish that combines colorful, seasonal veggies with the tangy richness of feta cheese.

The combination of fresh herbs and a crunchy topping makes it the ideal choice for summer meals.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1 cup fresh corn kernels
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a large bowl, combine the cherry tomatoes, yellow squash, zucchini, and corn. Toss with olive oil, dried basil, salt, and pepper.
3. Transfer the vegetable mixture to the baking dish.
4. Sprinkle crumbled feta and Parmesan cheese evenly over the top.
5. Sprinkle breadcrumbs on top for a crunchy finish.
6. Bake for 25–30 minutes, or until the top is golden and bubbly.

This casserole is fresh, tangy, and perfectly balanced with a satisfying crunch.

The feta adds an extra layer of flavor that really brings the summer veggies to life. It’s the perfect side dish for a light summer dinner or as part of a buffet spread.

Summer Bean and Veggie Casserole

Packed with hearty beans and vibrant vegetables, this casserole is a protein-rich, satisfying dish that celebrates the season’s bounty.

It’s easy to make, full of flavor, and ideal for a hearty vegetarian meal or a side dish to accompany grilled meats.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup fresh green beans, trimmed and chopped
• 1 cup diced tomatoes (fresh or canned)
• 1 red onion, diced
• 1 bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large bowl, combine cannellini beans, kidney beans, green beans, diced tomatoes, onion, bell pepper, chili powder, cumin, salt, and pepper.
3. Transfer the mixture into the prepared casserole dish.
4. Top with shredded cheddar cheese and breadcrumbs.
5. Drizzle with olive oil and bake for 25–30 minutes, or until the top is golden and bubbly.

This casserole is a filling and hearty dish, with the perfect combination of creamy beans and vibrant vegetables.

The chili powder and cumin give it a subtle heat, making it an ideal choice for those who enjoy a little extra flavor. Serve it with a side of rice or enjoy it on its own for a wholesome summer meal.

Mediterranean Zucchini and Tomato Casserole

This Mediterranean-inspired casserole is light yet satisfying, showcasing the best of summer’s zucchini and tomatoes.

With the addition of olives, feta cheese, and fresh herbs, this dish brings bold, tangy flavors to the table while keeping things fresh and healthy.

Ingredients:

• 2 medium zucchinis, sliced
• 2 large tomatoes, sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Layer the zucchini and tomato slices alternately in the baking dish.
3. Sprinkle with Kalamata olives, crumbled feta, Parmesan cheese, oregano, basil, salt, and pepper.
4. Drizzle olive oil over the top and then sprinkle breadcrumbs for a crunchy finish.
5. Bake for 25–30 minutes, or until the vegetables are tender and the top is golden brown.
6. Garnish with fresh parsley before serving.

This casserole is a true taste of the Mediterranean, with juicy tomatoes, tender zucchini, and a tangy, cheesy topping.

The olives and feta add a burst of flavor that elevates the dish, making it perfect as a light main or a side to grilled meats.

Roasted Carrot and Sweet Potato Casserole

The sweetness of roasted carrots and sweet potatoes shines in this simple yet flavorful casserole.

Topped with a crunchy pecan streusel, it’s a perfect balance of sweet and savory, making it ideal for both casual summer meals and more festive occasions.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 medium carrots, peeled and sliced
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Toss the sweet potatoes and carrots with olive oil, salt, and pepper, and spread them evenly in the baking dish.
3. Roast for 30–35 minutes, or until the vegetables are tender.
4. In a small bowl, combine the pecans, brown sugar, melted butter, and cinnamon.
5. Sprinkle the pecan mixture over the roasted vegetables and return to the oven for another 10 minutes, or until the topping is golden and crunchy.
6. Serve warm.

The natural sweetness of the sweet potatoes and carrots is enhanced by the buttery, cinnamon-sugar topping, making this casserole a comforting dish that’s perfect for any summer gathering or as a holiday side.

Spicy Eggplant and Tomato Casserole

This flavorful, spicy casserole combines tender eggplant with juicy tomatoes, garlic, and a variety of spices to create a savory dish with just the right amount of heat.

Topped with melted cheese, it’s a rich, satisfying meal or side that highlights the heartiness of summer vegetables.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 large tomatoes, chopped
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until soft, about 5 minutes.
3. Add the chopped tomatoes, red pepper flakes, paprika, cumin, salt, and pepper to the skillet and simmer for 10–15 minutes, or until the tomatoes break down and become saucy.
4. Layer the sliced eggplant in the casserole dish and pour the tomato sauce mixture over the top.
5. Sprinkle mozzarella and Parmesan cheese evenly over the casserole.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

This casserole is a perfect blend of savory and spicy flavors, with the eggplant absorbing all the delicious seasonings.

The melty cheese on top adds richness, making it a standout dish for a summer dinner or a side to complement grilled foods.

Corn and Bell Pepper Casserole

This Corn and Bell Pepper Casserole is a bright and flavorful dish that showcases the natural sweetness of corn and the vibrancy of bell peppers.

Creamy and cheesy with just a hint of spice, it’s the perfect side dish for a summer barbecue or family gathering.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a large bowl, mix together corn, diced bell peppers, sour cream, cream cheese, cheddar cheese, Parmesan cheese, olive oil, garlic powder, cumin, salt, and pepper.
3. Pour the mixture into the prepared casserole dish.
4. Sprinkle breadcrumbs on top for a crunchy finish.
5. Bake for 25–30 minutes, or until the cheese is melted and the top is golden brown.
6. Serve warm.

This casserole is creamy, cheesy, and slightly smoky, thanks to the cumin, making it the perfect balance of rich and fresh.

The crispy breadcrumb topping adds just the right texture. It’s a hit at summer gatherings and pairs wonderfully with grilled meats.

Summer Squash and Potato Casserole

This hearty Summer Squash and Potato Casserole combines tender squash and potatoes with a savory cream sauce and a crispy, cheesy topping.

It’s an easy yet impressive dish that can serve as a comforting side or a light vegetarian main.

Ingredients:

• 2 medium summer squash, sliced
• 2 large potatoes, peeled and thinly sliced
• 1/2 cup onion, chopped
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a skillet, sauté the chopped onion in olive oil until softened, about 5 minutes.
3. Layer the sliced potatoes, squash, and onions in the casserole dish.
4. In a separate bowl, mix the heavy cream, Gruyère cheese, garlic powder, thyme, salt, and pepper. Pour the cream mixture evenly over the vegetables.
5. Sprinkle Parmesan cheese and breadcrumbs on top for added crunch.
6. Bake for 30–35 minutes, or until the vegetables are tender and the top is golden and bubbly.
7. Serve warm.

The creamy sauce brings out the natural sweetness of the summer squash and potatoes, while the cheese adds a lovely richness.

This casserole is a comforting, flavorful dish that works beautifully for a weeknight meal or a holiday feast.

Herbed Vegetable Medley Casserole

This Herbed Vegetable Medley Casserole is packed with fresh seasonal vegetables, all brought together in a light, flavorful herb sauce.

With a crunchy topping and a touch of Parmesan, this casserole makes for a fresh, light side that’s perfect for summer dinners or picnics.

Ingredients:

• 1 cup diced carrots
• 1 cup green beans, trimmed and cut into pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced red bell pepper
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a medium saucepan, heat the heavy cream and vegetable broth over medium heat. Stir in parsley, thyme, salt, and pepper. Simmer for 5–7 minutes.
3. In the casserole dish, combine the carrots, green beans, corn, and red bell pepper.
4. Pour the herb sauce over the vegetables and toss to combine.
5. Sprinkle Parmesan cheese and breadcrumbs on top.
6. Bake for 20–25 minutes, or until the vegetables are tender and the top is golden and crispy.
7. Serve warm.

This light casserole brings out the best of summer vegetables with fresh herbs and a satisfying crunch on top.

It’s a perfect dish to accompany grilled meats or enjoy on its own for a simple, healthy meal.

Spaghetti Squash and Roasted Vegetable Casserole

This Spaghetti Squash and Roasted Vegetable Casserole combines the light, naturally sweet flavor of spaghetti squash with a mix of roasted vegetables, making for a deliciously healthy and satisfying dish.

It’s perfect as a vegetarian main or a side to complement any summer meal.

Ingredients:

• 1 medium spaghetti squash, roasted and shredded
• 1 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1/2 red onion, diced
• 1/2 cup bell peppers, diced (any color)
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Roast the spaghetti squash by cutting it in half lengthwise, removing the seeds, and drizzling with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40–45 minutes or until the squash is tender and can be shredded with a fork.
3. While the squash is roasting, toss the cherry tomatoes, zucchini, red onion, and bell peppers with olive oil, garlic powder, oregano, salt, and pepper. Roast in the oven for 20–25 minutes, or until tender.
4. Once the squash is ready, use a fork to scrape the flesh into strands and place in a large bowl.
5. Add the roasted vegetables to the spaghetti squash and toss to combine.
6. Transfer the mixture to the casserole dish and sprinkle with mozzarella and Parmesan cheese.
7. Bake for 15–20 minutes, or until the cheese is melted and golden.
8. Serve warm.

This casserole is light but packed with flavor, with the sweetness of roasted vegetables complementing the spaghetti squash’s texture.

It’s a great low-carb dish that still feels like a cozy, cheesy casserole.

Tomato and Basil Gratin

This Tomato and Basil Gratin highlights the best of summer’s juicy tomatoes, with a crunchy breadcrumb and basil topping.

It’s a simple, light casserole that’s perfect for a summer meal or as a side dish to a barbecue or grilled fish.

Ingredients:

• 4 large ripe tomatoes, sliced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Arrange the tomato slices in an even layer in the casserole dish.
3. Drizzle the olive oil over the tomatoes and sprinkle with dried oregano, garlic powder, salt, and pepper.
4. In a small bowl, combine the breadcrumbs, Parmesan cheese, and chopped basil. Sprinkle the mixture evenly over the tomatoes.
5. Bake for 20–25 minutes, or until the top is golden and crispy.
6. Serve warm as a side dish or light main.

This casserole is bursting with the flavors of summer tomatoes and fresh basil, with a satisfying crunchy topping that complements the juicy, tender tomatoes.

It’s an ideal addition to any summer meal, especially when paired with grilled chicken or seafood.

Cauliflower and Broccoli Cheese Casserole

This Cauliflower and Broccoli Cheese Casserole is a creamy, cheesy dish that’s a perfect way to enjoy two of summer’s most versatile vegetables.

With a smooth cheese sauce and a crispy breadcrumb topping, it’s comforting yet fresh and light.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 bunch of broccoli, cut into florets
• 1/2 cup cheddar cheese, shredded
• 1/4 cup cream cheese, softened
• 1/2 cup milk
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Steam the cauliflower and broccoli florets until tender, about 7–10 minutes.
3. In a saucepan, combine the cream cheese, milk, cheddar cheese, garlic powder, salt, and pepper over medium heat. Stir until the cheese is melted and the sauce is smooth.
4. In a large bowl, combine the steamed cauliflower and broccoli, then pour the cheese sauce over the vegetables. Stir to coat.
5. Transfer the mixture into the casserole dish and sprinkle the top with breadcrumbs and Parmesan cheese.
6. Bake for 20–25 minutes, or until the top is golden and bubbly.
7. Serve warm.

This casserole is creamy, cheesy, and full of nutritious vegetables.

The cauliflower and broccoli blend beautifully with the rich cheese sauce, while the breadcrumb topping adds a lovely crunch. It’s a great way to enjoy your veggies in a comforting, flavorful way.

Garlic Parmesan Green Bean Casserole

This Garlic Parmesan Green Bean Casserole is a twist on the classic, featuring fresh green beans in a rich, garlicky Parmesan sauce.

Topped with crispy fried onions and a sprinkle of fresh herbs, it’s a simple yet flavorful dish that’s perfect for any summer gathering.

Ingredients:

• 4 cups fresh green beans, trimmed
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup fried onions (for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Steam the green beans until just tender, about 5–7 minutes. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Stir in heavy cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Simmer for 2-3 minutes, or until the sauce thickens slightly.
5. Toss the green beans in the garlic Parmesan sauce, then transfer to the casserole dish.
6. Top with fried onions and bake for 20 minutes, or until the casserole is hot and the top is golden.
7. Garnish with fresh parsley and serve warm.

This casserole brings together the perfect combination of savory garlic and rich Parmesan, making it a delicious side dish.

The crispy onions on top add a satisfying crunch, giving you a perfect balance of flavors and textures.

Baked Ratatouille Casserole

Ratatouille, a classic French vegetable dish, gets a makeover in this baked casserole.

Featuring layers of zucchini, eggplant, bell peppers, and tomatoes, this casserole is both colorful and full of flavor, making it an ideal summer meal or side dish.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 medium tomatoes, thinly sliced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a bowl, mix olive oil, thyme, oregano, red pepper flakes, salt, and pepper.
3. Arrange the sliced vegetables (zucchini, eggplant, bell peppers, and tomatoes) in the casserole dish, layering them in a spiral pattern or stacking them upright.
4. Drizzle the olive oil mixture over the vegetables and cover the dish with foil.
5. Bake for 30 minutes, then remove the foil and bake for another 15–20 minutes, until the vegetables are tender and the top is golden.
6. Sprinkle with breadcrumbs and Parmesan cheese, then bake for an additional 5–7 minutes to crisp the top.
7. Garnish with fresh basil and serve warm.

This Ratatouille Casserole is a vibrant, Mediterranean-inspired dish that’s bursting with summer vegetables.

It’s light yet satisfying, and the crispy breadcrumb topping adds a delightful contrast to the tender vegetables.

Pasta Primavera Casserole

This Pasta Primavera Casserole brings together pasta and fresh, colorful summer vegetables in a creamy, cheesy sauce.

It’s a comforting yet light casserole, ideal for using up the bounty of summer vegetables.

Ingredients:

• 2 cups cooked pasta (penne, rotini, or fusilli work best)
• 1 cup broccoli florets, steamed
• 1 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1/2 cup frozen peas
• 1/2 cup cream cheese, softened
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a large bowl, combine the cooked pasta, broccoli, cherry tomatoes, zucchini, and peas.
3. In a separate bowl, mix together the cream cheese, ricotta cheese, mozzarella, Parmesan, milk, garlic powder, basil, salt, and pepper. Stir until smooth and creamy.
4. Toss the pasta and vegetables with the cheese mixture until everything is well-coated.
5. Transfer the mixture into the casserole dish and top with breadcrumbs.
6. Bake for 25–30 minutes, or until the top is golden and the casserole is heated through.
7. Serve warm.

This Pasta Primavera Casserole is a delightful combination of creamy cheese and fresh vegetables.

The breadcrumb topping adds a nice crunch, while the cheese brings all the flavors together in a satisfying dish.