26+ Delicious Summer Veggie Casserole Recipes You’ll Love

Summer is the perfect time to enjoy fresh, vibrant vegetables that are in season, and what better way to celebrate these colorful ingredients than with a veggie-packed casserole?

Whether you’re hosting a barbecue, planning a picnic, or simply want a comforting dish that showcases the best produce of the season, summer veggie casseroles are the answer.

These versatile dishes are not only easy to make, but they’re also incredibly satisfying, offering a hearty combination of flavors that are sure to please everyone at your table.

In this blog post, we’ve rounded up 26+ irresistible summer veggie casserole recipes that highlight everything from juicy tomatoes and zucchini to sweet corn and fresh herbs.

Each recipe is designed to make the most of summer’s bounty, offering a mix of light yet hearty meals that are perfect for warm-weather dining.

Whether you’re looking for a side dish or a main course, these casseroles will quickly become your go-to recipes for all your summer gatherings and cozy dinners.

26+ Delicious Summer Veggie Casserole Recipes You’ll Love

With summer in full swing, there’s no better time to embrace the flavors of the season.

From fresh zucchini and eggplant to sweet corn and bell peppers, summer veggies shine in these easy and delicious casserole recipes.

They are perfect for gatherings, family meals, or even meal prepping for the week ahead.

These dishes are not only a great way to incorporate more vegetables into your diet but also a fantastic way to enjoy the vibrant flavors of summer.

So, gather your ingredients, preheat your oven, and dive into these 26+ mouthwatering summer veggie casseroles that will bring color, flavor, and comfort to your table.

Garden Fresh Summer Veggie Casserole

Summer is the perfect time to showcase a bounty of fresh vegetables, and this Garden Fresh Summer Veggie Casserole does exactly that.

It’s light, colorful, and packed with seasonal flavors, making it a beautiful centerpiece or a hearty side for any summer gathering. Each layer of tender veggies soaks up a rich, herby tomato sauce, creating a dish that’s comforting without feeling heavy.

Ingredients:

• 2 zucchinis, thinly sliced
• 1 yellow squash, thinly sliced
• 1 eggplant, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 red bell pepper, chopped
• 1 cup marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella
• Olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, spread a thin layer of marinara sauce across the bottom.
3. Layer the zucchini, yellow squash, eggplant, tomatoes, and bell pepper vertically, slightly overlapping.
4. Drizzle the vegetables with olive oil and sprinkle with garlic, oregano, basil, salt, and pepper.
5. Pour the remaining marinara sauce evenly over the top.
6. Sprinkle Parmesan and mozzarella cheese over everything.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

This casserole brings the essence of summer to your table.

The tender, juicy veggies paired with gooey cheese and aromatic herbs will have everyone asking for seconds. It’s a dish you’ll find yourself making all season long!

Cheesy Corn and Zucchini Casserole

When sweet summer corn is at its peak, there’s no better way to celebrate it than with this Cheesy Corn and Zucchini Casserole.

It’s creamy, cheesy, and bursting with the natural sweetness of fresh vegetables. Whether served as a main dish or a hearty side, it’s a guaranteed crowd-pleaser at barbecues and potlucks.

Ingredients:

• 3 cups fresh corn kernels (about 4 ears)
• 2 medium zucchinis, grated and squeezed dry
• 1 cup cherry tomatoes, halved
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• ½ cup sour cream
• 2 eggs, beaten
• 1 cup crushed buttery crackers
• 3 tbsp melted butter
• Salt and pepper to taste
• 1 tsp paprika
• Chopped parsley for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine corn, zucchini, cherry tomatoes, onion, and garlic.
3. Stir in cheddar cheese, Monterey Jack cheese, sour cream, and beaten eggs until well mixed. Season with salt, pepper, and paprika.
4. Transfer the mixture to the prepared baking dish.
5. In a small bowl, mix crushed crackers with melted butter and sprinkle over the top of the casserole.
6. Bake uncovered for 30–35 minutes, or until the top is golden and the casserole is set.
7. Garnish with chopped parsley before serving.

Every bite of this casserole is a celebration of summer’s best flavors.

The mix of creamy cheese, juicy tomatoes, and sweet corn creates a balanced, irresistible dish that’s comforting without being heavy. It’s perfect for your next sunny day feast!

Mediterranean Summer Veggie Bake

Take your taste buds on a trip to the Mediterranean with this vibrant and flavorful Summer Veggie Bake.

Full of roasted vegetables, tangy feta cheese, and fresh herbs, this casserole is the ultimate healthy comfort food. It’s light yet satisfying, making it ideal for warm-weather dinners or al fresco lunches.

Ingredients:

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss all vegetables and garlic with olive oil, oregano, thyme, red pepper flakes, salt, and pepper.
3. Spread the vegetables evenly in a large baking dish.
4. Roast uncovered for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
5. Sprinkle crumbled feta over the vegetables and return to the oven for an additional 5 minutes until the feta is slightly melted.
6. Remove from the oven and sprinkle with fresh parsley and basil before serving.

This Mediterranean Summer Veggie Bake is a true celebration of sun-ripened produce and bright, bold flavors.

It’s a simple dish that feels luxurious, bringing a taste of a seaside villa right to your dinner table. Serve it as a main dish with crusty bread or as a stunning side alongside grilled meats!

Summer Squash and Mushroom Casserole

This Summer Squash and Mushroom Casserole is a delightful blend of earthy mushrooms, sweet squash, and creamy sauce, all topped with crispy breadcrumbs.

It’s a simple yet elegant dish that highlights the flavors of summer’s finest vegetables and is perfect for a cozy dinner or as a side for your next barbecue.

Ingredients:

• 2 medium yellow squash, sliced
• 2 medium zucchini, sliced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1/2 cup breadcrumbs (preferably panko)
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until soft and fragrant, about 3–4 minutes.
3. Add the mushrooms and cook until they release their moisture, about 5 minutes.
4. Stir in the squash and zucchini, cooking for another 3–5 minutes until tender. Season with thyme, salt, and pepper.
5. Pour the heavy cream over the vegetables and sprinkle with Parmesan cheese. Stir to combine.
6. Transfer the vegetable mixture to the prepared baking dish and spread evenly.
7. Top with breadcrumbs and bake uncovered for 25 minutes or until golden and bubbly.
8. Let it sit for a few minutes before serving.

This casserole delivers a comforting richness while still showcasing the light, fresh taste of summer squash.

The crispy breadcrumb topping adds a satisfying crunch, making this a perfect addition to any meal.

Roasted Veggie and Quinoa Casserole

For a healthy yet hearty dish, this Roasted Veggie and Quinoa Casserole is a perfect choice. Packed with nutritious quinoa, roasted vegetables, and a burst of flavors from fresh herbs and tangy feta cheese, it’s both filling and satisfying.

This dish is ideal for meal prep or as a vibrant side to any summer barbecue.

Ingredients:

• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 eggplant, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 1/2 cup vegetable broth (or water)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the diced bell pepper, zucchini, squash, and eggplant in olive oil, garlic powder, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
3. While the vegetables roast, cook the quinoa according to package instructions, using vegetable broth for extra flavor.
4. Once the quinoa is cooked and vegetables are roasted, combine them in a large bowl, adding the feta cheese and fresh parsley. Stir gently.
5. Add the lemon juice and adjust the seasoning with more salt and pepper if needed.
6. Transfer the mixture into a greased 9×13-inch baking dish and bake for 10 minutes to allow the flavors to meld together.
7. Serve warm.

This casserole is the perfect blend of health and taste.

The roasted vegetables bring out the sweetness, while the quinoa adds a nutty texture. It’s a refreshing and filling dish that’s great for light summer dinners or picnics.

Creamy Broccoli and Cauliflower Casserole

This Creamy Broccoli and Cauliflower Casserole is a wonderfully creamy, cheesy, and veggie-packed dish.

With a luscious cream sauce, tender broccoli, and cauliflower, it makes for a comforting casserole that’s perfect for family dinners, summer potlucks, or simply enjoying as a hearty side dish.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried mustard (optional)
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Bring a large pot of salted water to a boil. Blanch the broccoli and cauliflower for about 3 minutes, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until soft, about 4–5 minutes.
4. In a separate bowl, mix the mayonnaise, sour cream, half of the cheddar cheese, and dried mustard (if using). Stir in the cooked onions and garlic. Season with salt and pepper.
5. Combine the broccoli, cauliflower, and creamy mixture in a large bowl. Stir well to coat the veggies.
6. Pour the mixture into the prepared baking dish and top with the remaining cheddar cheese and panko breadcrumbs.
7. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
8. Garnish with chopped parsley before serving.

This casserole is the ultimate comfort food, providing a creamy, cheesy texture that’s balanced perfectly by the freshness of broccoli and cauliflower.

It’s a hearty dish that can stand on its own or pair beautifully with grilled meats or other summer sides.

Sweet Potato and Carrot Casserole

This Sweet Potato and Carrot Casserole is a hearty, comforting dish that brings together the earthy sweetness of root vegetables with a creamy, savory topping.

It’s a perfect way to incorporate nutrient-dense veggies into your meals while keeping things light and fresh for summer dining.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 3 large carrots, peeled and diced
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup breadcrumbs
• 2 tbsp melted butter
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large pot, boil the diced sweet potatoes and carrots until fork-tender, about 10–15 minutes. Drain and set aside.
3. Mash the sweet potatoes and carrots together in a large bowl. Stir in olive oil, cinnamon, nutmeg, salt, and pepper. Mix in sour cream for added creaminess.
4. Transfer the mashed vegetable mixture to the prepared baking dish and spread evenly.
5. In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the top of the casserole.
6. Sprinkle grated cheddar cheese over the breadcrumb topping.
7. Bake for 25–30 minutes, until golden and bubbly.
8. Garnish with fresh parsley before serving.

This casserole delivers a wonderfully rich, creamy texture with a subtle sweetness from the sweet potatoes and carrots.

The crispy breadcrumb and cheese topping adds a delightful crunch, making it a comforting yet healthy choice for any summer meal.

Pesto Veggie and Rice Casserole

For a fresh, herb-packed dish, this Pesto Veggie and Rice Casserole is a must-try.

It combines the nutty richness of pesto with fresh, seasonal vegetables and fluffy rice, creating a savory and satisfying casserole that’s perfect for any summer occasion. It’s also a great way to use up extra pesto and seasonal vegetables!

Ingredients:

• 1 cup cooked rice (brown or white)
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 cup spinach leaves
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, mix the cooked rice, cherry tomatoes, zucchini, and spinach leaves.
3. Stir in pesto sauce, making sure the rice and vegetables are well-coated. Season with salt and pepper to taste.
4. Transfer the mixture to the prepared baking dish and spread evenly.
5. Sprinkle the mozzarella and Parmesan cheeses over the top.
6. Drizzle with olive oil and bake for 20–25 minutes, until the cheese is melted and golden.
7. Let it cool for a few minutes before serving.

This Pesto Veggie and Rice Casserole is bursting with flavor.

The pesto adds a vibrant, herby note that ties everything together, while the melted cheese brings a creamy richness. It’s a great main dish or side dish for a summer picnic or BBQ!

Grilled Veggie and Ricotta Casserole

This Grilled Veggie and Ricotta Casserole combines smoky, grilled vegetables with the creamy richness of ricotta cheese, creating a light but satisfying summer dish.

Perfect for any barbecue or outdoor dinner, it’s a casserole that celebrates the flavors of the grill with a savory and indulgent twist.

Ingredients:

• 1 eggplant, sliced into rounds
• 2 zucchinis, sliced into rounds
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1 tbsp fresh basil, chopped
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the sliced vegetables with olive oil and season with salt, pepper, and dried oregano.
3. Grill the eggplant, zucchini, and bell peppers for about 4–5 minutes per side until tender and lightly charred.
4. In a medium bowl, combine ricotta cheese, Parmesan cheese, and chopped basil. Season with salt and pepper.
5. After grilling, slice the peppers into strips and chop the eggplant and zucchini into bite-sized pieces.
6. Layer the grilled vegetables in a greased 9×13-inch baking dish, then spoon the ricotta mixture over the top.
7. Bake in the preheated oven at 375°F (190°C) for 15 minutes, until the cheese is bubbly and slightly golden.
8. Let it cool for a few minutes before serving.

The smoky grilled vegetables combined with the creamy ricotta cheese make this casserole an unforgettable summer dish.

The fresh basil and Parmesan add a layer of flavor that ties everything together, offering a unique and satisfying take on a classic veggie casserole.

Mediterranean Roasted Vegetable Casserole

This Mediterranean Roasted Vegetable Casserole is a vibrant and flavorful dish that showcases the best of summer vegetables.

Roasted eggplant, tomatoes, and bell peppers are combined with a rich herb-infused tomato sauce and topped with crumbled feta and olives for a Mediterranean-inspired treat. It’s light, tangy, and full of flavor—perfect for a summer dinner.

Ingredients:

• 1 eggplant, diced
• 2 red bell peppers, diced
• 2 yellow bell peppers, diced
• 1 red onion, sliced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup tomato sauce
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and chopped
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the eggplant, bell peppers, red onion, and cherry tomatoes with olive oil, garlic, oregano, basil, salt, and pepper.
3. Spread the vegetables evenly in the baking dish and roast for 25–30 minutes, until they are tender and lightly browned.
4. After roasting, pour the tomato sauce over the vegetables and mix to combine.
5. Sprinkle crumbled feta cheese and chopped Kalamata olives over the top.
6. Return to the oven and bake for another 10 minutes until the cheese is melted.
7. Garnish with fresh parsley before serving.

This Mediterranean casserole is a burst of fresh, tangy, and savory flavors.

The roasted vegetables are enhanced by the richness of feta and the briny olives, making this casserole a perfect companion to grilled meats or as a standalone vegetarian dish.

Summer Corn and Pea Casserole

Sweet summer corn and tender peas come together in this light and creamy casserole.

The combination of fresh corn and peas with a rich, cheesy sauce creates a comforting dish that’s full of summer flavors. It’s easy to make and perfect for a family dinner or a potluck gathering.

Ingredients:

• 3 cups fresh corn kernels (about 4 ears)
• 1 cup fresh peas (or frozen if necessary)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the corn and peas. Stir in sour cream, mayonnaise, garlic powder, smoked paprika, salt, and pepper.
3. Transfer the mixture to the prepared baking dish and spread evenly.
4. Sprinkle shredded cheddar cheese over the top.
5. In a small bowl, mix the melted butter with breadcrumbs and sprinkle the mixture over the casserole.
6. Bake for 25–30 minutes, until the casserole is bubbly and golden on top.
7. Let cool for a few minutes before serving.

This casserole is the epitome of summer sweetness.

The natural sweetness of corn and peas is enhanced by the creamy sauce and cheesy topping, making it a dish that everyone will enjoy. It’s perfect for pairing with grilled meats or served as a side to any barbecue.

Avocado and Black Bean Casserole

This Avocado and Black Bean Casserole is a zesty, vibrant dish that’s packed with protein and healthy fats.

Creamy avocado, hearty black beans, and a tangy salsa come together in this easy-to-make casserole, offering a rich flavor profile with a touch of spice. It’s a great choice for a vegetarian main dish or as a side to your summer meal.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
• 1 cup salsa (mild or spicy, your choice)
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup shredded Mexican cheese blend
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a small baking dish.
2. In a large bowl, combine the diced avocados, black beans, salsa, corn, cumin, chili powder, salt, and pepper.
3. Transfer the mixture to the greased baking dish and spread it out evenly.
4. Sprinkle shredded Mexican cheese over the top and bake for 20–25 minutes, until the cheese is melted and bubbly.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

This casserole is an explosion of flavor, with creamy avocado and hearty black beans providing the perfect base for the tangy salsa and melted cheese.

It’s a quick, healthy, and satisfying dish that captures the best of summer ingredients.

Roasted Sweet Potato and Kale Casserole

This Roasted Sweet Potato and Kale Casserole is a hearty and nutritious dish that balances the sweetness of roasted sweet potatoes with the earthy flavor of kale.

It’s a comforting yet light casserole, making it perfect for summer dinners, especially when served alongside grilled chicken or fish.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 cups kale, stems removed and chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs (preferably panko)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Toss the diced sweet potatoes in olive oil, smoked paprika, thyme, salt, and pepper, and spread them in an even layer on a baking sheet.
3. Roast sweet potatoes for 25–30 minutes, or until they are tender and lightly browned.
4. While the sweet potatoes roast, sauté the kale with garlic in a bit of olive oil in a large skillet over medium heat until wilted, about 5 minutes. Season with salt and pepper.
5. Once the sweet potatoes are done roasting, transfer them to a large bowl and mix with the sautéed kale, Parmesan cheese, and half of the mozzarella cheese.
6. Transfer the mixture to the prepared baking dish and top with the remaining mozzarella cheese and breadcrumbs.
7. Bake for an additional 15–20 minutes, or until the top is golden and the cheese is melted.
8. Let cool for a few minutes before serving.

This casserole brings together sweet, savory, and cheesy flavors in a way that’s both comforting and healthy.

The tender sweet potatoes and rich kale are complemented by the crispy breadcrumb topping, making it a satisfying dish for any summer meal.

Summer Veggie and Quiche Casserole

This Summer Veggie and Quiche Casserole combines the fresh flavors of summer vegetables with the richness of a quiche.

Packed with zucchini, bell peppers, onions, and fresh herbs, it’s the perfect casserole for breakfast, brunch, or a light dinner. Plus, it’s easy to prepare and can be enjoyed warm or at room temperature.

Ingredients:

• 2 cups zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup milk
• 1/4 cup heavy cream
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and bell peppers, cooking until soft, about 5 minutes.
3. Add the zucchini to the skillet and cook for another 3 minutes, until tender. Season with salt, pepper, and dried oregano.
4. In a large bowl, whisk together the eggs, milk, and heavy cream. Stir in the shredded cheddar and crumbled feta cheese.
5. Add the sautéed vegetables to the egg mixture and stir to combine.
6. Pour the mixture into the prepared baking dish and bake for 25–30 minutes, or until the casserole is set and golden on top.
7. Garnish with fresh basil before serving.

This casserole has all the delicious flavors of a quiche without the crust, making it a lighter alternative that’s still packed with flavor.

The cheesy, egg-based mixture complements the fresh, sautéed vegetables, creating a perfect summer dish.

Spaghetti Squash Primavera Casserole

This Spaghetti Squash Primavera Casserole is a lighter alternative to traditional pasta casseroles. With tender spaghetti squash and a medley of colorful, sautéed vegetables, it’s a fresh and satisfying dish that’s perfect for a summer evening.

The creamy ricotta cheese and Parmesan make it rich without being heavy, and the fresh basil adds a pop of brightness.

Ingredients:

• 1 medium spaghetti squash, roasted and shredded
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cut the spaghetti squash in half, remove the seeds, and roast it cut-side down on a baking sheet for 40–45 minutes, until tender. Once roasted, shred the squash with a fork to create the “noodles.”
3. Heat olive oil in a large skillet over medium heat. Add the zucchini, yellow squash, and garlic, sautéing for about 5–7 minutes, until tender.
4. Stir in the cherry tomatoes and cook for an additional 2 minutes until softened. Season with oregano, crushed red pepper flakes (if using), salt, and pepper.
5. In a large bowl, combine the shredded spaghetti squash, sautéed vegetables, ricotta cheese, and half of the Parmesan cheese. Mix well.
6. Transfer the mixture to the prepared baking dish and top with the remaining Parmesan and mozzarella cheeses.
7. Bake for 20–25 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Spaghetti Squash Primavera Casserole is a great way to enjoy a lighter, veggie-packed alternative to traditional pasta casseroles.

The squash provides a noodle-like texture, while the fresh veggies and creamy cheese bring comfort and flavor to every bite.

Roasted Butternut Squash and Chickpea Casserole

This Roasted Butternut Squash and Chickpea Casserole combines the sweetness of roasted squash with the hearty texture of chickpeas.

Topped with a sprinkle of Parmesan and fresh herbs, this casserole is a nutritious and satisfying dish perfect for a light summer dinner or as a side dish for a larger meal.

Ingredients:

• 3 cups butternut squash, peeled and diced
• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Toss the butternut squash, chickpeas, and red onion in olive oil, cumin, coriander, turmeric, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 30–35 minutes, or until the squash is tender and lightly caramelized.
4. Transfer the roasted vegetables and chickpeas to the prepared baking dish. Top with crumbled feta cheese and bake for an additional 10 minutes, allowing the cheese to melt slightly.
5. Garnish with fresh cilantro before serving.

This casserole brings together rich, earthy spices and the natural sweetness of butternut squash.

The chickpeas add a satisfying protein boost, while the feta cheese provides a creamy contrast. It’s a perfect vegetarian dish full of flavor and texture.

Ratatouille Casserole

This Ratatouille Casserole is a fantastic way to enjoy all the classic Mediterranean vegetables in one comforting dish. Eggplant, zucchini, tomatoes, and bell peppers come together in a tomato-based sauce, creating a warm and hearty casserole.

It’s a colorful and nutritious dish that highlights the flavors of summer.

Ingredients:

• 1 eggplant, sliced into rounds
• 2 zucchinis, sliced into rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
3. Stir in the crushed tomatoes, thyme, oregano, salt, and pepper. Let simmer for 10 minutes to blend the flavors.
4. In the prepared baking dish, layer the sliced eggplant, zucchini, bell peppers, and cherry tomatoes in a spiral or pattern. Pour the tomato sauce over the top, making sure the vegetables are evenly covered.
5. Sprinkle the grated Parmesan cheese over the top and bake for 35–40 minutes, or until the vegetables are tender and the sauce is bubbling.
6. Garnish with fresh basil before serving.

This Ratatouille Casserole is bursting with Mediterranean flavors, with the tomatoes and herbs providing a deliciously tangy sauce that complements the roasted vegetables.

It’s a perfect dish to serve as a main or a side.

Corn and Zucchini Casserole

This Corn and Zucchini Casserole is a bright and savory dish that showcases two classic summer vegetables.

The sweetness of the corn combines beautifully with the mild flavor of zucchini, and a creamy, cheesy base brings everything together. It’s the perfect casserole to make when you want something light but satisfying.

Ingredients:

• 2 cups fresh corn kernels (about 3 ears of corn)
• 2 medium zucchinis, diced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the corn kernels, diced zucchini, sour cream, mayonnaise, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Transfer the mixture to the prepared baking dish and spread evenly.
4. In a small bowl, mix the breadcrumbs with the melted butter and sprinkle over the top of the casserole.
5. Bake for 25–30 minutes, until the casserole is golden and bubbly.
6. Let cool for a few minutes before serving.

This Corn and Zucchini Casserole is a perfect side dish that’s both comforting and refreshing.

The creamy, cheesy filling complements the crisp texture of the corn and zucchini, making it a delightful dish for any summer meal.

Spinach and Artichoke Casserole

This Spinach and Artichoke Casserole is a twist on the classic dip, transforming it into a warm, cheesy, and comforting casserole.

Fresh spinach and artichokes come together with a creamy base and plenty of cheese for a dish that’s rich, satisfying, and full of flavor. It’s perfect for a summer gathering or as a side to grilled meats.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the chopped spinach, artichokes, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Transfer the mixture into the prepared baking dish and spread evenly.
4. In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the top of the casserole.
5. Bake for 25–30 minutes, or until the casserole is bubbly and golden on top.
6. Let it cool for a few minutes before serving.

This casserole is the perfect combination of creamy, cheesy, and savory flavors.

The spinach and artichokes meld beautifully with the creamy sauce, while the breadcrumb topping provides a crispy contrast. It’s a crowd-pleaser for any occasion.

Summer Veggie and Tofu Casserole

Packed with protein and fresh veggies, this Summer Veggie and Tofu Casserole is a light, healthy, and satisfying dish.

With zucchini, bell peppers, and tofu, it offers a balance of flavors and textures. The tofu absorbs the seasoning beautifully, while the veggies bring a burst of freshness.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup tomato sauce
• 1/2 cup shredded mozzarella cheese (optional)
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the tofu cubes and sauté for 5–7 minutes until golden brown on all sides.
3. Add the diced zucchini, bell peppers, and cherry tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally.
4. Stir in the tomato sauce, dried basil, garlic powder, salt, and pepper. Let the mixture simmer for 2–3 minutes to combine the flavors.
5. Transfer the tofu and veggie mixture to the prepared baking dish and spread evenly. Top with shredded mozzarella cheese, if using.
6. Bake for 20–25 minutes, or until the casserole is heated through and the cheese is melted (if using).
7. Garnish with fresh basil before serving.

This casserole is packed with plant-based protein from tofu and a variety of vibrant summer vegetables.

It’s light yet filling, making it a great option for a healthy dinner or lunch.

Broccoli and Cauliflower Rice Casserole

This Broccoli and Cauliflower Rice Casserole is a low-carb, healthy alternative to traditional rice casseroles.

It combines the freshness of broccoli with cauliflower rice for a deliciously creamy dish that’s perfect for a lighter summer meal. It’s also a great way to sneak in extra veggies!

Ingredients:

• 4 cups broccoli florets, steamed until tender
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk (or plant-based milk)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the steamed broccoli, cauliflower rice, sour cream, Parmesan cheese, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Transfer the mixture into the prepared baking dish and spread evenly.
4. In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the top of the casserole.
5. Bake for 20–25 minutes, or until the casserole is golden and bubbly.
6. Let it cool for a few minutes before serving.

This Broccoli and Cauliflower Rice Casserole is a great option for anyone looking for a healthier, low-carb side dish.

The creamy texture and cheesy flavor make it comforting, while the cauliflower rice keeps it light and nutritious.

Grilled Vegetable and Polenta Casserole

This Grilled Vegetable and Polenta Casserole is a hearty yet light dish that highlights the smoky flavors of summer vegetables.

The creamy polenta base provides a comforting texture, while the grilled vegetables add a burst of flavor. It’s perfect for a summer dinner or potluck!

Ingredients:

• 1 cup polenta (cornmeal)
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush the vegetables with olive oil and season with salt and pepper. Grill the zucchini, eggplant, and bell peppers for about 3–4 minutes per side, until tender and slightly charred.
2. In a medium saucepan, bring vegetable broth to a boil. Stir in the polenta and reduce heat to low. Cook, stirring frequently, until the polenta thickens and becomes creamy, about 5–7 minutes. Season with salt and pepper to taste.
3. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
4. Spread a layer of polenta at the bottom of the prepared dish. Layer the grilled vegetables on top of the polenta, followed by a sprinkle of mozzarella and Parmesan cheese.
5. Bake for 15–20 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This casserole is both comforting and fresh, with creamy polenta serving as the perfect base for the smoky grilled vegetables.

It’s a flavorful, satisfying dish that brings summer’s best produce into the spotlight.

Sweet Corn and Bell Pepper Casserole

This Sweet Corn and Bell Pepper Casserole is an easy and flavorful summer dish that brings together the natural sweetness of corn and the crunch of bell peppers.

The creamy and cheesy base adds richness, while a touch of spice from chili powder gives it an exciting kick.

Ingredients:

• 3 cups fresh corn kernels (about 4 ears)
• 2 red bell peppers, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the fresh corn kernels, diced bell peppers, onion, sour cream, mayonnaise, shredded cheddar cheese, Parmesan cheese, chili powder, salt, and pepper. Mix well.
3. Pour the mixture into the prepared baking dish and spread evenly.
4. If using, sprinkle crushed tortilla chips on top for added crunch.
5. Bake for 25–30 minutes, or until the casserole is golden and bubbly.
6. Let it cool slightly before serving.

This casserole combines the sweetness of corn with the crunch of bell peppers, creating a refreshing yet rich dish.

The cheesy, creamy texture balances perfectly with the slight heat from the chili powder, making this an irresistible side dish.

Veggie Lasagna Casserole

This Veggie Lasagna Casserole is a lighter twist on traditional lasagna, using fresh summer vegetables instead of meat.

Layers of zucchini, spinach, and mushrooms combine with a rich tomato sauce and melted cheese to create a comforting dish that’s perfect for any summer meal.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup cooked pasta (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Add the mushrooms, zucchini, and spinach. Cook for 5–7 minutes, until softened. Season with salt, pepper, basil, and oregano.
3. In a separate bowl, combine the ricotta cheese with 1/2 cup of mozzarella cheese and Parmesan cheese.
4. In the prepared baking dish, spread a thin layer of crushed tomatoes at the bottom. Layer the sautéed vegetables, followed by a spoonful of the ricotta mixture, and repeat until all the ingredients are used. Top with the remaining mozzarella cheese.
5. Bake for 25–30 minutes, or until the cheese is melted and bubbly.
6. Let it cool for a few minutes before serving.

This Veggie Lasagna Casserole is a fresh take on the classic dish, packed with vibrant vegetables and layers of creamy, cheesy goodness.

It’s a great option for a lighter meal that doesn’t sacrifice flavor.