Garden Harvest Casserole

A vibrant and hearty casserole that captures the essence of a garden-fresh harvest, combining the flavors of seasonal vegetables and creamy cheese. Perfect for any dinner table.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

2 cups diced zucchini

1 cup sliced bell peppers (red and yellow)

1 cup cherry tomatoes, halved

1 cup corn kernels

1/2 cup red onion, finely chopped

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup cooked quinoa

1/4 cup fresh basil, chopped

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat and sauté the garlic and red onion until fragrant.

3. Add zucchini, bell peppers, and corn to the skillet and cook until vegetables are slightly tender.

4. Stir in the cherry tomatoes and cooked quinoa, followed by the salt, pepper, and oregano.

5. Remove skillet from heat and mix in the fresh basil.

6. Transfer the mixture into a greased baking dish, spreading evenly.

7. Sprinkle mozzarella and Parmesan cheese on top.

8. Bake in the preheated oven for 25 minutes, or until the cheese is golden and bubbly.

9. Let the casserole cool for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C) and heat the casserole for 15 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.