Garden Harvest Casserole

🕒 Prep: 20 min
🔥 Cook: 25 min
🍽 Serves: 6
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Welcome to a vibrant celebration of fresh garden flavors with our Garden Harvest Casserole! This dish is all about capturing the essence of summer in a comforting, cheesy bake. Whether you're enjoying a farmer’s market bounty or using up your garden's harvest, this casserole is a crowd-pleaser.

Ingredients for Garden Harvest Casserole

Zucchini brings a tender texture and absorbs the flavors beautifully. Bell peppers add a sweet crunch, while the cherry tomatoes offer a burst of juicy acidity. Corn kernels lend a hint of sweetness that balances the savory elements. The red onion and garlic provide a fragrant base. Quinoa gives the dish a protein boost and hearty bite. The combination of mozzarella and Parmesan cheese creates a melty, golden topping that ties everything together. Finally, fresh basil adds a refreshing herbal note.

Tips & Tricks

  • Use leftover quinoa from another meal to save time.
  • Try adding a pinch of red pepper flakes for a little heat.
  • If you prefer a vegan option, substitute the cheese with a plant-based alternative.

Serving Suggestions

Pair this casserole with a simple green salad tossed with lemon vinaigrette for a refreshing contrast. A crusty loaf of bread or garlic knots would also complement the richness of the cheese beautifully. For a wine pairing, a crisp Sauvignon Blanc works wonders with the dish's flavors.

Frequently Asked Questions

Can I make this casserole ahead of time?
Absolutely! You can assemble it a day in advance and bake it when you’re ready to serve.
What can I use instead of quinoa?
Cooked rice or couscous makes a great substitute.
How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.

Garden Harvest Casserole Recipe Walkthrough

First things first, preheat your oven to 375°F (190°C). While that's heating up, grab a large skillet and warm up the olive oil over medium heat. Toss in the minced garlic and chopped red onion. You'll want to sauté these until they’re nice and fragrant — about a minute or two should do it.

Next, add in the diced zucchini, sliced bell peppers, and corn kernels. Stir them around and let them cook until they're just starting to soften. This usually takes about 5 minutes. Once the veggies are tender, mix in the halved cherry tomatoes and cooked quinoa. Sprinkle in the salt, black pepper, and dried oregano. Give it all a good stir to combine everything evenly.

Take the skillet off the heat and stir in the fresh basil. This keeps its flavor bright and fresh. Now, transfer the whole mixture into a greased baking dish, smoothing it out so it's nice and even. Sprinkle the shredded mozzarella and grated Parmesan right over the top.

Pop the dish into your preheated oven and let it bake for about 25 minutes, or until the cheese is golden and bubbly. Once out of the oven, let it cool for about 5 minutes before serving. This helps everything set a bit and makes serving easier.

Why You'll Love This Recipe

  • Quick to prepare, making it perfect for busy weeknights.
  • Loaded with colorful, nutrient-packed vegetables.
  • A hearty vegetarian option that satisfies even the meat-lovers.
  • Customizable with whatever veggies you have on hand.

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

Step-by-step 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.

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