Summer Garden Casserole Recipe

Name: Summer Garden Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 squash (yellow); 2 eggplant (small); 2 golden heirloom tomatoes; 1 avocado; 2 cups basil leaves; 1/2 cup olive oil; 1 cup butternut squash (large dice); 1/2 cup vegetable stock; 3 pieces bread (gluten free); 1/2 cup almond or coconut milk

Servings: persons

1
First, assemble all of your mise en place and preheat the oven to 400 F. Start by steaming the butternut squash in a pot with the stock.
2
Reserve some leaves of the basil for plating. Blend the avocado, olive oil and remaining basil until pureed. Season & set aside.
3
Cut the tomato into a large dice and puree. Season & set aside.
4
Once softened, puree the butternut squash with the vegetable stock, season, and set aside.
5
Make breadcrumbs by blending the bread until crumbled. Cut the eggplant into 1/4 inch slices and lightly season. dust with rice flour, then milk, then top with bread crumbs. Cook on a griddle or in a cast iron skillet until golden. Reserve on a few paper towels for assembly.
6
Slice Squash 2 inches in length, but thin, noodle like thickness.
7
Once your mise en place is ready to assemble, start layering! Do it however you would like and have fun with the textures and colors. Remember that you already seasoned all of the ingredients so I wouldn't do so at this stage. Once assembled, bake for 1 hour, or until the top has color and the casserole has solidified, with some give. Allow to cool for a bit before diving in! Feel free to garnish with leftover sauces and basil.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 squash (yellow), 2 eggplant (small), 2 golden heirloom tomatoes, 1 avocado, and more.

Yes, Summer Garden Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Garden Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions