Summer Vegetable Casserole Recipe

Name: Summer Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 3 small zucchini, sliced; 3 small yellow squash, sliced; 2 green bell peppers, sliced; 2 red bell peppers, sliced; 3 banana peppers, seeded and sliced; 2 sweet onions, sliced and chopped; 5 eggs; 1 cup heavy cream; 2 tablespoons all-purpose flour; 8 ounces processed cheese food, cubed (eg. Velveeta); 2 cups seasoned bread crumbs; 1 cup grated parmesan cheese; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon seasoning salt; ½ teaspoon black pepper

Servings: persons

¼ cup olive oil
3 small zucchini, sliced
3 small yellow squash, sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
3 banana peppers, seeded and sliced
2 sweet onions, sliced and chopped
5 eggs
1 cup heavy cream
2 tablespoons all-purpose flour
8 ounces processed cheese food, cubed (eg. Velveeta)
2 cups seasoned bread crumbs
1 cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon seasoning salt
½ teaspoon black pepper

1
Pre-heat oven to 350 degrees F (190 degrees C).
2
Heat olive oil in a large skillet over medium high heat.
3
Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.
4
Meanwhile, in a bowl, whisk together eggs, cream, and flour.
5
Arrange vegetables in the bottom of a large glass baking dish.
6
Sprinkle with seasonings.
7
Distribute cheese cubes evenly over the vegetables.
8
Pour in the egg mixture.
9
Spread bread crumbs and Parmesan cheese over the top.
10
Bake in the preheated oven for about an hour, or until nicely browned.

963

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: ¼ cup olive oil, 3 small zucchini, sliced, 3 small yellow squash, sliced, 2 green bell peppers, sliced, and more.

Yes, Summer Vegetable 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 Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions