It may be fall, but the deep heat I experienced on both the east and west coasts last week was no indication. A football tailgate spent seeking shade rather than warmth has thankfully delayed the inevitable seasonal shift in mindset.And since summer produce remains readily available at the farmers market, the hearty squashes can be nudged out for a bit longer as far as I’m concerned. Soon enough.
Try to fit this colorful, flavorful veggie casserole in before the turn. You get the joy of layering but without the heavy prep of lasagna. And you can delete, substitute or add just about any vegetable which is a great way to use things up you have on hand. Any way you stack it, it’s simple to throw together and delicious to go along with any meat, poultry or fish.
Zucchini, Mushroom and Tomato Roasted Casserole
- 3-5 Zucchini, sliced lengthwise or in rounds (amount depends on variety/size)
- 15 Mushrooms (sliced)
- 5 Scallions (sliced up to dark green stalk)
- Tomatoes (one basket cherry or 4 -5 sliced whole *)
- 1 Tablespoon Salt (Herb, Large Grain or Kosher)
- 3/4 Tablespoon Black Pepper, preferably freshly ground
- 1 Tablespoon Thyme (Dried)
- 1 Teaspoon Red Pepper Flakes
- 3 Tablespoons Olive Oil
- 1/2 Cup or more Parmesan Cheese
Note – Measurements are approximate.
* If using whole tomatoes, slice and place on a paper towel while prepping other ingredients to soak some of their liquid.
- Preheat the oven to 350.
- Arrange 1/3 of the vegetables on the bottom of an oiled or buttered medium baking dish.
- Sprinkle with 1/3 of the salt, pepper, thyme, and red pepper flakes.
- Pour 1 tablespoon of olive oil over and sprinkle with 1/3 of the parmesan cheese.
- Repeat three times.
- Bake at 350 for about 30 minutes.