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As the sun shines brightly and gardens flourish, there's no better time to indulge in the flavors of summer than with a Cheesy Fresh Summer Casserole. This vibrant dish is a celebration of the season, showcasing an array of fresh vegetables that burst with flavor and color. With an enticing combination of fresh zucchini, sweet corn, cherry tomatoes, and aromatic herbs, this casserole is not just a feast for the eyes but a wholesome meal that nourishes the body and soul.

Cheesy Fresh Summer Casserole

Embrace the flavors of summer with this Cheesy Fresh Summer Casserole! Bursting with vibrant zucchini, sweet corn, and juicy cherry tomatoes, this dish transforms simple seasonal ingredients into a wholesome meal. Perfect for summer gatherings or family dinners, it's both nutritious and customizable to fit dietary needs. With its creamy cheese topping and hearty quinoa base, this casserole is an enticing way to enjoy fresh produce while nourishing your body. Discover how to create this delightful dish and impress your guests or family.
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Ingredients
  

2 cups fresh zucchini, sliced

2 cups fresh corn kernels (about 4 ears of corn)

1 cup ripe cherry tomatoes, halved

1 cup cooked quinoa (or rice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp fresh basil, chopped (or ½ tsp dried basil)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 large eggs

1 cup milk

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.

    Sauté the vegetables: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Incorporate zucchini and corn: Add the sliced zucchini and fresh corn to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender. Season with salt, pepper, thyme, and basil.

        Combine the ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, cherry tomatoes, and half of both the mozzarella and Parmesan cheese. Mix well to combine.

          Make the custard mix: In a separate bowl, whisk together the eggs and milk. Season with a pinch of salt and pepper.

            Assemble the casserole: Pour the quinoa and vegetable mixture into the prepared baking dish. Evenly distribute the egg mixture over the top, then sprinkle with the remaining mozzarella and Parmesan cheese.

              Bake the casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.

                Cool and garnish: Once baked, remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley if desired before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6