Summer Veggie Casserole is a delicious way to use all those colorful summer vegetables popping up in the produce section
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6
Author Meme
Ingredients
2mediumzucchinisliced
2mediumyellow squashsliced
1mediumtomatosliced
½teaspoonsaltdivided
1tablespoonbutterdivided
1cupricotta cheese
2tablespoonchopped fresh basil
1clovegarlicminced
1egg
½cupparmesan cheesedivided
10crackerscrushed
Instructions
Slice the veggies and let them sit on paper towels to absorb a little extra moisture. Sprinkle with about ¼ teaspoon salt.
Preheat oven to 375*F. Grease an 8-inch baking dish with 1 teaspoon of butter. Set aside.
Meanwhile, stir together the ricotta, ¼ teaspoon salt, basil, garlic, egg, and ¼ cup parmesan cheese.
Layer a third of the sliced veggies into the greased baking dish. Top with half of the cheese mixture. Put another layer of veggies over the cheese mixture. Top with the remaining cheese mixture. Add the remaining veggies over the top. Cover baking dish with foil, and bake in preheated oven for 20 minutes.
Remove foil and sprinkle with remaining ¼ cup cheese. Sprinkle with the cracker crumbs. Melt the remaining two teaspoons of butter and pour it over the cracker crumbs. Return casserole to the oven and bake another 15-20 minutes until veggies are cooked and topping is browned.