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Garden Casserole Recipe
Garden Casserole Recipe photo by Taste of Home

Garden Casserole Recipe

Publisher Photo
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
TOTAL TIME: Prep: 25 min. + standing Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 pounds eggplant, peeled
  • 5 teaspoons salt, divided
  • 1/4 cup olive oil
  • 2 medium onions, finely chopped
  • 2 medium zucchini, sliced 1/2 inch thick
  • 2 garlic cloves, minced
  • 5 medium tomatoes, peeled and chopped
  • 2 celery ribs, sliced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  1. Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.
  2. Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese.
  3. Pour into a greased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
Originally published as Garden Casserole in Taste of Home June/July 1995, p37

Reviews for Garden Casserole

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MY REVIEW
Reviewed Aug. 22, 2012

"Second time I've made this. Added half a green and red pepper to it; made my own bread crumbs to reduce salt; only used 2 TBSP olive oil and instead of mozz I used asiago and gruyere cheeses for more vibrant flavor. It's GREAT. my mother in law is living with us after having a stroke and creative ways to serve veggies so her diet is balanced is a challenge."

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