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As the sun shines brighter and the days grow longer, summer brings an abundance of fresh produce that is both vibrant and nutritious. One dish that encapsulates the flavors of the season is the Cheesy Fresh Summer Casserole. This delightful recipe is not only a feast for the eyes but also a celebration of the wholesome ingredients that summer has to offer. With its layers of creamy cheese, fresh vegetables, and a hint of herbs, this casserole serves as a perfect meal for family gatherings, potlucks, or cozy weeknight dinners.

Cheesy Fresh Summer Casserole

Discover the vibrant flavors of summer with this Cheesy Fresh Summer Casserole! Packed with fresh vegetables like zucchini, corn, and cherry tomatoes, this dish is not only visually appealing but also a nutritious meal perfect for gatherings or cozy dinners. Creamy cheese, quinoa, and herbs come together to create a delightful experience in every bite. Embrace seasonal produce and elevate your cooking with this versatile dish that captures the essence of summer. Enjoy the wholesome goodness and share it with loved ones!
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Ingredients
  

2 cups fresh zucchini, sliced into half-moons

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

1 cup ripe cherry tomatoes, halved

1 cup cooked quinoa (or substitute with rice)

1 medium onion, finely chopped

2 cloves garlic, minced

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

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

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 large eggs

1 cup whole milk

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Instructions
 

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

    Sauté the vegetables: In a large skillet over medium heat, add the olive oil. Once heated, toss in the finely chopped onion and sauté for about 3-4 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until it releases its fragrant aroma.

      Incorporate zucchini and corn: Add the sliced zucchini and fresh corn kernels to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini has softened but retains a slight bite. Season the mixture with salt, pepper, thyme, and basil to enhance the flavors.

        Combine the ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, and halved cherry tomatoes. Add half of both the shredded mozzarella and grated Parmesan cheese, mixing everything gently until well combined.

          Prepare the custard mix: In a separate bowl, whisk together the eggs and milk until fully blended. Season this mixture with a pinch of salt and freshly ground black pepper to taste.

            Assemble the casserole: Pour the flavorful quinoa and vegetable mixture into the prepared baking dish, spreading it out evenly. Gently pour the egg mixture over the top, ensuring even distribution. Finally, sprinkle the remaining mozzarella and Parmesan cheese evenly across the surface.

              Bake the casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes. The casserole is done when the top is golden brown and bubbly, signaling that it’s thoroughly cooked.

                Cool and garnish: Once baked, remove the casserole from the oven and allow it to cool for about 5-10 minutes. This will help it set slightly. Before serving, sprinkle with freshly chopped parsley for a pop of color and flavor, if desired.

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

                    - Presentation Tips: Serve warm directly from the baking dish or portion it onto individual plates. A dollop of yogurt or a side of mixed greens can also complement the dish beautifully.