Garden Vegetable Casserole

Are you looking for new ways to enjoy the season’s bounty? This casserole, filled with four summer vegetables and generously topped with toasty bread crumbs and Parmesan, will fit the bill.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Place tomato slices on paper towels to drain.
  • In large bowl, mix potatoes, eggplant, zucchini and salt; toss gently to coat evenly. Let stand while preparing onions.
  • In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and cook 8 to 10 minutes, stirring occasionally, until lightly browned. Add garlic; cook 1 minute. Spread onion mixture on bottom of baking dish.
  • Drain any excess liquid from bowl with the vegetables. Add 3 tablespoons of the oil, the thyme and pepper; toss gently to coat.
  • Starting at short end of baking dish, arrange a double row of potatoes standing up vertically, skin side up, on top of onion mixture. Then create overlapping rows of eggplant, zucchini and tomatoes. Continue making rows of alternating vegetables to use all, tucking any extra vegetables into the rows. Discard any remaining liquid.
  • Cover with foil; bake 25 minutes.
  • Meanwhile, in small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon oil.
  • Uncover dish; sprinkle bread crumb mixture over top. Bake 20 to 25 minutes or until top is browned and vegetables are tender. Let stand 10 minutes before serving.

  • 2 medium tomatoes, cut in half and thinly sliced
  • 4 medium Yukon gold potatoes, thinly sliced (1 1/2 lb)
  • 1/2 lb eggplant, cut in half lengthwise and thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 3/4 teaspoons salt
  • 5 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon pepper
  • 2/3 cup Progresso™ plain bread crumbs
  • 1/2 cup grated Parmesan cheese

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