Goodbye Summer Garden Stovetop Veggie Casserole
This easy stovetop casserole is a last taste of summer, bringing together zucchini, squash, sweet corn, tomatoes, basil, and a sprinkle of Parmigiano Reggiano in one colorful, garden-fresh dish.
Ingredients
- 1/4 cup olive oil
- 1 onion diced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into thin rounds
- 1 medium summer squash, sliced into thin rounds
- 1 cup halved cherry tomatoes
- 1 cup corn
- 1/2 cup diced dried tomatoes in olive oil
- salt & pepper to taste
- bits of fresh basil leaves
- Grated Parmigiano Reggiano cheese for sprinkling
Directions
- In a saute pan heat the olive oil; add onions and cook until soft. Stir in garlic and cook a couple of minutes.
- Add the zucchini and summer squash and cook until soft.
- Stir in the halved tomatoes and cook until tomatoes begin to give off their liquid.
- Stir in the corn, dried tomatoes, salt and pepper and cook for about 3 minutes.
- Season to taste.
- Add the basil and cheese.
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