Crockpot Herbed Summer Vegetable Casserole
This vibrant casserole combines fresh summer vegetables with aromatic herbs for a delicious and nutritious meal. Perfect for a hands-off summer dinner.
Servings: 6 | Cook Time: 240 minutes
Prep Time: 15 minutes | Total Time: 255 minutes
Ingredients
- 2 cups sliced zucchini
- 1 cup sliced yellow squash
- 1 cup chopped bell peppers
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Prepare Vegetables: Combine zucchini, yellow squash, bell peppers, cherry tomatoes, mushrooms, and onion in a large bowl.
- Season Vegetables: Add minced garlic, oregano, basil, salt, and pepper to the vegetable mixture and toss until well coated.
- Layer in Crockpot: Place the seasoned vegetables in the crockpot, spreading them evenly.
- Cook: Cover and cook on low for 4 hours, or until vegetables are tender.
- Add Cheese: Sprinkle mozzarella cheese over the vegetables during the last 30 minutes of cooking.
- Serve: Once the cheese is melted and bubbly, serve the casserole warm.
Tips
- For a richer flavor, add a splash of balsamic vinegar before serving.
- Use fresh herbs if available for an enhanced taste.
- Pair with crusty bread for a complete meal.
Try a Different Way to Cook It
If you enjoyed this Crockpot Herbed Summer Vegetable Casserole recipe, you might also love this Air fryer recipe: Air Fryer Lemon Herb Spring Vegetables!