Ingredients
- yellow squash (sliced (2 cups))
- zucchini squash (sliced (2 cups))
- onions (sliced (2 cups))
- carrots (sliced (2 cups))
- green beans trimmed and cut in bite-sized pieces (2 cups)
- 2 tablespoons oil
- 5 ounces cheese (sliced or shredded)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a large covered casserole dish mix the cut vegetables together with some oil.
- Season with salt and pepper to taste.
- Bake vegetable casserole covered for 30-40 minutes.
- Remove from oven and top veggies with cheese. Cover casserole and let the cheese melt into the veggies. Serve in 5 minutes and enjoy!
Notes
We recommend using organic ingredients if possible.
Truth be told I never measure out ingredients for this recipe. I realize, however, it can be intimidating to try something new if you don’t have measurements—so I dutifully measured everything this one time. Please, feel free to live on the wild side and improvise as you like!
My mom’s personal tips for this recipe are: (1) be sure not to add water—it just ruins the vegetables, (2) the more carrots the better, and (3) add red peppers for some extra color and taste! Yes, she gave me this list and told me I had to include them in the recipe. Thanks, Mom!
I use olive oil or avocado oil when making this recipe.
While any type of cheese can work with this dish, personally I think a medium or sharp cheddar cheese can add an extra punch of delicious flavor!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salads & Sides
Nutrition
- Calories: 82
- Sugar: 1
- Sodium: 88
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 4
- Cholesterol: 15
