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Caprese Summer Casserole
Bring the flavors of summer to your table with this vibrant and satisfying Caprese Summer Casserole, perfect for gatherings and weeknight dinners alike!
Ingredients
- 4 large ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- 2 medium zucchini, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine diced eggplant, zucchini, chopped bell pepper, and minced garlic. Drizzle with half of the olive oil, salt, pepper, and oregano, then toss to coat.
Spread the vegetable mixture in a single layer in a 9x13 inch baking dish.
Layer slices of tomatoes and mozzarella cheese on top of the vegetables.
Sprinkle fresh basil leaves evenly over the top.
Drizzle the remaining olive oil and balsamic vinegar over the casserole.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and slightly golden.
Let it cool for a few minutes before serving.
Kitchen Tools
- 9x13 inch baking dish
- Mixing bowl
- Knife
- Cutting board
- Aluminum foil
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can substitute with goat cheese or feta for a different flavor profile.
Absolutely! This casserole keeps well and tastes even better the next day.
Yes, simply replace mozzarella with a vegan cheese alternative.
Add red pepper flakes or jalapeños to the vegetable mixture.
It pairs well with grilled meats or a simple green salad.