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Farmers Market Vegetable Summer Casserole with Goat Cheese
Enjoy a taste of summer with this delightful casserole featuring fresh farmers market vegetables and creamy goat cheese!
Ingredients
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 cup fresh spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup goat cheese, crumbled
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent.
Stir in the zucchini, yellow squash, and red bell pepper. Sauté for about 5 minutes.
Add the chopped spinach and cherry tomatoes, continuing to cook until just softened. Season with oregano, salt, and pepper.
In a mixing bowl, combine the cooked quinoa with the sautéed vegetables. Fold in the crumbled goat cheese.
Transfer the mixture into a greased baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves.
Kitchen Tools
- Large skillet
- Baking dish
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
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
Absolutely! You can assemble it the day before and store it in the refrigerator. Just bake before serving.
Brown rice, farro, or couscous are great alternatives.
Yes, you can freeze it after baking. Just reheat thoroughly when ready to eat.
Yes, feta or ricotta can be used for a different flavor profile.
A simple green salad or garlic bread would complement this dish perfectly.