A Delicious Summer Casserole for Late Summer or Early Fall
Casseroles and summer may not seem like a natural fit, but this one is perfect for your late summer or early fall table. With cooler Bay Area temps this week, I paired this favorite side dish with grilled sausage for a cozy mid-weeknight meal. It’s a family recipe passed down by a dear family friend, which I’ve updated to suit my family’s tastes.
Simple, Fresh, and Easily Adaptable
This casserole combines fresh, seasonal ingredients with a flavorful, creamy base. Plus, it’s versatile:
- Brown rice can replace white rice.
- Yellow squash works as a substitute for zucchini.
- Use cherry tomatoes instead of regular tomatoes.
- Any bell pepper color works great.
- Sour cream works as a substitute for creme fraiche but tends to curdle due to the high heat. Flavor is unchanged, however.
To save time, use prepared frozen rice—it’s a shortcut I often take. Trader’s Joe’s is where I stock up!
I hope you give this summer casserole a try and love it.
Cheers,
Christina
Summer Zucchini Casserole
Ingredients
- 1 cup cooked brown or white rice
- 3 medium zucchini, sliced thin
- 4 oz can diced mild green chiles
- 8 oz grated pepper jack or cheddar cheese, divided
- 2 medium tomatoes, thinly sliced
- 8 oz container creme fraiche
- small diced bell pepper, any color
- 3 green onions, sliced
- 1 tsp Italian seasoning
- 1 tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 350°. Prepare a 8×8 inch glass casserole dish by coating with a thin layer of avocado oil or olive oil.
- In a microwave-safe bowl, place sliced zucchini, 1 tbsp water and ½ tsp salt, cover and cook for 4-5 minutes, till crisp tender. Drain water and set aside.
- Place cooked rice in prepared dish and spread in an even layer. Sprinkle with half the cheese. Cover in even layers with diced chiles, then zucchini, then tomatoes. Sprinkle with ½ tsp salt and ½ tsp pepper.
- In a medium bowl, combine creme fraiche, bell pepper, green onions, Italian seasoning, and garlic salt. Spoon lightly over tomato layer in an even layer. Sprinkle remaining cheese.
- Bake uncovered for 40 minutes until cheese is bubbly and heated through. Garnish with chopped parsley.
Nutrition
Discover more from Food + Family + Friends
Subscribe to get the latest posts sent to your email.
Leave a Reply