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3 Easy Vegetable Casseroles

Simple recipes for unique versions of one of our most favorite foods

En español | I went through nearly all my cash at my local farmers market yesterday. There are just so many temptations this time of year — corn fresh from the field, baskets of ripe tomatoes, and mounds of eggplant, zucchini and yellow squash. But what to do with all the warm weather harvest? Try any of these easy summer vegetable casseroles.

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Each of these casseroles has a very different look and feel, but their preparations and cooking techniques are the same. Just preheat the oven, toss prepared vegetables with olive oil, turn them into a 13-by-9-inch pan, set the pan in the oven, and then go about your business for the next half hour. At that point, give the vegetables a quick stir (or in the case of the eggplant dish, top the veggies with cheese and bread crumbs). Now it's time to start setting the table and making a salad, because dinner is just 10 minutes away.

Since these vegetables are so abundant now, you might want to double the recipe. If so, pull out your heavy-duty roasting pan for the Tomato-Zucchini Casserole and the Yellow Squash-Succotash Casserole. Both of these dishes refrigerate or even freeze well, which means you can just heat and serve your next meal.

To enjoy the Eggplant Parmesan a second time, simply roast the eggplant and tomatoes in two 8-inch pans (or two 13-by-9 inch pans for a double recipe). At the 30-minute mark, sprinkle the first night's portion with bread crumbs and cheese, but cool the second pan to room temperature and refrigerate. For an easy second meal, warm up the eggplant slices (if your pan is made of glass or pottery you can do it in the microwave), then top the eggplant with cheese and bread crumbs and bake or broil until golden.

Summer harvest doesn't last long, so let's enjoy it. Soon it'll be time to take on fall's root vegetables and hearty greens.

tomato zucchini casserole pam anderson recipe (

This tomato-zucchini casserole is easy to prepare and makes delicious use of summer vegetables. —

Tomato-Zucchini Casserole

Serves 4 to 6

  • 2 medium-large zucchini (about 1 1/4 pounds), trimmed, quartered lengthwise and diced
  • 1 pint cherry tomatoes
  • 1 large onion cut into large dice
  • 1 large garlic clove, minced
  • 1 teaspoon dried Italian herbs
  • Salt and ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar

Adjust oven rack to lower-middle position and heat oven to 425º F. Toss all ingredients, including a sprinkling of salt and pepper, with oil and vinegar in a 13-by-9-inch pan. Roast vegetables, stirring once at 30 minutes, until fully cooked and most of the liquid has evaporated — about 45 minutes total. Adjust seasonings and serve.

Eggplant Parmesan (

Eggplant Parmesan, a hearty twist on the classic Italian recipe, is tasty and easy to make. —

Eggplant Parmesan

Serves 4

  • 4 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium-large eggplant, trimmed and cut into thick slices
  • Salt and ground black pepper
  • 1 pint cherry tomatoes
  • 6 tablespoons dried bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 4 ounces grated mozzarella cheese (about 1 cup)

Adjust oven rack to lower-middle position and heat oven to 425º F. Mix 3 tablespoons oil with the garlic, and toss with eggplant and a sprinkling of salt and pepper. Arrange in a 13-by-9-inch pan, larger slices on the bottom and smaller pieces on top. Toss tomatoes with another 2 teaspoons of oil and a sprinkling of salt and pepper. Scatter over eggplant and roast until eggplant is golden and tender, about 30 minutes. Meanwhile mix bread crumbs, Parmesan, basil and remaining teaspoon of oil in a small bowl. As eggplant emerges from oven, sprinkle with mozzarella and then bread crumb mixture. Continue to bake until golden brown, about 10 minutes longer. Serve.

Yellow squash succotash casserole. (

For something different, make yellow squash-succotash casserole. —

Yellow Squash-Succotash Casserole

Serves 6

  • 2 to 3 yellow squash (about 1 1/4 pounds), trimmed, thick ends quartered, thin ends halved
  • 1 large onion, peeled and cut into large dice
  • 8 ounces each: corn kernels and lima beans (fresh or frozen*)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup half-and-half

Adjust oven rack to lower-middle position and heat oven to 425º F. Toss squash, onion, corn, lima beans, oil and a sprinkling of salt and pepper in a 13-by-9-inch pan. Roast vegetables, stirring once at 30 minutes, until fully cooked and most of the liquid has evaporated — about 45 minutes total. Stir in parsley and half-and-half; return pan to the oven and continue to cook until milk thickens, 5 to 10 minutes longer. Taste, adjust seasonings and serve.

*You can use frozen corn and lima beans, too. Figure the same amount — about 8 ounces or 1 1/2 cups.

Pam Anderson is a best-selling cookbook author, popular blogger at and AARP food expert, writing twice monthly.

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