Farmer’s Vegetable Casserole
Course
Side Dish
Cuisine
Italian
,
low carb
,
vegetarian
Skill Level
easy
Keyword
healthy recipe
Ingredients
1
Tbsp
olive oil
2
whole
leeks, cleaned and sliced
use the white and green parts
1
onion, chopped
.5
tsp
salt
.5
cup
plain Greek yogurt
.25
cup
Chicken broth
you can also use vegetable broth to keep this recipe vegeterian
5
small
Chef’s Garden squash, sliced
2
small
Chef’s Garden zucchini, sliced
2
ears
corn, shaved
.5
lb
green beans, cut into 2″ pieces
.33
cup
panko or bread crumbs
2
Tbsp
Parmsean cheese, grated
Instructions
Preheat oven to 350°F. Spray baking dish with cooking spray.
Place a layer of sliced squash on prepared baking dish.
Add a layer of sliced zucchini on squash.
Add layer of sliced cherry tomatoes on top.
Add layer of sliced green beans on top.
Add layer of corn on top.
Saute chopped leeks in olive oil. Remove from heat and combine with salt, Greek yogurt, and chicken broth. Pour over vegetables.
Sprinkle breadcrumbs and Parmesan cheese on top.
Bake for 20 minutes or until vegetables are tender. If you sliced your vegetables thick, it will take longer to cook than if you slice thin.
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