Farmer’s Vegetable Casserole
leeks, cleaned and sliced
use the white and green parts
plain Greek yogurt
you can also use vegetable broth to keep this recipe vegeterian
Chef’s Garden squash, sliced
Chef’s Garden zucchini, sliced
green beans, cut into 2″ pieces
panko or bread crumbs
Parmsean cheese, grated
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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