Cheesy Summer Vegetable Bake

Dinners like this are best in the summer, fast easy and you can conveniently grab most of these ingredients at the supermarket or from your back garden or allotment if you’re someone who love to plant your own vegetables. Of course you can make this recipe all year long, not just in the summertime. Go ahead, I promise I won’t tell anyone if you do, (I do it too!) As for the bell pepper I replaced it with spinach due to allergies


2 cups zucchini, chopped

1 cup sweet tomatoes, chopped

1 large bell pepper (any colour), chopped

1 garlic clove, minced

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

1 cup vegan mozzarella cheese shredded

2 cups gluten-free bread crumbs

2 tbsp extra virgin olive oil

Salt and pepper to taste


Preheat oven to 350°F and grease a large casserole dish or a 9 x 13-inch baking dish. In a large mixing bowl, combine zucchini, tomatoes, bell pepper, garlic, parsley, basil, cheese, salt and pepper; pour into a greased baking dish and spread mixture evenly. Top with bread crumbs and spread evenly over top of vegetable mixture,drizzle with olive oil. Cover and bake for 40 minutes, the last 10 minutes uncovered, or until vegetables are tender and bread crumbs topping is golden brown.