Summer Veggie Casserole

Our garden is in full swing and full of peppers, summer squash and tomatoes.

I decided to make a casserole to use up some of the bounty. I really like the creamy goat cheese pasta I made last week so I decided to use it as a base for my casserole.


  • 3 cups cooked pasta
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 cup extra-virgin olive oil
  • 3 small onion, thinly sliced
  • 3 small garlic cloves, pressed
  • 1 teaspoon crushed red-pepper flakes (This is spicy. If you like it mild ad 1/4 tsp or omit)
  • 1 1/2 teaspoons finely shredded lemon zest
  • 1/4 cup dry white wine, such as Sauvignon Blanc or Chardonnay
  • 11 ounces goat cheese
  • 1/2 cup cherry or grape tomatoes.
  • 4 teaspoons fresh lemon juice
  • 1/2 cup Parmesan cheese
  • 2 cups shredded chicken
  • 1 package bacon, cooked and diced
  • 1 1/2 cup water
  • 2 summer squash (zucchini or patty pan)
  • 1 large or 3 small peppers (banana or bell)

    1. Heat oil in a large skillet over medium-high heat. Add onions, garlic, salt, pepper, and the red-pepper flakes, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add lemon zest, lemon juice and wine, and cook until wine has evaporated, about 1 minute. Add chicken and bacon and cook until heated through. Add goat cheese and water, stirring until sauce is creamy.
    2. Add pasta, diced squash, peppers and tomatoes to a large baking dish. Pour sauce over top and lightly mix. Add the Parmesan cheese to the top.
    3. Bake at 375 for 30 minutes or until bubbly.
    4. Enjoy!

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