Summer Veggie Bake

Nothing makes me feel better then returning home after a few indulgent days of vacationing than a homemade meal. A quick stop at the farm stand on our way home from Atlantic City equipped me with some large fresh zucchini, vine ripen tomatoes and the biggest Vidala onion I’ve even seen! This is how I put the three together for a simple summer meal.

I was trying to keep it super lite but flavorful at the same time. If I was being a bit more free with my calories today I may have added a bit of mozzarella cheese in the layers. Maybe I’ll make a version two in a few weeks, Cheesy Summer Veggie Bake! ;~P

This one was all for me. The husband wouldn’t go near it with a 10 foot pole and the toddler wasn’t home, although I’m thinking it might have been a bit intimidating for him. As I always say, more for me! Summer Veggie Bake

  • 1 large zucchini cut into stripes longwise
  • 3 large tomatoes sliced thin
  • 1 tsp garlic powder (separate)
  • 1 tsp Italian Seasoning (separate)
  • Kosher Salt & Pepper
  • 1/2 large vidalia onion sliced thin
  • ¼ cup Grapenuts Cereal (29g)
  • 1 tbsp grated Parmesan cheese (5g)
  • Non-Stick Cooking spray

Preheat the oven to 375 degrees.

Spray a casserole dish with a bit of non-stick cooking spray. Place sliced zucchini on the bottom, top with tomatoes. Sprinkle tomatoes with a pinch of salt, pepper, ¼ tsp garlic powder and ¼ tsp Italian seasoning. Lay onion pieces on top.

Start another layer off with the zucchini, then tomatoes, spices, onion. Repeat. You should have 3 layers.

In a blender or food processor pulse the cereal, cheese and remaining spices until blended. You don’t want to pulverize it just blended well with some small chunks for an added crunch.

Sprinkle the top of the casserole with the cereal mixture and spray with a a bit of non-stick cooking spray.

Bake for about 50 minutes. Turn on Broiler on for the last 2-3 minute to get a crunchier top!

Here’s some progression photos, layer one, before and after cooking.

Summer Veggie Bake layer 1Summer Veggie Bake beforeSummer Veggie Bake after

I’m listing the nutritional information for 4 servings although I ate 2 in a row. What can I say, it was good! With cheese, I’m sure even better. ;~P

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the recipe
Calories Fat Fiber WWPs
103 1g 4g old: 1 new: 3
Sugar Sat Fat Carbs Protein
8g 0g 22g 4g
Posted in: 1 WWP, 3 WWPP, Casserole Ideas, Dinner Ideas, Food Photos, Lunch Ideas, Vegetarian Ideas
See other recipes using: , , ,
Sharing: Stumble This 0 Email to a Friend

14 Comments and 0 Replies

  1. Sagan

    I must admit, I’ve never been able to bring myself to like zucchini. Do you think there’s some other vegetables that could be subbed in for the zucchini?

  2. Peggy

    This sounds fabulous!! I’ve become addicted to zucchini and was looking for a new healthy recipe! I’m definitely trying this over the weekend.

  3. dd

    It’s going on the dinner menu tonight!

    I inadvertently bought zucchini the other day when I already had some…now there’s way too much in our fridge. This is the perfect solution!

  4. Alle

    Mmmmmm, that looks SOOO good! I’m definitely going to try that with maybe some couscous for a light lunch. With a piece of chicken on the grill it sounds great too. Thanks for the great idea!

  5. French

    Sagan: I’m not Roni but I say you could just omit the zucchini altogether if you wanted. Double up your tomatoes. Or maybe try eggplant in place of zucchini.

  6. Tammy

    My husbands Italian family makes somethng similar to this. they call it “cagoots.” That is a phonetic spelling as I can no way spell it correctly. LOL They also add sweet banana peppers to the dish. I’ve also roasted it on the grill in foil packet. Anyway you make it…yummy! I like the idea of mozzarella. I’m a cheesy girl myself.

  7. joni

    Made this one last night too (and bluberry/peach crisp). I added some mozarella (about 1/2 c. adding 4 WW points). That added a point to each serving but it was worth it and very yummy! I threw in one crooked neck yellow squash too. Another great recipe Roni. Way to go!

  8. Kim

    I made this last night, added eggplant and used bran flakes instead of grape nuts because that is what I had at home :)

    Turned out very good. I will make again, no doubt.

  9. amy


    I tried this dish last night, and it was delicious! Served it alongside some healthy chicken parm.

    I brought leftovers for lunch, and it was even better today after re-heating in the microwave!

    :) amy

  10. Nikki

    I tried this dish today with a couple variations, I don’t like tomatoes so I substituted Eggplant and added green peppers to the mix. I also added a small drizzle of organic pasta sauce between the repeated layers for added flavor and I loved it. I also agree with Amy it was even better reheated later in the microwave. Thanks for this awesome Idea!


Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>