Summer Vegetable Casserole

| May 24, 2017 | 9 Comments

Summer Vegetable Casserole, as seen on Taste of
Follow our easy, step-by-step, photo illustrated recipe for preparing this delicious medley of summer vegetables. We’ve got squash, zucchini, tomatoes, potatoes and onions, topped with a little cheese to make a delightful display of summers best offerings. Printable recipe included.


Summer Vegetable Casserole recipe, as seen on Taste of Southern.
Summer Vegetable Casserole Recipe

Squash, Squash, and more Squash. If you’ve ever tried to grow any, you know it can be one of those abundant vegetables that just seems to keep on producing. What to do with all of it?

Here’s a great dish, that’s much easier to prepare than it might look, that will help you enjoy more of your favorite summer vegetables. Squash of course. And, it has some other favorites as well, like tomatoes, potatoes, onions and a little garlic.

Our friends over at OXO Good Grips invited me to participate in another review of one of their products, and I knew exactly what I wanted to make with it.

In this recipe, we test and review the OXO Good Grips Chef’s Mandoline 2.0.

I have several mandolines in my kitchen, but this one beats them all. It’s larger, and much more versatile than the others, even if a couple of them are OXO products as well.

You may recall we recently reviewed the OXO Grate and Slice set, which I really liked. But, this Chef’s Mandoline will be my main go to in the kitchen from now on. Having worked in a commercial kitchen in years past, I just really like the look and “feel” of this one. I think you will too.

As always, the comments and opinions expressed in these reviews are my own. OXO provided me with the Chef’s Mandoline to review and keep, but I wasn’t paid for any endorsement of the product.

While you can make this dish using a knife, the Chef’s Mandoline just made quick and easy work of slicing up the vegetables for this casserole. It’s got lots of cutting thickness sizes to select from, and several variations of cutting blades that let you make straight cuts, wavy cuts, julienne and French Fry cuts, and more. 21 variations in all.

While this dish is certainly very tasty, it’s all about the presentation. Just imagine the looks on your families face when you sit this out on the table. They’ll think you slaved for hours over it, but that will just be our little secret.

I’m sure you can also come up with lots of variations on our Summer Vegetable Casserole. I’ll be interested in hearing your input in the Comments section below.

Thank You OXO for adding another great product to my collection of kitchen tools. It’s always a pleasure to work with you.

So, if you’re ready to slice up some veggies, let’s get in the kitchen, and… Let’s Get Cooking.


Vegetable Casserole, you'll need these ingredients.
Summer Vegetable Casserole: You’ll need these ingredients.


Vegetable Casserole, wash the vegetables under cool running water.
Begin by washing all the vegetables under cool running water. Set aside to dry.


Vegetable Casserole, made with the OXO Pro Mandoline.
We’ll be using our OXO Good Grips Chef’s Mandoline Slicer 2.0

It consists of the main body unit, the food holder (left front) slicing blade, and manual.

This unit will let you make 21 different cuts with thickness settings in 0.5-mm intervals. The double sided slicing blade has a straight edge and a wavy cutting edge. The unit boasts built-in julienne and French Fry blades as well. The OXO Chef’s Mandoline allows you to easily make precise slices for professional quality results.

It’s suggested that you wash the slicing blade by hand, but the rest of the Mandoline can easily be cleaned in your dishwasher.

See it yourself, visit this link on the OXO website for more information: OXO Good Grips Chef’s Mandoline Slicer 2.0.


Vegetable Casserole, the cutting blade.
Here’s a closer look at the cutting blade. It’s super sharp, so you have to always use caution when working with a Mandoline. The left side allows for regular cuts, while the wavy side on the right makes those ripple type cuts.


Vegetable Casserole, inserting the blade.
The blade easily slips into the main body of the Mandoline. You flip it over to use the wavy cutting edge. I’m going to be using the regular straight cutting edge for most of this recipe.


Vegetable Casserole, it's adjustable.
The new indicator window on the Chef’s Mandoline makes it super easy to select the thickness that you want to cut your vegetables. Just turn the dial to select. The settings on the far right, labeled as 6 and 3, bring up the julienne cutting blades or French Fry blade. Pretty simple huh?


Vegetable Casserole, cut any round vegetables into halves.
Any round vegetables you will be cutting should be cut into halves first.

Cut up the onions first so you can start them cooking while you slice the other vegetables.


Vegetable Casserole, cut up the onions.
After using a knfe to slice the onions in half and removing the outer skin, I ran them across the Mandoline using the julienne cutting blade. I was curious how it would turn out, but as you can see, I got a variety of sized pieces.

Place the onions in a skillet over medium heat on your stove top.


Vegetable Casserole, add some olive oil.
Drizzle about a Tablespoon of Olive Oil over the onions.

The onions will need to be cooked until they are soft and translucent. I reduced the heat a notch or two once the pan got hot. You don’t want to cook them too fast or they will burn. You’ve got time to just let them cook slowly while you slice the rest of the vegetables.


Vegetable Casserole, mince the garlic. Set aside.
Chop or mince your garlic. Set it aside for right now.


Vegetable Casserole, underside of the food holder.
This is the underside of the food holder.

As you might be able to see, it’s spring loaded. That circle in the middle looks like it has dots on it, but those are raised points that grip the vegetable that you’re slicing. It’s large enough to let you cut a wide variety of vegetables.


Vegetable Casserole, place food holder on top of vegetable to cut.
Select the thickness of slice you desire, then place the vegetable on the Mandoline. Slip the Food Holder down over the top of the vegetable.


Vegetable Casserole, press down.
Press the food holder down over the vegetable to be sliced.


Vegetable Casserole, slide forward.
Use one hand to hold the handle on the body of the mandoline, then slide the food holder forward to make the cut.

Again, you want to use caution anytime you’re using a mandoline. Those blades are super sharp.

Did I mention that already? Smile.


Vegetable Casserole, sliced squash.
In less time than it takes to say OXO Good Grips Chef’s Mandoline Slicer 2.0, you’ll have completely sliced up your squash. Don’t you just love the consistent look of those slices? I sliced them on the 1/4 inch thickness setting.


Vegetable Casserole, slice the potatoes thinner.
Because they will take longer to cook, I sliced the potatoes thinner. I turned the dial back to 1/8 thick for these.


Vegetable Casserole, waffle cuts.
Then I had to play a bit. I tried out the waffle cutter and the ridges cutter. I’ll be frying up some potatoes real soon with this. Maybe I’ll even make some homemade potato chips. Sound good?


Vegetable Casserole, minimal waste.
I’ll get better, but I really didn’t have but a minimal amount of waste from my vegetables.


Vegetable Casserole, add garlic to the onions.
Add the garlic to the onions once the onions are tender and translucent.

Let this cook for just about two minutes longer. Don’t let the garlic burn.


Vegetable Casserole, add onions to casserole dish.
Lightly grease a 8×8.5 inch casserole dish, or something similar in size.

(I’m using my OXO Baking Dish above.)

Spread the onion and garlic mixture in the bottom of the dish.

As you can see, I’ve already got all my other vegetables sliced and ready for assembly. The onions only took a few minutes to cook, which was plenty of time to slice up all the other items needed for this recipe.


Vegetable Casserole, stack the vegetables.
Figure out some order to stack the vegetables in. Just build a stack of all four vegetables, then stand them up in the casserole dish on top of the onions.

This part really goes faster than you might think it would, and it makes for such a nice presentation of all your summer vegetables. Your casserole is sure to be the hit of the family get together. You can thank me later. Smile.


Vegetable Casserole, arrange stacks in your dish.
Don’t you just like the way this looks already?


Vegetable Casserole, add some black pepper.
Add a little black pepper to the top of the vegetables.


Vegetable Casserole, add salt.
Add a few shakes of salt.


Vegetable Casserole, add some thyme.
Then add some Thyme.


Vegetable Casserole, drizzle with olive oil.
Finally, drizzle the top with a Tablespoon or two of Olive Oil.


Vegetable Casserole, cover with foil.
Cover the dish with aluminum foil.


Vegetable Casserole, baking time and temp.
Place the covered dish in a oven that has been pre-heated to 400F degrees.

Let this bake for about 30 minutes or a little longer. It’s done when the potatoes are tender. Yep, you’ll have to sample one to be sure. Don’t burn your tongue though.


Vegetable Casserole, add the cheese.
When the potatoes are tender, remove the dish from the oven.

Remove the foil, then sprinkle the cheese on top of the vegetables.


Vegetable Casserole, add the bread crumbs.
Add the bread crumbs if desired. This part is optional. I had them, so decided to use some for a little crunch in the recipe.


Vegetable Casserole, bake, uncovered, for 10 more minutes.
Place the dish back in the oven – UNCOVERED – for about 10 more minutes. You will want the cheese to be melted and just starting to turn a little brown before you remove it.


Vegetable Casserole, serve warm and enjoy.
Serve warm and ENJOY!


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Summer Vegetable Casserole recipe, as seen on Taste of with printable recipe.

Summer Vegetable Casserole

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Follow our easy, step-by-step, photo illustrated recipe for preparing this delicious medley of summer vegetables. We’ve got squash, zucchini, tomatoes, potatoes and onions, topped with a little cheese to make a delightful display of summers best offerings.



  • 2 small sweet onions
  • 2 cloves garlic, minced
  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 medium potatoes
  • 3 Roma tomatoes
  • 1 Tablespoon Thyme
  • 2 Tablespoons Olive Oil
  • ½ cup shredded cheese
  • ¼ cup bread crumbs (optional)
  • Salt and Pepper to taste


Preheat oven to 400F degrees

  1. Slice the onion into rings. Cut ring slices into halves
  2. Mince the garlic. Set aside.
  3. Place a large skillet over medium heat on your stove top.
  4. Add the onions.
  5. Add 1 Tablespoon of Olive Oil
  6. Saute onions until soft and transparent.
  7. Add the minced garlic, saute for about two minutes longer.
  8. Lightly oil the bottom and sides of a 8×8 inch casserole dish.
  9. Spread onion and garlic mixture evenly in bottom of dish.
  10. Slice all of the vegetables thinly, about ¼ inch. Slice potatoes a bit thinner.
  11. Stack vegetables together, alternating one of each per stack.
  12. Stand stacks of vegetables in the casserole dish, adding more until dish is filled.
  13. Sprinkle top with salt and pepper to taste as desired.
  14. Sprinkle top with Thyme.
  15. Cover dish with aluminum foil.
  16. Bake at 400F degrees for about 30 minutes, or until potatoes are tender.
  17. Remove foil, top with shredded cheese and breadcrumbs.
  18. Bake, uncovered, for 10 more minutes, or until cheese is melted.
  19. Serve warm.
  20. Enjoy!


Be sure to slice the potatoes about half the thickness of the other vegetables. This will help them cook in about the same time as the other vegetables in the dish. The bread crumbs are optional. Use only if desired.

Keywords: Summer Vegetable Casserole, OXO review, OXO Chef's Mandoline Review, made from scratch, casserole, southern recipes


Your Comments:  What are your favorite summer vegetables? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

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Category: Reviews-News, Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

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Sites That Link to this Post

  1. A Guide to Your Chef’s Mandoline - Good Tips | June 25, 2017
  1. Karen Miller says:

    Summer veggies casserole in the oven now. Looking forward to tasting it at supper tonight. Thanks for all the good recipes.

  2. Marilyn says:


    This looks great, and I love cheese, think that tons of Cheddar would be great too. I like the mandolin, looks better than the flimsy ones that you see all the time. Tried a cheap one last year, wouldn’t even slice a tomato. Gave up on them, but this one looks like it would actually work. Thanks for all the work you put into your newsletters and web site. Look forward to Mondays.

  3. My squash are just now coming in and I will for sure try this casserole. It is so pretty!! Love reading your newsletters. Hope by now you have met up with your fishing buddy and you all had a great day on the new pier. Hello from a Tennessee River fishing girl!!!

  4. Fanica says:

    Thank you for the recipe. My cousin is vegetarian and I will be putting this on the menu for next week. I have an old stainless French mandoline from my culinary school days. I worked as a second job as a restaurant chef putting my son through university. You know the old saying “If you think education is expensive try ignorance”. Loved your posting!

  5. cheryl says:

    Oh that is beautiful to look at and I know delicious too. I might even get my squash-hating husband to eat it that way. Thanks for sharing…love your newsletters!
    Howdy from Texas

  6. Tanya says:

    I am going to make this for my next cookout. It looks so pretty and I’m sure it will be a hit! I’ll be purchasing the OXO mandolin to use with this recipe and others in the future. I love your writings and recipes!

  7. TeeDee says:

    This summer veggie dish looks so good. I really like the way you arranged it, too, Steve. I love cheese as well, so I’ll be using a good amount when I make this–mmm! 🙂 Been considering a new mandolin slicer as well; I love the waffle effect on that cut. Thanks for your post and have a great week.

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