Why You’ll Love Summer Vegetable Parmigiana Recipe
It beautifully showcases the season’s freshest produce in one satisfying dish.
It’s forgiving and flexible: you can adjust which vegetables you use or how many of each without compromising flavor.
It’s make-ahead friendly: you can assemble it ahead of time and bake when you’re ready, making it perfect for easy weeknight dinners or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium eggplant, sliced ¼‑inch thick
2 small to medium yellow squash, sliced ¼‑inch thick
2 medium zucchini, sliced ¼‑inch thick
1 large red bell pepper, seeded and stem/core removed, cut into ~12 long strips
1 large yellow bell pepper, seeded and stem/core removed, cut into ~12 long strips
¼ cup olive oil plus 2 tablespoons
Salt and freshly ground black pepper, to taste
Cooking spray
1 jar (24‑ounce) marinara sauce (or the equivalent amount of homemade sauce)
2 large sprigs fresh basil, leaves torn
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
½ cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Directions
Preheat a grill or grill pan to medium-high heat. Lightly brush the vegetables with the ¼ cup olive oil. Place the veggies on the grill, then reduce heat to medium and cook until nicely marked and slightly softened; for the eggplant, cook until it can be easily pierced with a knife. (Alternatively, you may roast the vegetables at 400°F for about 15 minutes.)
Preheat the oven to 375°F (190°C). Spray a 13×9‑inch baking dish with cooking spray.
Spread about ½ cup of marinara sauce across the bottom of the dish.
Layer the vegetables and toppings as follows:
Arrange zucchini to fully cover the sauce layer. Then top with about ⅓ cup marinara, ~½ cup mozzarella, a sprinkling of Parmesan, and a few basil leaves.
Next layer yellow bell pepper strips, top again with ~⅓ cup sauce, ~½ cup mozzarella, a bit of Parmesan.
Continue with eggplant strips, then red bell pepper strips, and finally yellow squash, each time repeating the sauce, cheese, and basil layer in between.
After the final vegetable layer, pour the remaining marinara sauce over the casserole. Top with the remaining mozzarella and more Parmesan, reserving about ¼ cup Parmesan for the breadcrumb topping.
In a small bowl, combine the reserved ¼ cup Parmesan, panko breadcrumbs, chopped parsley, and the remaining 2 tablespoons olive oil. Sprinkle this breadcrumb mixture over the top of the casserole.
Bake for about 45 minutes, or until the casserole is bubbling and the topping is lightly browned. If the topping begins browning too fast, cover loosely with aluminum foil for the remaining baking time.
Let rest briefly before serving, then dig in!
Servings and timing
Servings: Makes about 8 servings
Prep Time: ~20 minutes
Cook Time: ~1 hour
Total Time: ~1 hour 20 minutes
Variations
You can substitute or add vegetables such as onion slices, mushrooms, or even cherry tomatoes for an extra burst.
Instead of grilling the vegetables, you may roast them at 425°F or broil them for a quicker option.
For a gluten-free twist, replace panko with coarsely ground crispy rice cereal.
If you’d like a lighter version, reduce the cheese amounts slightly or use a part-skim mozzarella.
For a vegan version, use a plant-based mozzarella alternative and a vegan Parmesan substitute, and ensure your marinara sauce is vegan friendly.
Storage/Reheating
Store any leftovers in the refrigerator for up to 5 days.
You may freeze portions (but not the casserole whole, as vegetables may become watery when thawed). Freeze in airtight containers for 2‑3 months. When ready, thaw in the fridge and reheat in the oven or toaster oven, giving extra time for liquids to evaporate.
FAQs
What if I don’t have a grill or grill pan?
You can roast the vegetables in the oven instead—about 15 minutes at 400°F works well for this recipe.
Can I assemble this dish ahead of time?
Yes — you can prepare and assemble the casserole 1‑2 days in advance. Before baking, let it sit at room temperature for about 30 minutes so it’s not cold going in the oven.
Can I freeze the casserole whole?
Freezing the entire casserole is not recommended because most vegetables release water when thawed and may become watery. Freezing smaller portions is preferable.
What kind of cheese should I use?
Use a low-moisture shredded mozzarella so the casserole holds together well. Fresh mozzarella has too much moisture and may make the dish runny.
Can I change the vegetable quantities?
Absolutely. The recipe is very forgiving—if you have more zucchini than eggplant or one type of bell pepper only, feel free to adjust.
Do I have to use panko breadcrumbs?
No — you can substitute with coarsely ground crispy rice cereal (for gluten-free), or even skip the topping if you prefer less crunch.
How do I prevent the topping from browning too fast?
If you notice the breadcrumb topping is getting too brown before the casserole is done, loosely cover the dish with aluminum foil and continue baking until bubbling.
What should I serve this with?
This dish pairs nicely with crusty bread to mop up the sauce, a simple green salad or a light vegetable side.
Can I add meat or make it more protein-rich?
Yes—if you like, you could add cooked Italian sausage or shredded chicken between the layers for extra protein. It would shift the dish toward a heartier entrée.
Will the vegetables become soggy after baking?
Because the vegetables are first grilled (or roasted) — which removes excess moisture and gives a lightly caramelized texture — the final baked dish retains good structure and avoids being overly soggy.
Conclusion
This Summer Vegetable Parmigiana is a celebration of seasonal produce in one delicious layered casserole that’s simple to pull together and impressive to serve. Whether you’re looking for a crowd-pleasing vegetarian main or a flavorful side, it hits the mark—easy to adapt, tasty to the last bite, and ideal for using up garden or market vegetables. Give it a try and enjoy the burst of summer in every layered forkful.
Summer Vegetable Parmigiana
This Italian Summer Vegetable Casserole is a light, healthy, and flavorful dish packed with fresh summer vegetables like zucchini, eggplant, tomatoes, and bell peppers, layered with herbs, garlic, and Parmesan cheese. It’s perfect as a side dish or a vegetarian main course.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- 1 tablespoon salt
- 3 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium tomatoes, chopped
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Place the eggplant in a colander and sprinkle with 1 tablespoon salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they begin to soften, about 5 minutes.
- Add zucchini, yellow squash, and eggplant. Cook another 10-12 minutes until vegetables are softened and lightly browned.
- Stir in garlic, crushed red pepper flakes (if using), Italian seasoning, salt, and black pepper. Cook for 1-2 minutes.
- Add tomatoes and cook until they begin to break down, about 5 minutes.
- Remove from heat and stir in fresh basil.
- Transfer the vegetable mixture to a greased casserole dish. Drizzle with remaining 1 tablespoon olive oil and sprinkle with Parmesan cheese.
- Bake uncovered for 20-25 minutes or until bubbly and the top is lightly golden.
- Garnish with chopped fresh parsley before serving.
Notes
- This casserole can be served hot, warm, or at room temperature.
- It’s a great make-ahead dish and tastes even better the next day.
- Use any combination of summer vegetables you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 9g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
