Zucchini and Artichoke Casserole Extravaganza

This hearty casserole is a great way to use up summer zucchini and artichokes, and it's also a delicious and satisfying meal on its own. The zucchini provides a mild sweetness, while the artichokes add a touch of brininess and a pleasant chewy texture. The red bell pepper adds a bit of color and sweetness, and the onion provides a savory base for the dish. The Parmesan cheese and milk create a creamy sauce that coats the vegetables and brings all the flavors together. This casserole is easy to make and can be served as a main course or a side dish.

This recipe was born out of a desire to create a hearty and satisfying vegetarian casserole that would be perfect for a summer meal. I wanted to use fresh zucchini and artichokes, two of my favorite summer vegetables, and I also wanted to incorporate some red bell pepper for color and sweetness. I started by sautéing the vegetables in a little olive oil until they were softened, then I added some flour to create a roux. I gradually whisked in some milk to create a creamy sauce, and then I stirred in some grated Parmesan cheese and some salt and pepper. I poured the sauce over the vegetables and baked the casserole in the oven until it was bubbly and delicious. This casserole is a hit with my family and friends, and it's a great way to use up summer produce.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 medium zucchini, sliced
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine the zucchini, artichokes, onion, and bell pepper.
4. In a separate bowl, whisk together the flour, milk, Parmesan cheese, salt, and pepper.
5. Pour the sauce over the vegetables and stir to coat.
6. Pour the mixture into the prepared baking dish.
7. Bake for 25-30 minutes, or until the vegetables are tender and the sauce is bubbly.
8. Let cool for 5 minutes before serving.

Why It Works

• The combination of zucchini, artichokes, red bell pepper, and onion creates a variety of flavors and textures that work well together.
• The Parmesan cheese and milk create a creamy sauce that coats the vegetables and brings all the flavors together.
• This casserole is easy to make and can be served as a main course or a side dish.