Reviewed by Dietitian Jessica Ball, M.S., RD
If you’re looking for ways to enjoy seasonal produce while taking extra precautions amid recent Cyclosporiasis concerns, these recipes are a great place to start. Since cooking vegetables can help reduce the risk of foodborne illness, each of these dishes features fully cooked summer produce instead of serving it raw. From delicious casseroles to nutritious skillet dinners, recipes like our Unstuffed Zucchini Casserole or our Baked Feta Tomato White Bean Skillet can help you make the most of this season’s bounty in a safer way.
01 of 15
High-Fiber Roasted Tomato, Eggplant & Orzo Casserole Is the Perfect Summer Dinner
Roasting the vegetables at a high temperature gives this hearty vegetarian casserole deep, caramelized flavor with minimal effort. Whole-wheat orzo cooks directly in the baking dish, soaking up the savory broth for a comforting one-pan dinner finished with creamy feta and fresh basil.
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02 of 15
Mediterranean Diet Zucchini Casserole
This simple zucchini casserole is suitable for those following the Mediterranean diet. Roasting the vegetables first concentrates their flavor and helps keep the casserole from becoming watery. A sprinkle of Parmesan and a crispy panko topping add a savory finish.
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03 of 15
Tomato-Lentil Ratatouille Skillet
This one-skillet dish is inspired by classic ratatouille, combining tender vegetables with hearty lentils in a rich tomato base. Precooked lentils keep the recipe quick while adding plant-based protein and fiber. Finished with fresh herbs, it’s a satisfying, vegetable-forward entree that works well for weeknights.
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04 of 15
Baked Feta, Tomato & White Bean Skillet
This Baked Feta, Tomato & White Bean Skillet is the perfect dish for scooping up with your favorite toasted whole-grain bread. Juicy cherry tomatoes burst as they roast, mingling with creamy white beans to create a flavorful base. Chunky pieces of feta cheese are nestled into the skillet and baked until warm and soft. The result is a savory, creamy mix with tangy bites of feta in every bite.
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05 of 15
Summer Vegetable Tian
This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish—don’t forget a glass of chilled rosé.
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06 of 15
Unstuffed Zucchini Casserole
This hearty dinner takes all the flavors of classic stuffed zucchini and turns them into an easy casserole. Instead of hollowing and stuffing each zucchini, everything is layered in one dish for a quicker, no-fuss dinner. A sprinkle of shredded cheese on top melts into a bubbly, golden layer that ties it all together. This cozy casserole is perfect for a weeknight dinner and is an excellent way to use up summer zucchini.
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07 of 15
Creamy Basil-Tomato Chicken Pasta Bake
This creamy tomato-chicken pasta bake is comfort food at its finest. Tender chicken breast is baked along with juicy cherry tomatoes and creamy Boursin cheese for a rich, herby sauce. The chicken is shredded and returned to the dish with cooked pasta and fresh basil, then baked with fontina cheese on top until bubbly. This easy pasta bake is a complete meal that delivers big flavor.
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08 of 15
Cheesy Chicken, Tomato & Broccoli Casserole
This cheesy chicken casserole is a cozy, veggie-packed dinner that comes together with the help of a few convenient ingredients. Precooked quinoa and brown rice keep prep minimal, while broccoli, tomatoes and melty mozzarella make it hearty and satisfying for an easy weeknight meal.
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09 of 15
Sheet-Pan Ratatouille
Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won’t steam the other vegetables.
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10 of 15
Basil-Parmesan Zucchini Roll-Ups Casserole
Thin slices of zucchini wrap around a creamy filling of ricotta and Parmesan cheese and are nestled in a creamy pesto sauce in this light and summery vegetarian casserole.
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11 of 15
Pork & Green Bean Stir-Fry
Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors without turning the sauce into a sugar bomb. Serve with cooked rice to round out the meal.
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12 of 15
Braised Green Beans & Summer Vegetables
When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers’ markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.
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13 of 15
Cheesy Roasted Eggplant Skillet Casserole
Layers of tender eggplant, creamy white beans, ricotta and marinara combine to create a flavorful skillet casserole. Serve this hearty casserole directly from the skillet for a fun presentation. Pair with a side salad for a complete meal.
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14 of 15
Zucchini Pizza Casserole
Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don’t overload the crust or it will be too wet.
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15 of 15
French Ratatouille
Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.
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