Recipe: Cheesy Summer Vegetable Bake - Blake Farms
skip to main content

Cheesy Summer Vegetable Bake

This quick and easy dinner uses the best of your summer vegetables! It’s also a great way to use any leftover vegetables you may have in your fridge.


  • 1 large zucchini 

  • 1 yellow squash 

  • 1 eggplant 

  • 1 kohlrabi head 

  • 3 cloves garlic, minced 

  • 2 tablespoons parsley, chopped 

  • 2 tablespoons basil, chopped 

  • 3 tablespoons butter, melted 

  • 3 tablespoons olive oil 

  • ½ loaf ciabatta bread, torn into bite-size pieces 

  • 3 tablespoons lemon juice 

  • ½ cup mozzarella, shredded 

  • ¼ cup parmesan, grated 

  • 3 tablespoons butter, melted 

  • 3 tablespoons olive oil 

  • Salt & pepper, to taste 


  1. Preheat oven to 450°
  2. Peel and roughly chop the zucchini, yellow squash, baby eggplant, and kohlrabi into bite size pieces. Mince the garlic and roughly chop the parsley and basil.
    Pro tip: You can use as much or as little of each vegetable as you want.  
  3. Add olive oil to a large, non-stick pan and cook the vegetables until they are al dente. Add the garlic, basil, and parsley and cook for another 2-3 minutes. Turn off the heat and squeeze the lemon over the vegetables. Salt and pepper to taste. 
  4. While the vegetables are cooking, combine the butter, ciabatta bread, parmesan cheese, and salt and pepper and mix thoroughly. 

    Pro tip: Stale bread is better than fresh bread for getting it nice and crispy! 
  5. Transfer the vegetable mixture to a baking dish. Top with mozzarella then the bread mixture. 
  6. Finish baking in the oven until cheese has melted and the bread is golden brown. Serve immediately and enjoy!