Go Back

Summer Vegetable and Barley Casserole

A nutritious and satisfying dish that can be eaten as a side dish or an entire meal!
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 2 cups zucchini chopped
  • 2 cups summer squash chopped
  • 1 cup onion chopped
  • 4 cups kale chopped
  • 1 tablespoon olive oil
  • 1 cup barley cooked
  • 2 teaspoon garlic minced
  • 1/2 cup whole wheat panko crumbs
  • 2 eggs
  • 4 oz. neuchatel cheese softened
  • 1/4 cup skim milk
  • 1/2 cup chicken broth low sodium
  • 1 cup 2% sharp cheddar cheese
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Heat olive oil in a large skillet over medium heat.
  • Add onions and minced garlic to skillet for about 5 minutes until onions begin to soften.
  • Add kale and chicken broth. Once kale has wilted add squash and zucchini.
  • In a small bowl whisk eggs and milk together.
  • Once squash and zucchini are tender, about 5 minutes, stir in neuchatel cheese, barley, chees and spices. Remove from heat and stir in milk and egg mixture.
  • Add mixture to a 2 1/2 quart casserole dish sprayed with non-stick cooking spray.
  • Sprinkle with whole wheat panko crumbs.
  • Bake for 35 minutes or until thoroughly cooked.
Tried this recipe?Let us know how it was!