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Meatball Casserole with Summer Vegetables

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This time of year I need quick and easy to make dinners for my family. We have a busy schedule of late afternoon and evening activities, but I still like to get a homemade dinner on the table most nights. Casseroles are a great solution for this, because they are one dish meals that simplify dinner.

Meatball and Summer Vegetable Casserole - Paleo Friendly

It is also getting near the end of our growing season, so I wanted to make a casserole to use the last of the seasonal vegetables. This casserole uses zucchini, tomatoes, summer squash and eggplant, all of which are at the end of harvest season here.

Summer Veggies for Casserole

I thought it would be fun to create a meatball casserole that didn’t include pasta, just because we always have pasta with meatballs and it gets boring!  So this casserole is just vegetables and meat, which makes it perfect for those who want to have a low carb or paleo casserole. And if you aren’t eating low carb then it goes perfectly with a loaf of Italian bread!

Here are some of the things I like to do to make dinner prep easier:

  • Make Things Ahead  For this recipe I used meatballs I made a few weeks ago and had frozen. It is much easier to make a big batch of meatballs on a weekend, and then I have them when I need them.
  • Buy Convenience Foods “ If I don’t even have time to make something like meatballs I just by a bag of frozen ones.  There are so many convenience foods that make dinner prep easier but still let you put your own unique touch on the final product.
  • Use Versatile Cookware  I use aluminum pans with metal handles so they can go from the stove top right into the oven.  Sure you could transfer this casserole to a glass baking dish, but why use extra dishes?

Paleo Meatball and Summer Vegetable Casserole

Yield: 4

Meatball Casserole with Summer Vegetables

Meatball Casserole with Summer Vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 Tablespoon olive oil
  • 1 1/2 cup zucchini, sliced
  • 1 1/2 cup yellow squash, sliced
  • 1 cup eggplant, sliced
  • 1 small onion, sliced
  • 2 cloves garlic
  • 2 teaspoon Italian Seasoning
  • 1/2 teaspoon red pepper, optional
  • 2 cup fresh tomatoes, sliced
  • 12 meatballs, thawed if frozen
  • 2 Tablespoon fresh basil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350, and heat a large oven proof frying pan on medium heat.
  2. Add 2 T of olive oil and wait for it to melt. Then saute the zucchini, yellow squash, eggplant and onion for 10 minutes.
  3. Add the garlic, Italian Seasoning, red pepper, salt and pepper and cook for about 1 minute more.
  4. Stir in the tomatoes, then gently push the meatballs into the vegetable mixture so they don't break.
  5. Put in the oven and bake uncovered for 20-30 minutes.
  6. Sprinkle with fresh basil and serve.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 221Saturated Fat: 4gCholesterol: 30mgSodium: 34mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 9g

Paleo Meatball Casserole with Zucchini, Eggplant and Tomatoes

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

By on September 19th, 2013

19 thoughts on “Meatball Casserole with Summer Vegetables”

  1. Thanks for the recipe, we have a TON (and I mean ton, sigh) of eggplant, cherry tom. and zucchini to find recipes for before they go bad. Not complaining, our garden did fantastic this year, however it is a lot of work preserving, freezing and finding ways to use them.

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