Think of this as a way-lighter eggplant Parm. You won’t miss the breading or mounds of mozzarella when you’ve got tons of veggies, garlic, basil, and just the right amount of cheese.

Summer is the time for zucchini, squash, and tomatoes, and this vegetable tian makes the most of it, adding in potatoes and onion for good measure. With just a few ingredients—garlic, olive oil, parsley, thyme, and some cheese, to be exact—the fresh veggies shine in this simple dish.

This vegetarian-friendly casserole is guaranteed to be a household favorite. How could it not with its Tex-Mex blend of corn, black beans, avo, tomato, and cheese?

Squash, tomatoes, and shrimp form the base of this spicy dinner, which bakes in a creamy sauce you can easily make dairy-free (the recipe gives ingredients for both).

This spaghetti squash bake is a game-changer. The veggie noodles taste like a lighter lasagna when mixed in with spices, cheese, chicken, garlic, and tomato sauce.

Who’s got the time to slave over a stove stirring the pot? This pasta bake avoids that headache altogether and is filled with a healthy mix of veggies, healthy grains (from the whole-wheat pasta), and just enough gooey cheese to make it feel indulgent.

One-pan meals are a lifesaver for pretty much everyone. Cut up some veggies and sausage, drizzle 'em with olive oil, and bake. After, sprinkle with Parmesan, and you’ve got dinner on the table with hardly any effort at all.