Description
This zucchini squash casserole recipe layers summer squash with savory seasonings for a comforting dish. It brings the taste of homemade goodness to your table.
Ingredients
Scale
- 3 medium zucchini, thinly sliced
- 3 medium yellow squash, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the sliced zucchini, yellow squash, and onion.
- Add the minced garlic, olive oil, oregano, basil, salt, and pepper. Toss until all vegetables are evenly coated.
- Arrange half of the vegetable mixture in an even layer in the prepared baking dish.
- Sprinkle half of the Parmesan cheese over the vegetables.
- Add the remaining vegetable mixture, spreading it evenly.
- Top with the remaining Parmesan cheese and then sprinkle the breadcrumbs over everything.
- Bake for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the vegetable mixture.
- If you prefer a creamier casserole, you can add a thin layer of béchamel sauce between the vegetable layers.
- This casserole is a great way to use up an abundance of summer squash from your garden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg