"Garden Squash Casserole đ
Fresh zucchini, yellow squash, and ripe red tomatoes topped with toasted Italian breadcrumbs create this colorful & delish dish!"
Garden Squash Casserole
5
- ââ
- ââ
- ââ
- ââ
- ââ
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 medium zucchini
- 3 medium yellow squash
- 4 medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup italian breadcrumbs
- 2 tablespoons fresh chopped basil
How to Prepare this Garden Squash Casserole
Method
Step 1
Preheat oven to 400°
Step 2
Coat bottom of medium sized baking dish with a small amount of olive oil.
Step 3
Wash and slice zucchini, yellow squash, and tomatoes into approx. 1/3" rounds.
Step 4
Stack zucchini, yellow squash, and tomato slices on end (staggering in order) in rows, filling the pan.
Step 5
Sprinkle veggies with Italian seasoning, salt and pepper.
Step 6
Drizzle remaining olive oil over top of veggies. Sprinkle breadcrumbs over all.
Step 7
Cover with parchment and foil (layer parchment between food and foil).
Step 8
Bake at 400° for 20 minutes covered.
Step 9
Uncover and continue baking for 10 minutes or until breadcrumbs are golden brown and juices are bubbling in bottom of pan.
Step 10
Remove from oven. Allow casserole to sit for 5 â 10 minutes. Sprinkle with chopped basil before serving.
đ„Extra Tips for Preparing this Recipe
Step 1
đ„Depending on the size of your veggies, you might need to use a larger pan. Adjust the amount of olive oil as needed.
Step 2
đ„If you donât have parchment paper, I suggest tenting the foil over your casserole. Personally, I like to use parchment paper underneath foil when baking as I prefer my food not to come in contact with aluminum.