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Before diving into the preparation of this delicious casserole, it's essential to understand the key ingredients that make it shine. Each component not only adds flavor but also contributes to the dish's overall health benefits.

Zucchini and Squash Casserole Recipe - Evolving Table

Discover the ultimate comfort food with this Zesty Zucchini & Squash Casserole! Bursting with flavors from fresh veggies, garlic, and two types of cheese, this dish is perfect for a cozy dinner. It features layers of tender zucchini, yellow squash, and juicy cherry tomatoes, all topped with a crunchy breadcrumb crust. Easy to make in just one hour, it's a family-friendly recipe that makes for delicious leftovers. Garnish with fresh basil for a lovely finish!
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Ingredients
  

2 medium zucchinis, sliced into thin rounds

2 medium yellow squashes, sliced into thin rounds

1 cup yellow onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

      Combine Vegetables: In a large bowl, combine the sautéed onion and garlic with sliced zucchini, yellow squash, and halved cherry tomatoes. Season with oregano, basil, red pepper flakes, salt, and pepper. Toss to coat evenly.

        Layer the Casserole: Grease a 9x13 inch baking dish. Layer half of the zucchini and squash mixture in the bottom of the dish. Sprinkle half of the mozzarella and Parmesan cheese on top. Add the remaining vegetable mixture and finish with the remaining cheese.

          Top with Breadcrumbs: In a small bowl, mix the breadcrumbs with a drizzle of olive oil until lightly coated. Sprinkle the breadcrumb mixture evenly over the casserole.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

              Cool & Serve: Once done, let the casserole cool for about 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor.

                Prep Time: 15 mins | Total Time: 1 hour | Servings: 6