Calico Yellow Zucchini Squash Casserole
Brighten up your dinner table with this vibrant and flavorful Calico Yellow Zucchini Squash Casserole! This delightful dish layers tender slices of yellow zucchini with a medley of sautéed red and green bell peppers, red onion, and garlic, all enhanced with aromatic oregano. Melty sharp cheddar cheese is tucked between layers, while a crispy, golden topping of buttery panko breadcrumbs and parmesan adds irresistible texture. Perfect as a comforting side dish or a light vegetarian main, this casserole is easy to prepare and bakes to bubbly perfection in just 30 minutes. Garnished with fresh parsley for a touch of freshness, it’s the ultimate celebration of garden-fresh summer veggies!
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Recipe Information
Ingredients
- 4 medium yellow zucchini squash
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small red onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the yellow zucchini squash thoroughly and slice them into thin rounds, approximately 1/4 inch thick.
Dice the red and green bell peppers and finely chop the red onion. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the garlic and red onion, sautéing for 2 minutes until fragrant.
Add the diced bell peppers to the skillet and cook for another 3-4 minutes until they start to soften.
Season the cooked vegetables with salt, black pepper, and dried oregano, stirring to combine.
Layer half of the sliced zucchini squash in the prepared baking dish. Spread half of the sautéed vegetable mixture evenly over the zucchini.
Sprinkle half of the shredded cheddar cheese over the vegetables. Repeat the layers one more time with the remaining zucchini, vegetable mixture, and cheddar cheese.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and melted butter. Mix well until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
