Italian Squash and Zucchini Casserole
Delight in the comforting flavors of this Italian Squash and Zucchini Casserole, a vibrant medley of thinly sliced zucchini and yellow squash layered with a rich, garlicky tomato sauce and topped with gooey mozzarella, sharp Parmesan, and crispy panko breadcrumbs. This easy-to-make casserole brings together fresh vegetables, aromatic Italian seasoning, and a golden-baked finish to create a wholesome and crowd-pleasing dish. Perfect as a hearty vegetarian entrée or a flavorful side, it’s an ideal way to celebrate summer produce. Ready in just an hour, this warm and cheesy baked casserole is a must-try recipe for family dinners or special gatherings.
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 medium yellow squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves fresh garlic cloves
- 1 14-ounce can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish.
Wash and thinly slice the zucchini and yellow squash into 1/8-inch rounds. Set them aside.
Heat the olive oil in a large skillet over medium heat. Dice the onion and mince the garlic cloves, then sauté them in the skillet until soft and translucent, about 4-5 minutes.
Add the crushed tomatoes, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine and simmer the sauce for 5 minutes to let the flavors meld.
Spread a thin layer of the tomato sauce mixture on the bottom of the greased casserole dish.
Arrange the zucchini and yellow squash slices in alternating layers (zucchini, then squash), slightly overlapping the slices, until the dish is filled.
Pour the remaining tomato sauce mixture evenly over the squash layers.
Sprinkle the mozzarella cheese over the top, followed by the Parmesan cheese.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy this delicious Italian Squash and Zucchini Casserole!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 60.6 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2753 mg | 212% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4769 mg | 101% | |
*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.
