My Squash and Pepper Casserole
Delight your taste buds with My Squash and Pepper Casserole, a vibrant and wholesome dish that combines the buttery sweetness of yellow squash with the bold flavors of red and green bell peppers. This comforting casserole is layered with sautéed vegetables seasoned with garlic and paprika, topped with gooey mozzarella cheese, and finished with a crispy, golden breadcrumb-Parmesan crust. Perfect for weeknight dinners or as a standout side dish, this recipe comes together in under an hour and serves six. Bursting with colorful veggies, cheesy goodness, and a crunchy topping, it’s a crowd-pleasing, oven-baked delight that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 4 medium yellow squash
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash and slice the yellow squash into thin rounds, about 1/4-inch thick. Dice the red and green bell peppers into bite-sized pieces. Finely chop the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic, followed by the bell peppers and squash. Stir well and season with salt, black pepper, and paprika. Sauté the vegetables for 6-8 minutes until they are slightly tender but not fully cooked.
Transfer the sautéed vegetables to the prepared baking dish, spreading them evenly.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, and fresh parsley. Mix until the breadcrumbs are evenly coated.
Sprinkle the shredded mozzarella cheese evenly over the vegetables. Top with the breadcrumb mixture, spreading it out to cover the casserole completely.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 491 mg | 10% | |
*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.
