Squash Veggie Casserole
Packed with fresh summer vegetables and topped with a golden, cheesy breadcrumb crust, this Squash Veggie Casserole is the ultimate side dish for any meal. Featuring tender yellow squash, zucchini, and red bell pepper sautéed with garlic and thyme, this recipe combines comforting flavors with a buttery, crispy topping made from panko breadcrumbs, parmesan cheese, and melted butter. Perfectly baked in under 30 minutes, this casserole strikes the ideal balance between fresh, wholesome ingredients and indulgent textures. Serve it as a flavorful accompaniment to grilled dishes or enjoy it as a hearty vegetarian main course. With simple preparation and irresistible results, this vibrant casserole is sure to brighten up your dinner table!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 medium zucchini
- 1 large red bell pepper
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 1 cup shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Wash and trim the ends of the yellow squash and zucchini. Slice them into 1/4-inch thick rounds.
Dice the red bell pepper into small pieces. Mince the garlic cloves and finely chop the onion.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the red bell pepper and cook for another 2 minutes. Next, add the sliced squash and zucchini to the skillet. Sprinkle with salt, black pepper, and thyme. Sauté the vegetables for 5-7 minutes, stirring occasionally, until just tender.
Transfer the sautéed veggies to the prepared casserole dish and spread them out evenly.
In a bowl, combine the panko breadcrumbs, parmesan cheese, and melted butter. Stir until the mixture becomes crumbly.
Sprinkle the shredded cheddar cheese evenly over the vegetables in the casserole dish. Top with the breadcrumb mixture, spreading it out to cover the surface.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbling and the breadcrumb topping is golden brown.
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 7320 mg | 318% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 64.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1335 mg | 103% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3238 mg | 69% | |
*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.
