Yellow Squash Tomatoes Casserole
Brighten up your dinner table with this vibrant and hearty Yellow Squash Tomatoes Casserole, a comforting dish that combines fresh garden vegetables with cheesy, golden-breadcrumb goodness. Layers of tender yellow squash, juicy roma tomatoes, and aromatic sautéed onions and garlic are seasoned with Italian herbs and topped with a blend of mozzarella, Parmesan, and buttery breadcrumbs for a satisfyingly crisp finish. Perfect as a wholesome side dish or light main course, this casserole comes together in just under an hour, making it an ideal choice for busy weeknights or cozy gatherings. Bursting with flavor and texture, it’s a simple yet elegant way to showcase seasonal produce while delivering a warm, melty bite every time.
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Recipe Information
Ingredients
- 4 medium (about 1 pound total) yellow squash
- 3 medium roma tomatoes
- 1 small yellow onion
- 2 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons, chopped fresh parsley
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons, melted butter
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with a thin layer of olive oil or cooking spray.
Wash and slice the yellow squash into 1/4-inch thick rounds. Wash and slice the roma tomatoes into 1/4-inch thick rounds as well.
Peel and finely dice the yellow onion. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove from heat.
In a large mixing bowl, combine the yellow squash, roma tomatoes, sautéed onion and garlic, salt, black pepper, dried Italian seasoning, and chopped fresh parsley. Toss gently to coat evenly.
Layer the vegetable mixture evenly in the prepared baking dish.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and melted butter until the mixture resembles coarse crumbs.
Sprinkle the shredded mozzarella cheese evenly over the vegetables, followed by the breadcrumb mixture.
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with extra parsley if desired and serve warm as a side dish.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4856 mg | 211% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 63.7 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1737 mg | 134% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4711 mg | 100% | |
*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.
