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Yellow Squash and Zucchini Casserole

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A vibrant and comforting casserole featuring yellow squash and zucchini, perfect for summer meals.

Ingredients

Scale
  • 2 cups yellow squash, sliced
  • 2 cups zucchini, sliced
  • 1 cup onion, diced
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the diced onion in olive oil over medium heat for 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.
  3. Cook the sliced yellow squash and zucchini for about 5-7 minutes until they start to soften.
  4. Season with salt, pepper, and Italian seasoning, stirring to incorporate.
  5. Layer the sautéed vegetables in a greased 9×13-inch casserole dish and top with shredded cheese.
  6. Add breadcrumbs on top of the cheese and drizzle with a bit more olive oil.
  7. Bake for 25-30 minutes until the top is golden brown and bubbly.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

For extra crunch, use panko breadcrumbs. You can also add cooked chicken or turkey for protein.

Nutrition

Keywords: casserole, summer, squash, vegetarian, comfort food

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