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    "home" » Recipes » Side Dishes

    Summer Squash Ratatouille (Easy Baked Zucchini Casserole)

    Modified: May 22, 2025 · Published: Jul 18, 2023 bySophie Viau

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    f your garden or your fridge is bursting with zucchini and yellow squash, this is the recipe you need on repeat. It’s my version of a summer squash ratatouille, not the stovetop kind that simmers forever, but an oven-baked, hands-off dish that’s as delicious as it is beautiful.

    Cheesy Summer Squash and Zucchini Casserole in a white plate with lettuce at the bottom

    We’re talking thin layers of zucchini, yellow squash, juicy tomatoes, and sweet onions, all seasoned with garlic and herbs and topped with a layer of melty cheese. It’s the kind of side dish that steals the spotlight at summer dinners and it also happens to be naturally gluten-free and veggie-packed.

    If you love vibrant veggie recipes like my Sheet Pan Gnocchi with Veggies and Sausage or my Tuscan Bean Salad, you’ll definitely want to add this one to your summer rotation.

    Jump to:
    • The ingredients
    • Notes on the ingredients
    • How to make the Summer Squash Ratatouille
    • Tips
    • Variations
    • Serving
    • FAQ's
    • Mediterranean Flavors
    • Summer Squash Ratatouille (Easy Baked Zucchini Casserole)

    The ingredients

    You will need these simple ingredients you can easily find at your grocery store to make this roasted zucchini and summer squash casserole.

    all the ingredients you need to make  this Summer Squash and Zucchini Casserole

    Notes on the ingredients

    Zucchini – Thinly sliced for layering; choose small to medium for best texture

    Yellow squash – Adds color and sweetness

    Roma tomatoes – Sliced; they roast down into juicy bursts

    Red onion – Adds a bit of bite and richness

    Garlic – Freshly minced for maximum flavor

    Olive oil – For drizzling and roasting

    Italian seasoning – A simple blend that complements all the veggies

    Salt and pepper – Always to taste

    Shredded Cheddar – Optional, but makes it melty and irresistible

    For quantities see recipe card below


    How to make the Summer Squash Ratatouille

    • Preheat and prep – Preheat the oven to 375°F and lightly grease a baking dish.
    • Layer the veggies – Arrange the zucchini, yellow squash, tomatoes, and onions in overlapping layers. Alternate colors to make it visually appealing.
    • Season – Sprinkle the veggies with minced garlic, Italian seasoning, salt, and pepper. Drizzle with olive oil.
    zucchini and summer squash sliced on a wooden board.
    sliced vegetables in a baking dish ready to be cooked.
    • Bake uncovered – Bake for 30–35 minutes until the vegetables are tender and slightly caramelized on the edges.
    • Add cheese – Sprinkle shredded cheese over the top and bake for another 5–10 minutes until melted and golden.
    • Serve – Let it cool slightly, then serve warm as a side or even a light main with crusty bread or quinoa
    roasted zucchini and summer squash casserole baked ready to serve.

    Tips

    Here are some helpful tips to ensure your roasted zucchini and summer squash casserole turns out perfectly:

    • Try to slice the zucchini, yellow squash, tomatoes, and onions into uniform ¼-inch rounds. This helps in even cooking and ensures all the vegetables have a consistent texture.
    • Choose fresh vegetables for the best flavor and texture. Farmers' markets are great places to find high-quality produce during the summer months.
    • When layering the vegetables in the baking dish, consider arranging them in an overlapping pattern. This not only looks beautiful but also helps the flavors to mingle during baking.
    • Keep an eye on the casserole while it's baking. The baking time may vary depending on your oven's temperature and the thickness of the vegetables. You want the vegetables to be tender but not mushy.

    Variations

    • Add some crumbled feta cheese, and a sprinkle of dried Italian seasoning to the casserole for a Mediterranean flair. The tangy feta complement the roasted vegetables beautifully.
    • Add sliced ham or turkey between the veggies slices for a complete meal
    • Instead of just adding cheese on top, create layers of cheese between the vegetable slices. Try mozzarella, provolone, or fontina to make the casserole ooey-gooey and even more flavorful.

    Serving

    • Pair it with: grilled chicken, tofu, rice, or crusty bread
    • Leftovers: Store in the fridge up to 4 days
    • To reheat: Use the oven for best texture, or microwave if you're in a hurry
    Casserole close-up served in a white plate

    FAQ's

    How can I make my veggies uniform?

    If you’re a perfectionist and want all the veggies to have a uniform look, try using a mandolin to get the same diameter for each slice. Ideally, each slice should be about ¼ inch in diameter. 

    Can I use different types of cheese for the topping?

    While the recipe calls for cheddar and parmesan cheese, feel free to experiment with other cheese varieties like mozzarella, gruyere, or feta for unique flavor profiles.

    Mediterranean Flavors

    • Easy Falafel Mezze Platter
    • Pasta salad in a serving bowl with cherry tomatoes on the side.
      Italian Shell Pasta Salad That Tastes Like Summer
    • Chicken gyro bowl serve with tomatoes, cucumber, olive, rice and feta.
      Greek-style chicken gyro bowl with rice
    • Tuscan Bean Salad (Fresh & Protein-Packed!)

    Summer Squash Ratatouille (Easy Baked Zucchini Casserole)

    Sophie Viau
    This summer squash ratatouille is a vibrant, veggie-forward casserole layered with zucchini, squash, cherry tomatoes, garlic, and cheese. It’s baked to perfection and makes a colorful side for any summer meal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Sidedish
    Cuisine internationnal
    Servings 6
    Calories 234 kcal

    Equipment

    • 9x9 or similar size baking dish
    • Sharp knife or mandoline
    • Cutting board
    • Measuring spoons

    Ingredients
      

    • 1 large zucchinis sliced ​​into ¼ inch rounds
    • 1 larges yellow squash sliced into ¼ inch rounds
    • 3 to 5 Italian tomatoes hulled, seeded, sliced ​​into ¼ inch
    • 2  red onion sliced ​​into ¼ inch
    • ¼ cup olive oil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • Salt and pepper from the mill
    • ½ cup cheddar cheese grated
    • ¼ cup parmesan grated

    Instructions
     

    • Begin by preheating your oven to 375°F (190°C). Grease a medium-sized baking dish lightly with olive oil to ensure your casserole doesn't stick.
    • Wash and slice the zucchini, yellow squash, Italian tomatoes, and red onions into uniform ¼-inch rounds. The even thickness ensures even cooking.
    • Take your vegetables and layer them in the prepared baking dish, alternating between zucchini, yellow squash, tomatoes, and red onions. The combination of colors will create a visually appealing presentation.
    • After 20 minutes sprinkle the grated cheddar and parmesan cheeses over the top. Pop the dish back into the oven for an additional 10 minutes, or until the cheese is melted and golden brown.
    • Once your roasted zucchini and summer squash is cooked to perfection, take it out of the oven and let it cool slightly. Serve it as a side dish to complement your main course

    Notes

    • Use leftover roasted veggies in grain bowls or wraps
    • Add a handful of fresh basil or parsley before serving
    • Turn it into a main dish by adding white beans or cooked quinoa to the layers

    Nutrition

    Calories: 234kcalCarbohydrates: 8gProtein: 5gFat: 22gSaturated Fat: 5gCholesterol: 10mgFiber: 2gSugar: 5gCalcium: 97mgIron: 1mg
    Keyword casserole, vegetable, vegetarian
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    5 from 2 votes (2 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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