Roasted Zucchini and Summer Squash Casserole

Roasted Zucchini and Summer Squash Casserole

With this roasted zucchini and summer squash casserole, you can savor the delightful flavors without any worries. The melding of tender roasted vegetables and the savory blend of cheeses will become a family favorite.

5 from 3 votes

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Course: Sidedish

Cuisine: internationnal

Keyword: casserole, vegetable, vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 234kcal

Author: Sophie Viau

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.
Cover the baking dish with foil and place it in the preheated oven. Allow the casserole to roast for approximately 20 minutes. This will give the vegetables time to become tender and infused with the delicious seasoning.
Baked casserole out of the oven, in a baking dish top view
After 20 minutes, remove the foil and 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.
Serve and enjoy: Once your roasted zucchini and summer squash casserole 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

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.

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