Summer Squash Ratatouille (Easy Baked Zucchini Casserole)
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.
Servings: 6
Calories: 234kcal
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: 234kcal | Carbohydrates: 8g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 10mg | Fiber: 2g | Sugar: 5g | Calcium: 97mg | Iron: 1mg
