Wednesday, August 15, 2012

Baked Italian Squash Casserole

In looking over my recent posts I realized I have been writing quite frequently about vegetable recipes.  That's because I love fresh vegetables and I believe it is possible to make vegetables a delicious complement to my meals.  I know many of you may not feel the same way, but I hope you'll take advantage of the bounty of locally grown fresh vegetables in your neighborhoods and try one or two of these recipes.  Perhaps you'll become a vegetable lover as well?

Baked Italian Squash Casserole
Today's recipe comes to you once again from my garden.  I picked fresh zucchini and yellow squash, onions, tomatoes, and parsley the other day and needed to use them. The garlic has been drying in my garage since the middle of July.   The red and green bell peppers were on sale at my local market. Those ingredients mixed with some olive oil, seasoned bread crumbs and Parmesan cheese resulted in this tasty casserole that even tastes yummy reheated.





Baked Italian Squash Casserole
Baked Italian Squash Casserole Ingredients
Serves 6
  • 2 pounds of zucchini and yellow squash, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 large tomato, cut into chunks
  • 2 small, or 1 large onion, sliced
  • 6 cloves of garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 handful chopped flat leaf parsley
  • 1/4 cup Italian seasoned bread crumbs
  • 1/2 cup Parmesan cheese, grated

Directions
Preheat the oven to 350 degrees F.  Heat 1 tablespoon of olive oil in a large skillet over medium heat.  Add the garlic and the squash cooking until the squash begins to brown. Season with some of the salt and pepper.  Remove the squash to a 13 x 9 inch baking dish. 

Cook the Squash and Garlic

Add the remaining olive oil to the same skillet.  Add the peppers and onions, cooking for 1-2 minutes.  Add the tomato and season with the remaining salt and pepper.  Cook until the peppers begin to soften.  Add the pepper mixture to the pan with the squash.  Stir to combine.

Peppers, Onions and Tomatoes Add Flavor and Color

Sprinkle the mixture with the bread crumbs and the chopped parsley.  Stir to distribute throughout the vegetable mixture.  Top with the grated Parmesan cheese.

Ready for the Oven

Bake the casserole uncovered on the center rack of your preheated oven for 30-40 minutes, until the vegetables are tender, but still crisp, and the cheese has melted.

Tender, Crisp Vegetables...

You can get the printable Italian Baked Squash Casserole recipe by clicking the link.

Enjoy!
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4 comments:

  1. This looks delicious. I made the tomato and brie bruschetta on Sunday and it was a big hit!!!

    ReplyDelete
    Replies
    1. So happy you liked the bruschetta. I've made it twice this past week myself!

      Delete
  2. On this rainy morning, a vegetable casserole with melted cheese on top looks absolutely perfect.

    ReplyDelete
    Replies
    1. Rainy mornings are perfect times to put together a casserole.

      Delete

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