Baked Italian Squash Casserole

How can you use zucchini as a tasty side dish? Bake the zucchini in your oven with other flavorful vegetables.

Today's recipe is one of my favorites to make with the produce from my garden.  Fresh zucchini and yellow squash, onions, tomatoes, and parsley are deliciously cooked the day they are picked. 

Oven Baked Italian Squash Casserole

Baked Italian Squash Casserole

 You don't need a backyard garden to make yummy vegetable dishes.  You can make this recipe any time of year with produce from your grocery store or the farmers' market.

Choose your favorite vegetables to mix with some olive oil, seasoned bread crumbs, and Parmesan cheese to produce this tasty casserole that even tastes yummy reheated.  

If you want to make this a one-pan meal, add chunks of chicken.  Saute the chicken in the pan before the vegetables and then continue with the recipe as written.

Baked Italian Squash Casserole

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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 of 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 one 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 13x9-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...

I love these veggies as leftovers for breakfast or lunch the next day.  Try them as the filling for an omelet with a little extra cheese.  Oh, so, yummy!

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Enjoy!