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Baked Italian Squash Casserole

I've been planting my backyard vegetable garden these past few weeks and am looking forward to the all the fresh vegetables that will be ready for harvest in July and August.  This summer you'll see me post a few more 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 my vegetable recipes.  Perhaps you'll become a vegetable lover as well?

Oven Baked Italian Squash Casserole


Baked Italian Squash Casserole
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 delicious cooked the day they are picked.  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.
Oven Baked Italian VegetableCasserole

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

Printer Friendly Recipe
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 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!

Do you like this recipe?  Please share with your Facebook, Pinterest, Twitter, or Yum friends!

Enjoy!

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