Imagine a dish that transforms ordinary vegetables into a mouthwatering masterpiece that'll have your family begging for seconds! This Fresh Squash Zucchini Casserole is not just another side dish – it's a culinary adventure that combines the tender sweetness of zucchini and yellow squash with a crispy, cheesy topping that'll make your dinner table come alive with flavor and excitement. Whether you're a veggie lover or trying to sneak more nutritious foods into your meals, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 cup breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/2 cup onion, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Wash the zucchini and yellow squash thoroughly. Trim the ends and slice them into thin, uniform rounds approximately 1/4 inch thick.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add the sliced zucchini and yellow squash to the skillet with the onions. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender but not mushy.
- Season the vegetables with salt and pepper to taste during cooking. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, combine the breadcrumbs, shredded mozzarella cheese, and remaining olive oil. Mix until the breadcrumbs are evenly coated.
- Layer half of the cooked squash and onion mixture into the prepared baking dish. Sprinkle half of the breadcrumb and cheese mixture on top.
- Add the remaining squash mixture as a second layer, and top with the remaining breadcrumb and cheese mixture, ensuring even coverage.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the ingredients to set.
- Serve hot as a side dish or light main course, garnished with fresh herbs if desired.
Tips
- Slice Uniformity is Key: Ensure your zucchini and yellow squash are sliced to approximately 1/4 inch thickness for even cooking and the perfect texture.
- Don't Overcook the Vegetables: When sautéing the squash, aim for a slightly tender consistency – you want them to maintain some bite and not turn mushy.
- Breadcrumb Hack: For an extra crispy topping, consider mixing in some panko breadcrumbs or adding a sprinkle of grated Parmesan to your breadcrumb mixture.
- Customize Your Cheese: While mozzarella works wonderfully, feel free to experiment with other cheeses like sharp cheddar or a blend for different flavor profiles.
- Make It Ahead: This casserole can be prepared in advance and refrigerated before baking – perfect for meal prep or entertaining!
- Garnish Creatively: Fresh herbs like basil, parsley, or chives can add a bright, fresh finish to your casserole.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg