Why You’ll Love This Recipe
This casserole combines simple, fresh ingredients to create a dish that is both flavorful and satisfying. The layers of zucchini, squash, tomatoes, and onions bake together beautifully, while the cheese and butter create a rich, creamy texture. It’s the ideal side dish for any summer meal or family gathering and makes a great way to use up seasonal vegetables.
Ingredients
2 medium yellow squash, sliced into long thin layers
2 large zucchini, sliced into long thin layers
1 Vidalia onion, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
½ cup butter
salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a 7×11-inch casserole dish.
- Layer the sliced squash, zucchini, onion, and tomatoes in the casserole dish, sprinkling with grated Romano cheese between each layer. Add pats of butter between the layers of vegetables and season with salt and pepper to taste.
- Continue layering the vegetables and cheese until all the ingredients are used up. Top with the remaining butter and cheese.
- Cover the casserole and bake in the preheated oven for 20-30 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
- Remove from the oven and serve warm.
Servings and Timing
- Servings: 5
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Total Time: 40 minutes
Variations
- Cheese Swap: If you don’t have Romano cheese, you can substitute with Parmesan or Mozzarella for a different flavor profile.
- Herbs: Add fresh herbs like thyme, oregano, or basil between the layers to enhance the flavor of the vegetables.
- Make it Spicy: Add a sprinkle of red pepper flakes or some chopped jalapeños for a bit of heat.
- Add Protein: Incorporate cooked chicken, ground turkey, or bacon for a more filling main dish.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or microwave individual portions for 1-2 minutes until heated through.
FAQs
1. Can I use other vegetables in this casserole?
Yes! You can add other vegetables like bell peppers, mushrooms, or eggplant for extra flavor and variety.
2. Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to 24 hours in advance. Assemble the dish, cover it tightly, and store it in the fridge. When ready to bake, add a few extra minutes to the cooking time.
3. What can I serve this casserole with?
This casserole pairs well with grilled meats, such as chicken or steak, or as a side dish to pasta or rice dishes.
4. Can I use a different kind of cheese?
Yes, feel free to swap out the Romano for Parmesan, cheddar, or a blend of your favorite cheeses.
5. How do I make the vegetables tender without overcooking?
The key is to cover the casserole while baking to trap moisture and ensure the vegetables cook evenly without drying out. You can uncover it toward the end if you want a crispier top.
6. Can I freeze Squash and Zucchini Casserole?
While it’s best enjoyed fresh, you can freeze it after baking. Allow it to cool completely, then wrap tightly and store in the freezer for up to 3 months. To reheat, bake at 350°F (175°C) until heated through.
7. Can I use frozen squash and zucchini instead of fresh?
Fresh squash and zucchini work best for this casserole, but if you use frozen, make sure to thaw and drain them well to avoid excess moisture.
8. How do I make this casserole more flavorful?
To boost the flavor, you can add garlic, fresh herbs like thyme or basil, or a bit of balsamic vinegar between the layers for a tangy kick.
9. Can I add a crunchy topping?
Yes, you can top the casserole with breadcrumbs or crushed crackers before baking for an extra crunchy texture.
10. Can I adjust the portion size for more or fewer servings?
Yes! You can easily scale the ingredients up or down based on the number of servings you need. Just adjust the size of the casserole dish accordingly.
Conclusion
Squash and Zucchini Casserole is a simple yet flavorful dish that highlights the best of summer vegetables. Whether you serve it at a family dinner or a BBQ, it’s sure to be a hit. With its tender layers of zucchini, squash, tomatoes, and cheese, this casserole is a versatile and delicious side dish that will complement any meal.
Squash and Zucchini Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Squash and Zucchini Casserole is a savory, fresh vegetable dish layered with zucchini, squash, onions, and tomatoes, topped with melted Romano cheese and butter. It’s the perfect summer side dish!
Ingredients
2 medium yellow squash, sliced into long thin layers
2 large zucchini, sliced into long thin layers
1 Vidalia onion, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
½ cup butter
Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 7×11-inch casserole dish.
- Layer the sliced squash, zucchini, onion, and tomatoes in the casserole dish, sprinkling with grated Romano cheese between each layer. Add pats of butter between the layers of vegetables and season with salt and pepper to taste.
- Continue layering the vegetables and cheese until all the ingredients are used up. Top with the remaining butter and cheese.
- Cover the casserole and bake in the preheated oven for 20-30 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
- Remove from the oven and serve warm.
Notes
Substitute Romano cheese with Parmesan, Mozzarella, or your preferred cheese for a different taste.
Enhance flavor with fresh herbs like thyme, oregano, or basil.
For a spicy version, add red pepper flakes or jalapeños.
To make it a heartier main dish, add cooked chicken, ground turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
