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
