Zucchini and Yellow Squash Casserole Tasty and Simple

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For a tasty Zucchini and Yellow Squash Casserole, you will need: - 2 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 cup cherry tomatoes, halved - 1 small onion, finely diced - 4 cloves garlic, minced - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - 1/2 cup breadcrumbs (optional, for a crunchy topping) You can add other fresh veggies for more flavor. Consider using: - Bell peppers, chopped - Spinach, roughly chopped - Mushrooms, sliced This casserole serves six and offers a balanced meal. Each serving contains: - Calories: 210 - Protein: 10g - Fat: 12g - Carbohydrates: 15g - Fiber: 3g - Sugars: 3g This dish is rich in vitamins and minerals. The zucchini and yellow squash provide hydration and nutrients. The cheese adds protein and calcium. Enjoy this easy and healthy meal! Don't forget to check out the Full Recipe for complete cooking steps. First, gather all the ingredients. You will need two medium zucchinis, two medium yellow squashes, a cup of cherry tomatoes, one small onion, four cloves of garlic, and two types of cheese. The cheeses are mozzarella and Parmesan. Also, grab some dried oregano, dried thyme, salt, pepper, olive oil, and breadcrumbs if you want a crunchy top. Next, wash the zucchinis and yellow squashes. Slice them thinly. Halve the cherry tomatoes. Dice the onion finely and mince the garlic. This step makes sure all the flavors mix well later. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Then, add the minced garlic and stir for one more minute. This brings out the garlic's lovely smell. Now, add the sliced zucchinis and yellow squashes. Sauté them for about 5-7 minutes until they soften but still have some crunch. Next, add the halved cherry tomatoes, dried oregano, thyme, salt, and pepper. Mix well and cook for another 3-4 minutes. This step helps the veggies soak up the spices. After cooking, take the skillet off the heat and let it cool a bit. This prevents the cheese from melting too fast when you mix it in. In a big bowl, combine the sautéed veggies with half of the mozzarella and Parmesan cheese. Stir until everything blends well together. Now, it's time to bake! Preheat your oven to 375°F (190°C). Transfer the veggie mix to a greased 9x13-inch baking dish. Spread it out evenly. Sprinkle the rest of the mozzarella and Parmesan cheese on top. If you like a crunchy texture, add breadcrumbs. Bake the casserole for 25-30 minutes. You want the cheese to bubble and turn golden brown. Once it's done, take it out and let it sit for about 5 minutes before serving. Enjoy the tasty layers of your casserole! For the complete recipe, check out the Full Recipe section. To make your casserole shine, start with fresh ingredients. Choose firm zucchinis and yellow squashes. This will give your dish great texture. Don't overcook the veggies when sautéing. You want them to be tender but still have a bite. This keeps them from getting mushy in the oven. Mix the cheeses well with the veggies. This helps every bite have flavor. If you want a golden top, broil it for a few minutes after baking. Keep an eye on it, as it can burn quickly. If your casserole turns out watery, try these tips. First, make sure to squeeze excess moisture from the zucchinis. After slicing, you can salt them and let them sit for a few minutes. This pulls out extra water. If the top is not crispy, add more breadcrumbs. This crunchy layer adds flavor and texture. Serve your casserole warm. It pairs well with a simple green salad. A light vinaigrette adds a nice touch. You can also serve it alongside grilled chicken or fish for a complete meal. For a fun twist, try adding fresh herbs like basil or parsley on top. This not only looks pretty but also lifts the flavors. For the full recipe, check out the [Full Recipe]. {{image_4}} You can easily swap ingredients in this recipe. If you do not have zucchini or yellow squash, try using other vegetables. Bell peppers, eggplant, or even mushrooms work well. You can also change the cheese. If you want a sharper taste, try cheddar instead of mozzarella. For a creamier texture, use ricotta cheese. You can also add cooked grains like quinoa or rice for a heartier dish. This casserole can be made vegan by removing the cheese. You can replace it with nutritional yeast for a cheesy flavor. Also, use plant-based milk and a vegan butter substitute. This way, you keep all the flavor while making it suitable for a vegan diet. Adding more veggies like spinach or kale also boosts nutrition. To make this dish pop, add spices or sauces. A pinch of red pepper flakes brings heat. A sprinkle of smoked paprika adds depth. You can also drizzle balsamic glaze on top before serving for a tangy kick. If you want a creamy sauce, mix in a bit of sour cream or a vegan alternative. This gives your casserole a unique twist and keeps it exciting! For the complete recipe, check out the [Full Recipe]. To store your leftover casserole, let it cool first. Once cool, transfer it to an airtight container. This will help keep it fresh. You can store it in the fridge for up to four days. Just make sure to cover it well to avoid drying out. If you want to freeze the casserole, it’s best to do this before baking. Prepare the dish and cover it tightly with plastic wrap. Then add a layer of aluminum foil on top. You can freeze it for up to three months. When you’re ready to bake it, thaw it in the fridge overnight. Then bake as directed in the Full Recipe. When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. You can also reheat individual servings in the microwave for about two minutes. Enjoy your tasty casserole again! Yes, you can! Feel free to add veggies like bell peppers, spinach, or mushrooms. They will blend well and add different flavors. Just remember to cut them into similar sizes as the zucchini and squash. This helps with even cooking and texture. You can keep the casserole in the fridge for about 3 to 5 days. Make sure to cover it well to keep it fresh. If you want it to last longer, consider freezing it instead. Absolutely! You can assemble the casserole a day before and keep it in the fridge. This makes dinner prep easy. Just bake it right before serving. To reheat, place the casserole in the oven at 350°F (175°C). Bake for about 15-20 minutes. This ensures the cheese melts nicely again. You can also use the microwave, but the oven gives the best texture. For complete steps, check the Full Recipe. When I make Zucchini and Yellow Squash Casserole, I love using fresh, simple ingredients. Here’s what you’ll need: - 2 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 cup cherry tomatoes, halved - 1 small onion, finely diced - 4 cloves garlic, minced - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - 1/2 cup breadcrumbs (optional, for a crunchy topping) These ingredients blend perfectly. The zucchinis and yellow squashes bring a fresh taste. The tomatoes add a burst of sweetness. Cheese makes everything creamy and rich. The herbs bring out the best flavors. I enjoy using fresh herbs. You can swap out the oregano and thyme for whatever herbs you like. Try basil or rosemary for a twist. This dish is all about using what you have on hand. Nutritional Information (per serving) - Calories: 250 - Protein: 10g - Carbohydrates: 18g - Fat: 16g - Fiber: 3g This casserole is a great way to eat your veggies. It’s filling and packed with nutrients. Plus, it's a fun dish to share with family and friends. For the full recipe, check out Zucchini & Yellow Squash Delight Casserole 🥒. This blog post covered how to make the Zucchini & Yellow Squash Delight Casserole. We discussed the ingredients you'll need and shared tips for success when cooking. I also provided ideas for variations and ways to store leftovers. In conclusion, this dish is easy to prepare and fun to make. You can customize it with your favorite veggies, spices, or even make it vegan. Enjoy your cooking journey, and remember to share with friends!

WANT TO SAVE THIS RECIPE?

Are you looking for a tasty dish that’s easy to make? This Zucchini and Yellow Squash Casserole is a delightful way to enjoy fresh vegetables. Packed with flavor, this dish is perfect for family dinners or potlucks. I’ll guide you through simple steps and share tips to make it shine. Ready to impress your taste buds? Let’s dive into this quick recipe that everyone will love!

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Ingredients

List of Ingredients

For a tasty Zucchini and Yellow Squash Casserole, you will need:

– 2 medium zucchinis, thinly sliced

– 2 medium yellow squashes, thinly sliced

– 1 cup cherry tomatoes, halved

– 1 small onion, finely diced

– 4 cloves garlic, minced

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– Salt and freshly ground black pepper to taste

– 2 tablespoons extra-virgin olive oil

– 1/2 cup breadcrumbs (optional, for a crunchy topping)

Optional Ingredients for Variation

You can add other fresh veggies for more flavor. Consider using:

– Bell peppers, chopped

– Spinach, roughly chopped

– Mushrooms, sliced

Nutritional Information (per serving)

This casserole serves six and offers a balanced meal. Each serving contains:

– Calories: 210

– Protein: 10g

– Fat: 12g

– Carbohydrates: 15g

– Fiber: 3g

– Sugars: 3g

This dish is rich in vitamins and minerals. The zucchini and yellow squash provide hydration and nutrients. The cheese adds protein and calcium. Enjoy this easy and healthy meal! Don’t forget to check out the Full Recipe for complete cooking steps.

Step-by-Step Instructions

Preparation Steps

First, gather all the ingredients. You will need two medium zucchinis, two medium yellow squashes, a cup of cherry tomatoes, one small onion, four cloves of garlic, and two types of cheese. The cheeses are mozzarella and Parmesan. Also, grab some dried oregano, dried thyme, salt, pepper, olive oil, and breadcrumbs if you want a crunchy top.

Next, wash the zucchinis and yellow squashes. Slice them thinly. Halve the cherry tomatoes. Dice the onion finely and mince the garlic. This step makes sure all the flavors mix well later.

Cooking Instructions

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Then, add the minced garlic and stir for one more minute. This brings out the garlic’s lovely smell.

Now, add the sliced zucchinis and yellow squashes. Sauté them for about 5-7 minutes until they soften but still have some crunch. Next, add the halved cherry tomatoes, dried oregano, thyme, salt, and pepper. Mix well and cook for another 3-4 minutes. This step helps the veggies soak up the spices.

After cooking, take the skillet off the heat and let it cool a bit. This prevents the cheese from melting too fast when you mix it in.

In a big bowl, combine the sautéed veggies with half of the mozzarella and Parmesan cheese. Stir until everything blends well together.

Baking Time and Temperature

Now, it’s time to bake! Preheat your oven to 375°F (190°C). Transfer the veggie mix to a greased 9×13-inch baking dish. Spread it out evenly.

Sprinkle the rest of the mozzarella and Parmesan cheese on top. If you like a crunchy texture, add breadcrumbs.

Bake the casserole for 25-30 minutes. You want the cheese to bubble and turn golden brown. Once it’s done, take it out and let it sit for about 5 minutes before serving. Enjoy the tasty layers of your casserole! For the complete recipe, check out the Full Recipe section.

Tips & Tricks

How to Perfect Your Casserole

To make your casserole shine, start with fresh ingredients. Choose firm zucchinis and yellow squashes. This will give your dish great texture. Don’t overcook the veggies when sautéing. You want them to be tender but still have a bite. This keeps them from getting mushy in the oven.

Mix the cheeses well with the veggies. This helps every bite have flavor. If you want a golden top, broil it for a few minutes after baking. Keep an eye on it, as it can burn quickly.

Troubleshooting Common Issues

If your casserole turns out watery, try these tips. First, make sure to squeeze excess moisture from the zucchinis. After slicing, you can salt them and let them sit for a few minutes. This pulls out extra water.

If the top is not crispy, add more breadcrumbs. This crunchy layer adds flavor and texture.

Serving Suggestions and Pairings

Serve your casserole warm. It pairs well with a simple green salad. A light vinaigrette adds a nice touch. You can also serve it alongside grilled chicken or fish for a complete meal. For a fun twist, try adding fresh herbs like basil or parsley on top. This not only looks pretty but also lifts the flavors. For the full recipe, check out the [Full Recipe].

Variations

Ingredient Substitutions

You can easily swap ingredients in this recipe. If you do not have zucchini or yellow squash, try using other vegetables. Bell peppers, eggplant, or even mushrooms work well. You can also change the cheese. If you want a sharper taste, try cheddar instead of mozzarella. For a creamier texture, use ricotta cheese. You can also add cooked grains like quinoa or rice for a heartier dish.

Vegetarian/Vegan Options

This casserole can be made vegan by removing the cheese. You can replace it with nutritional yeast for a cheesy flavor. Also, use plant-based milk and a vegan butter substitute. This way, you keep all the flavor while making it suitable for a vegan diet. Adding more veggies like spinach or kale also boosts nutrition.

Flavor Enhancements (spices or sauces)

To make this dish pop, add spices or sauces. A pinch of red pepper flakes brings heat. A sprinkle of smoked paprika adds depth. You can also drizzle balsamic glaze on top before serving for a tangy kick. If you want a creamy sauce, mix in a bit of sour cream or a vegan alternative. This gives your casserole a unique twist and keeps it exciting!

For the complete recipe, check out the [Full Recipe].

Storage Info

How to Store Leftovers

To store your leftover casserole, let it cool first. Once cool, transfer it to an airtight container. This will help keep it fresh. You can store it in the fridge for up to four days. Just make sure to cover it well to avoid drying out.

Freezing Instructions

If you want to freeze the casserole, it’s best to do this before baking. Prepare the dish and cover it tightly with plastic wrap. Then add a layer of aluminum foil on top. You can freeze it for up to three months. When you’re ready to bake it, thaw it in the fridge overnight. Then bake as directed in the Full Recipe.

Reheating Tips

When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. You can also reheat individual servings in the microwave for about two minutes. Enjoy your tasty casserole again!

FAQs

Can I use other vegetables in the casserole?

Yes, you can! Feel free to add veggies like bell peppers, spinach, or mushrooms. They will blend well and add different flavors. Just remember to cut them into similar sizes as the zucchini and squash. This helps with even cooking and texture.

How long can the casserole be stored in the fridge?

You can keep the casserole in the fridge for about 3 to 5 days. Make sure to cover it well to keep it fresh. If you want it to last longer, consider freezing it instead.

Can I prepare the casserole in advance?

Absolutely! You can assemble the casserole a day before and keep it in the fridge. This makes dinner prep easy. Just bake it right before serving.

What is the best way to reheat the casserole?

To reheat, place the casserole in the oven at 350°F (175°C). Bake for about 15-20 minutes. This ensures the cheese melts nicely again. You can also use the microwave, but the oven gives the best texture. For complete steps, check the Full Recipe.

Ingredients

When I make Zucchini and Yellow Squash Casserole, I love using fresh, simple ingredients. Here’s what you’ll need:

– 2 medium zucchinis, thinly sliced

– 2 medium yellow squashes, thinly sliced

– 1 cup cherry tomatoes, halved

– 1 small onion, finely diced

– 4 cloves garlic, minced

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– Salt and freshly ground black pepper to taste

– 2 tablespoons extra-virgin olive oil

– 1/2 cup breadcrumbs (optional, for a crunchy topping)

These ingredients blend perfectly. The zucchinis and yellow squashes bring a fresh taste. The tomatoes add a burst of sweetness. Cheese makes everything creamy and rich. The herbs bring out the best flavors.

I enjoy using fresh herbs. You can swap out the oregano and thyme for whatever herbs you like. Try basil or rosemary for a twist. This dish is all about using what you have on hand.

Nutritional Information (per serving)

– Calories: 250

– Protein: 10g

– Carbohydrates: 18g

– Fat: 16g

– Fiber: 3g

This casserole is a great way to eat your veggies. It’s filling and packed with nutrients. Plus, it’s a fun dish to share with family and friends. For the full recipe, check out Zucchini & Yellow Squash Delight Casserole 🥒.

This blog post covered how to make the Zucchini & Yellow Squash Delight Casserole. We discussed the ingredients you’ll need and shared tips for success when cooking. I also provided ideas for variations and ways to store leftovers.

In conclusion, this dish is easy to prepare and fun to make. You can customize it with your favorite veggies, spices, or even make it vegan. Enjoy your cooking journey, and remember to share with friends!

For a tasty Zucchini and Yellow Squash Casserole, you will need: - 2 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 cup cherry tomatoes, halved - 1 small onion, finely diced - 4 cloves garlic, minced - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - 1/2 cup breadcrumbs (optional, for a crunchy topping) You can add other fresh veggies for more flavor. Consider using: - Bell peppers, chopped - Spinach, roughly chopped - Mushrooms, sliced This casserole serves six and offers a balanced meal. Each serving contains: - Calories: 210 - Protein: 10g - Fat: 12g - Carbohydrates: 15g - Fiber: 3g - Sugars: 3g This dish is rich in vitamins and minerals. The zucchini and yellow squash provide hydration and nutrients. The cheese adds protein and calcium. Enjoy this easy and healthy meal! Don't forget to check out the Full Recipe for complete cooking steps. First, gather all the ingredients. You will need two medium zucchinis, two medium yellow squashes, a cup of cherry tomatoes, one small onion, four cloves of garlic, and two types of cheese. The cheeses are mozzarella and Parmesan. Also, grab some dried oregano, dried thyme, salt, pepper, olive oil, and breadcrumbs if you want a crunchy top. Next, wash the zucchinis and yellow squashes. Slice them thinly. Halve the cherry tomatoes. Dice the onion finely and mince the garlic. This step makes sure all the flavors mix well later. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Then, add the minced garlic and stir for one more minute. This brings out the garlic's lovely smell. Now, add the sliced zucchinis and yellow squashes. Sauté them for about 5-7 minutes until they soften but still have some crunch. Next, add the halved cherry tomatoes, dried oregano, thyme, salt, and pepper. Mix well and cook for another 3-4 minutes. This step helps the veggies soak up the spices. After cooking, take the skillet off the heat and let it cool a bit. This prevents the cheese from melting too fast when you mix it in. In a big bowl, combine the sautéed veggies with half of the mozzarella and Parmesan cheese. Stir until everything blends well together. Now, it's time to bake! Preheat your oven to 375°F (190°C). Transfer the veggie mix to a greased 9x13-inch baking dish. Spread it out evenly. Sprinkle the rest of the mozzarella and Parmesan cheese on top. If you like a crunchy texture, add breadcrumbs. Bake the casserole for 25-30 minutes. You want the cheese to bubble and turn golden brown. Once it's done, take it out and let it sit for about 5 minutes before serving. Enjoy the tasty layers of your casserole! For the complete recipe, check out the Full Recipe section. To make your casserole shine, start with fresh ingredients. Choose firm zucchinis and yellow squashes. This will give your dish great texture. Don't overcook the veggies when sautéing. You want them to be tender but still have a bite. This keeps them from getting mushy in the oven. Mix the cheeses well with the veggies. This helps every bite have flavor. If you want a golden top, broil it for a few minutes after baking. Keep an eye on it, as it can burn quickly. If your casserole turns out watery, try these tips. First, make sure to squeeze excess moisture from the zucchinis. After slicing, you can salt them and let them sit for a few minutes. This pulls out extra water. If the top is not crispy, add more breadcrumbs. This crunchy layer adds flavor and texture. Serve your casserole warm. It pairs well with a simple green salad. A light vinaigrette adds a nice touch. You can also serve it alongside grilled chicken or fish for a complete meal. For a fun twist, try adding fresh herbs like basil or parsley on top. This not only looks pretty but also lifts the flavors. For the full recipe, check out the [Full Recipe]. {{image_4}} You can easily swap ingredients in this recipe. If you do not have zucchini or yellow squash, try using other vegetables. Bell peppers, eggplant, or even mushrooms work well. You can also change the cheese. If you want a sharper taste, try cheddar instead of mozzarella. For a creamier texture, use ricotta cheese. You can also add cooked grains like quinoa or rice for a heartier dish. This casserole can be made vegan by removing the cheese. You can replace it with nutritional yeast for a cheesy flavor. Also, use plant-based milk and a vegan butter substitute. This way, you keep all the flavor while making it suitable for a vegan diet. Adding more veggies like spinach or kale also boosts nutrition. To make this dish pop, add spices or sauces. A pinch of red pepper flakes brings heat. A sprinkle of smoked paprika adds depth. You can also drizzle balsamic glaze on top before serving for a tangy kick. If you want a creamy sauce, mix in a bit of sour cream or a vegan alternative. This gives your casserole a unique twist and keeps it exciting! For the complete recipe, check out the [Full Recipe]. To store your leftover casserole, let it cool first. Once cool, transfer it to an airtight container. This will help keep it fresh. You can store it in the fridge for up to four days. Just make sure to cover it well to avoid drying out. If you want to freeze the casserole, it’s best to do this before baking. Prepare the dish and cover it tightly with plastic wrap. Then add a layer of aluminum foil on top. You can freeze it for up to three months. When you’re ready to bake it, thaw it in the fridge overnight. Then bake as directed in the Full Recipe. When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. You can also reheat individual servings in the microwave for about two minutes. Enjoy your tasty casserole again! Yes, you can! Feel free to add veggies like bell peppers, spinach, or mushrooms. They will blend well and add different flavors. Just remember to cut them into similar sizes as the zucchini and squash. This helps with even cooking and texture. You can keep the casserole in the fridge for about 3 to 5 days. Make sure to cover it well to keep it fresh. If you want it to last longer, consider freezing it instead. Absolutely! You can assemble the casserole a day before and keep it in the fridge. This makes dinner prep easy. Just bake it right before serving. To reheat, place the casserole in the oven at 350°F (175°C). Bake for about 15-20 minutes. This ensures the cheese melts nicely again. You can also use the microwave, but the oven gives the best texture. For complete steps, check the Full Recipe. When I make Zucchini and Yellow Squash Casserole, I love using fresh, simple ingredients. Here’s what you’ll need: - 2 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 cup cherry tomatoes, halved - 1 small onion, finely diced - 4 cloves garlic, minced - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - 1/2 cup breadcrumbs (optional, for a crunchy topping) These ingredients blend perfectly. The zucchinis and yellow squashes bring a fresh taste. The tomatoes add a burst of sweetness. Cheese makes everything creamy and rich. The herbs bring out the best flavors. I enjoy using fresh herbs. You can swap out the oregano and thyme for whatever herbs you like. Try basil or rosemary for a twist. This dish is all about using what you have on hand. Nutritional Information (per serving) - Calories: 250 - Protein: 10g - Carbohydrates: 18g - Fat: 16g - Fiber: 3g This casserole is a great way to eat your veggies. It’s filling and packed with nutrients. Plus, it's a fun dish to share with family and friends. For the full recipe, check out Zucchini & Yellow Squash Delight Casserole 🥒. This blog post covered how to make the Zucchini & Yellow Squash Delight Casserole. We discussed the ingredients you'll need and shared tips for success when cooking. I also provided ideas for variations and ways to store leftovers. In conclusion, this dish is easy to prepare and fun to make. You can customize it with your favorite veggies, spices, or even make it vegan. Enjoy your cooking journey, and remember to share with friends!

Zucchini and Yellow Squash Casserole

Discover the deliciousness of Zucchini & Yellow Squash Delight Casserole with this easy recipe! Bursting with flavor from fresh veggies, melted cheese, and aromatic herbs, this dish is perfect for family dinners or meal prep. In just 45 minutes you’ll have a comforting casserole that’s both healthy and satisfying. Click to explore the full recipe and transform your meal times with this delightful creation!
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Ingredients
  

2 medium zucchinis, thinly sliced

2 medium yellow squashes, thinly sliced

1 cup cherry tomatoes, halved

1 small onion, finely diced

4 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

1/2 cup breadcrumbs (optional, for a crunchy topping)

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a spacious skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until they become translucent and tender.

      Add the minced garlic to the skillet and stir, cooking for an additional minute until it releases its fragrant aroma.

        Incorporate the sliced zucchinis and yellow squashes into the skillet. Sauté for approximately 5-7 minutes, being cautious not to overcook—they should start to soften but still hold some texture.

          Mix in the halved cherry tomatoes along with the dried oregano, dried thyme, salt, and pepper. Continue cooking for another 3-4 minutes, stirring occasionally to combine and let the flavors meld.

            Remove the skillet from the heat and allow the vegetable mixture to cool slightly—this will prevent the cheese from melting too quickly.

              In a large mixing bowl, combine the sautéed vegetables with half of the shredded mozzarella and half of the grated Parmesan cheese. Stir well until everything is evenly incorporated.

                Transfer the vibrant vegetable mixture into a greased 9x13-inch baking dish, spreading it out evenly to form a cohesive casserole.

                  Sprinkle the remaining mozzarella and Parmesan cheese generously over the top. If desired, add breadcrumbs for a crispy layer that adds texture.

                    Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and the top layer is beautifully golden brown.

                      Once baked, remove the casserole from the oven and let it sit undisturbed for about 5 minutes before slicing and serving.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                          - Presentation Tips: Serve the casserole warm, garnished with a sprinkling of fresh herbs such as basil or parsley. This not only adds a vibrant splash of color but also enhances the dish's overall flavor profile.

                            WANT TO SAVE THIS RECIPE?