Calico Yellow Zucchini Squash Casserole

Brighten up your dinner table with this vibrant and flavorful Calico Yellow Zucchini Squash Casserole! This delightful dish layers tender slices of yellow zucchini with a medley of sautéed red and green bell peppers, red onion, and garlic, all enhanced with aromatic oregano. Melty sharp cheddar cheese is tucked between layers, while a crispy, golden topping of buttery panko breadcrumbs and parmesan adds irresistible texture. Perfect as a comforting side dish or a light vegetarian main, this casserole is easy to prepare and bakes to bubbly perfection in just 30 minutes. Garnished with fresh parsley for a touch of freshness, it’s the ultimate celebration of garden-fresh summer veggies!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium yellow zucchini squash
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 small red onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 cup sharp cheddar cheese, shredded
• 0.5 cup parmesan cheese, grated
• 0.75 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Wash the yellow zucchini squash thoroughly and slice them into thin rounds, approximately 1/4 inch thick.

Step 3

Dice the red and green bell peppers and finely chop the red onion. Mince the garlic cloves.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the garlic and red onion, sautéing for 2 minutes until fragrant.

Step 5

Add the diced bell peppers to the skillet and cook for another 3-4 minutes until they start to soften.

Step 6

Season the cooked vegetables with salt, black pepper, and dried oregano, stirring to combine.

Step 7

Layer half of the sliced zucchini squash in the prepared baking dish. Spread half of the sautéed vegetable mixture evenly over the zucchini.

Step 8

Sprinkle half of the shredded cheddar cheese over the vegetables. Repeat the layers one more time with the remaining zucchini, vegetable mixture, and cheddar cheese.

Step 9

In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and melted butter. Mix well until the breadcrumbs are evenly coated.

Step 10

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 12

Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Step 13

Serve warm as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	(1460.4g)

Amount per serving	% Daily Value*
Calories	1464.8

Total Fat 102.2g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 222mg	0%
Sodium 4100.0mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 18.4g	0%
Total Sugars 32.8g
Protein 64.0g	0%

Vitamin D 24IU	0%
Calcium 1474.7mg	0%
Iron 8.3mg	0%
Potassium 3052.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 16.7%

Carbs: 23.2%