Italian Squash and Zucchini Casserole

Delight in the comforting flavors of this Italian Squash and Zucchini Casserole, a vibrant medley of thinly sliced zucchini and yellow squash layered with a rich, garlicky tomato sauce and topped with gooey mozzarella, sharp Parmesan, and crispy panko breadcrumbs. This easy-to-make casserole brings together fresh vegetables, aromatic Italian seasoning, and a golden-baked finish to create a wholesome and crowd-pleasing dish. Perfect as a hearty vegetarian entrée or a flavorful side, it’s an ideal way to celebrate summer produce. Ready in just an hour, this warm and cheesy baked casserole is a must-try recipe for family dinners or special gatherings.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 3 medium yellow squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves fresh garlic cloves
• 1 14-ounce can crushed tomatoes
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups mozzarella cheese
• 0.5 cup Parmesan cheese
• 0.5 cup panko breadcrumbs
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish.

Step 2

Wash and thinly slice the zucchini and yellow squash into 1/8-inch rounds. Set them aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Dice the onion and mince the garlic cloves, then sauté them in the skillet until soft and translucent, about 4-5 minutes.

Step 4

Add the crushed tomatoes, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine and simmer the sauce for 5 minutes to let the flavors meld.

Step 5

Spread a thin layer of the tomato sauce mixture on the bottom of the greased casserole dish.

Step 6

Arrange the zucchini and yellow squash slices in alternating layers (zucchini, then squash), slightly overlapping the slices, until the dish is filled.

Step 7

Pour the remaining tomato sauce mixture evenly over the squash layers.

Step 8

Sprinkle the mozzarella cheese over the top, followed by the Parmesan cheese.

Step 9

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.

Step 11

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

Step 12

Serve warm and enjoy this delicious Italian Squash and Zucchini Casserole!

Nutrition Facts

Serving size	(1420.0g)

Amount per serving	% Daily Value*
Calories	1331.8

Total Fat 80.5g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 154.6mg	0%
Sodium 4098.9mg	0%
Total Carbohydrate 90.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 38.5g
Protein 72.5g	0%

Vitamin D 27.1IU	0%
Calcium 1933.1mg	0%
Iron 9.9mg	0%
Potassium 2690.5mg	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: 52.6%

Protein: 21.0%

Carbs: 26.4%