Description

This healthy zucchini squash casserole layers fresh summer vegetables with herbs and a light cheese topping for a flavorful side or main dish. It’s easy to prepare, versatile, and perfect for showcasing seasonal produce.

Ingredients

Scale

2 medium zucchini, sliced 1/4 inch thick

2 medium yellow squash, sliced 1/4 inch thick

1 medium onion, thinly sliced

3 garlic cloves, minced

1 cup shredded mozzarella cheese

2 tablespoons olive oil

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme leaves

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).

2. Pat zucchini and squash slices dry with paper towels to remove excess moisture.

3. In a skillet, heat olive oil and sauté onion and garlic until softened.

4. In a bowl, toss zucchini and squash slices with salt, pepper, basil, and thyme.

5. Layer half of the zucchini and squash slices in a 9×13 casserole dish, top with half of the sautéed onion and garlic, then sprinkle with half of the cheese.

6. Repeat layers with remaining vegetables, onion, garlic, and cheese.

7. Cover casserole with foil and bake for 25 minutes, then remove foil and bake an additional 15 minutes until vegetables are tender and cheese is golden.

8. Let rest for 5 minutes before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: casserole
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 5
Sodium: 250
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 15
Fiber: 3
Protein: 8
Cholesterol: 20

Keywords: zucchini casserole, zucchini squash casserole, summer vegetable casserole, healthy casserole, summer side dish, vegetable bake, low calorie casserole