Description
A light, cheesy summer vegetable casserole layered with tender zucchini and yellow squash, savory onions and garlic, fresh herbs, and a crisp breadcrumb topping.
Ingredients
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan
3/4 cup panko breadcrumbs
3 tablespoons olive oil, divided
1 tablespoon butter, melted (optional)
2 tablespoons chopped fresh parsley or basil
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika or red pepper flakes (optional)
Nonstick spray or a little oil for the baking dish
Instructions
1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Slice zucchini and squash into 1/4-inch rounds; pat dry to reduce moisture.
3. Warm 1 tablespoon olive oil in a skillet over medium heat; sauté onion 3–4 minutes, add garlic 30 seconds.
4. In a bowl, toss zucchini and squash with 1 tablespoon olive oil, salt, pepper, thyme, and half the herbs.
5. Layer half the zucchini and squash in the dish; scatter half the onion mixture and half the cheeses.
6. Repeat layers with remaining vegetables, onions, and cheeses.
7. Mix panko with remaining 1 tablespoon olive oil (and melted butter if using) plus paprika; sprinkle evenly on top.
8. Bake 25–30 minutes until vegetables are tender and top is golden and bubbly.
9. Optional: Broil 1–2 minutes for extra color; watch closely.
10. Rest 5–10 minutes, garnish with remaining herbs, slice, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes