Cheesy Zucchini Squash Casserole Baked
A layered vegetable casserole combining sauteed zucchini, summer squash, tomatoes, and onions topped with melted parmesan cheese. Mild, comforting flavors with tender vegetables and a golden cheese crust. Serve as a side dish for weeknight dinners or summer gatherings. This version uses a two-stage cooking method: sauteing vegetables in batches before layering to prevent browning and ensure even texture.
Ingredients
Instructions
- 1
Slice zucchini and summer squash into 1/2 inch rounds.
- 2
Slice onion thinly, then cut each slice into 4 pieces.
- 3
Halve tomatoes, then quarter each half.
- 4
Saute squash and onion in batches with butter on medium heat without browning, about 5 minutes per batch.
- 5
Add quarter of the tomatoes to each batch and mix.
- 6
Spray large casserole dish with cooking spray.
- 7
Layer sauteed vegetables in single layer, top with parmesan cheese, and repeat layers ending with cheese.
- 8
Cover and bake until squash is tender.
Tips
Fry vegetables in four separate batches with 4 tablespoons butter each to avoid overcrowding the pan and ensure vegetables cook evenly without browning.
Layer vegetables in a single even layer and end with parmesan on top for a golden, crispy cheese crust when baked.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 350F until warmed through.
Prepare and layer casserole up to 1 day ahead, cover, refrigerate, then bake when ready.
Serve warm as a vegetable side dish with grilled meats, roasted chicken, or alongside pasta.
Common Mistakes
Brown the vegetables to avoid losing their tender texture and mild flavor
Skip batching to avoid overcrowding, which traps steam and softens vegetables unevenly
Substitutions
Dairy-Free Swaps
General Alternatives
same cooking time and texture
FAQ
Can I make this ahead?
Yes, assemble the casserole up to 1 day before baking. Cover with plastic wrap or foil and refrigerate. Add 10-15 minutes to baking time if baking from cold.
What if I don't have summer squash?
Use additional zucchini, yellow squash, or pattypan squash in equal amounts. All cook in the same time and produce similar results.
How long does this keep?
Cover and refrigerate leftovers up to 4 days. Reheat covered at 350F until warmed through, about 20-30 minutes.