Colorful, healthy, and full of flavor, our Squash and Tomato Casserole is the perfect way to use a bountiful harvest. Fresh oregano and Parmesan cheese bring a savory brightness to zucchini, yellow squash, and tomatoes; you can't beat this delightful tomato squash casserole as a tasty and nutritious side dish.
Time needed
The preparation time to wash and slice the vegetables and mince the herbs is about 15 minutes, with cook time of about half an hour. The bake will be easier to slice and serve after a short resting time, so plan on about an hour for total time needed.
What you need to make Squash and Tomato Casserole
- zucchini
- yellow squash
- Roma tomatoes
- garlic
- green onions
- fresh oregano leaves
- Parmesan cheese
- salt and pepper
- olive oil
Variations and Adaptations
The recipe is vegetarian and gluten-free.
Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.
To make this a main dish, add a protein such as sautéed chicken or tofu.
How to make Squash and Tomato Casserole
Wash the vegetables, then mince the garlic and chop the green onions and oregano. Combine in a bowl with the Parmesan cheese and set aside.
Slice the zucchini and yellow squash and toss with salt and pepper to taste.
Prepare a shallow baking dish with non-stick cooking spray, then layer ½ of the zucchini and squash in it.
Slice the tomatoes and layer 2 tomatoes over the squash. Sprinkle with ½ of the Parmesan cheese mixture.
Layer with the rest of the squash, tomatoes, and cheese mixture as before. Drizzle with olive oil and sprinkle with salt and pepper to taste.
Bake at 400°F for 30 minutes. Allow to sit for 10 minutes then cut into squares and serve.
Tips
Squash and Tomato Casserole is the perfect recipe for squash and tomato season, and it's a great excuse to start an herb garden.
I like to keep fresh herbs growing all year, either in a planter outside or on a south-facing windowsill inside during the cold months. For almost the same price as a single packet of fresh-cut herbs, you can buy a live herb plant that will produce all year long.
Chopping herbs is easiest when you roll the leaves together into a tight ball or log shape, then hold them tightly to keep them together as you chop.
📖 Recipe
Squash and Tomato Casserole
Ingredients
- 1 zucchini
- 2 yellow squash
- 4 Roma tomatoes
- 2 cloves garlic
- 2 green onions
- 1 tablespoon fresh oregano leaves
- 1 cup shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- non-stick cooking spray
Instructions
- Wash all vegetables.
- Mince 2 cloves garlic and chop 2 green onions and 1 tablespoon fresh oregano leaves. Combine in a bowl with 1 cup shredded Parmesan cheese and set aside.
- Slice 1 zucchini and 2 yellow squash and toss with ½ teaspoon salt and ½ teaspoon freshly ground black pepper.
- Prepare a shallow baking dish with non-stick cooking spray.
- Layer ½ of the zucchini and squash in the prepared baking dish.
- Slice 4 Roma tomatoes and layer half of the tomato slices over the squash. Sprinkle with ½ of the Parmesan cheese mixture.
- Repeat layers with the remaining squash, tomatoes, and cheese mixture as before. Drizzle with 1 tablespoon olive oil and sprinkle with more salt and pepper if desired.
- Bake at 400°F for 30 minutes. Allow to sit for 10 minutes then cut into squares and serve.
Notes
- If you do not have access to fresh oregano, you can use 1 teaspoon dried oregano.
- Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.
Nutrition per serving
The delicious tomato and squash dish with an Italian flavor is adapted from a recipe in the Costco Connection magazine.
Lila
Pics are gorgeous...making me hungry! I'll definitely be making this one soon.
Mary Ann
Thanks, Lila. It was really good – there wasn’t very much left because we all had seconds!