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.
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.
Adapted from a recipe in Costco Connection magazine.