Tomato and Squash Casserole

Baked layered casserole of yellow squash, zucchini, and tomatoes with herbs and cheese in a baking dish with a serving removed.

If you’re craving a dish that bursts with flavor, color, and wholesome goodness, look no further than this Tomato and Squash Casserole. Tender zucchini, vibrant yellow squash, and juicy tomatoes are elevated by a fresh, aromatic touch of oregano and the rich, nutty notes of Parmesan cheese.

Servings per Recipe: 6 servings

Calories per Serving: 119

Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

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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 before serving.

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.

Nutrition