Garden Zucchini Squash Casserole

By: Connie at thecarrotunderground.com

Yields1 Serving
 23 medium zucchini washed & sliced ⅓" thick rounds
 23 medium yellow squash washed & sliced ⅓" thick rounds
 34 medium tomatoes washed & sliced ⅓" thick rounds
 2 tbsp olive oil oil free option - replace oil with 3+ tablespoon vegetable broth
 1 tsp Italian seasoning
 2 tsp sea salt coarse
 ½ tsp black pepper freshly ground
 ½ cup breadcrumbs Italian Panko style (use gluten-free if needed)
 3 tbsp vegan parmesan grated or homemade
 2 tbsp basil fresh - chopped
1

Preheat oven to 400°

2

Coat bottom of baking dish with a small amount of olive oil

3

Stack zucchini, yellow squash, and tomato slices on end (staggering in order) in rows, filling the pan.

4

Sprinkle veggies with Italian seasoning, salt and pepper

5

Drizzle remaining olive oil over top of veggies

6

Sprinkle breadcrumbs and grated vegan parmesan over all

7

Cover with parchment and foil (layer parchment between food and foil)

8

Bake at 400° for 20 minutes covered

9

Uncover and continue baking for 10 minutes or until breadcrumbs are golden brown and juices are bubbling in bottom of pan.

10

Remove from oven. Allow casserole to sit for 5 - 10 minutes. Sprinkle with chopped basil before serving.

Ingredients

 23 medium zucchini washed & sliced ⅓" thick rounds
 23 medium yellow squash washed & sliced ⅓" thick rounds
 34 medium tomatoes washed & sliced ⅓" thick rounds
 2 tbsp olive oil oil free option - replace oil with 3+ tablespoon vegetable broth
 1 tsp Italian seasoning
 2 tsp sea salt coarse
 ½ tsp black pepper freshly ground
 ½ cup breadcrumbs Italian Panko style (use gluten-free if needed)
 3 tbsp vegan parmesan grated or homemade
 2 tbsp basil fresh - chopped

Directions

1

Preheat oven to 400°

2

Coat bottom of baking dish with a small amount of olive oil

3

Stack zucchini, yellow squash, and tomato slices on end (staggering in order) in rows, filling the pan.

4

Sprinkle veggies with Italian seasoning, salt and pepper

5

Drizzle remaining olive oil over top of veggies

6

Sprinkle breadcrumbs and grated vegan parmesan over all

7

Cover with parchment and foil (layer parchment between food and foil)

8

Bake at 400° for 20 minutes covered

9

Uncover and continue baking for 10 minutes or until breadcrumbs are golden brown and juices are bubbling in bottom of pan.

10

Remove from oven. Allow casserole to sit for 5 - 10 minutes. Sprinkle with chopped basil before serving.

Notes

Garden Zucchini Squash Casserole