Garden Zucchini Squash Casserole

Name: Garden Zucchini Squash Casserole
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

Home / Recipes / Garden Zucchini Squash Casserole

By: Connie at thecarrotunderground.com

CategoryMain Dish, Side Dishes

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

Preheat oven to 400°

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

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

Sprinkle veggies with Italian seasoning, salt and pepper

Drizzle remaining olive oil over top of veggies

Sprinkle breadcrumbs and grated vegan parmesan over all

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

Bake at 400° for 20 minutes covered

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

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

Ingredients