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Garden Zucchini Squash Casserole

June 20, 2020 by Connie Edwards McGaughy 12 Comments

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Garden Zucchini Squash Casserole 🌱 Fresh zucchini, yellow squash, and ripe red tomatoes topped with toasted Italian breadcrumbs create this easy, healthy & colorfully delicious dish! GF and oil-free options.

Garden Zucchini Squash Casserole in baking dish

I love putting together this vibrant, vitamin-rich and scrumptious veggie casserole. It’s so pretty, it’s as great to look at as it is to eat! This bright combo of fresh zucchini and yellow squash with juicy ripe tomatoes makes the perfect side dish with any pasta, potato, or tofu entree.

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tomatoes, zucchini, yellow squash and toasted breadcrumbs

A lot of us have been inspired to plant home vegetable gardens. If you’re like me, chances are you’ve included zucchini, maybe yellow squash, and tomatoes to your list of must-have veggies. Not only are they nutritious and easy to use in so many recipes – they also tend to grow in abundance! Ever run out of ideas how to use them? This recipe is perfect for showcasing the goodness of these great veggies!

Of course, you don’t need a home garden to create this dish. Pick up some zucchini, yellow squash & tomatoes at your local farmers market or grocery store and you’ll have practically everything you need to make this recipe.

This easy garden zucchini squash casserole is similar to a traditional French Ratatouille – a stewed vegetable dish which often includes eggplant, bell peppers, crushed tomatoes and herbs. This recipe is a simplified version – celebrating the flavors and textures of the squash and tomatoes.

garden zucchini squash casserole and tofu

What goes into a garden zucchini squash casserole?

This is such a simple dish to put together, but it looks so gorgeous, you would think you spent a lot of time preparing it!

Here’s all you’ll need:

  • 2- 3 medium size zucchini
  • 2-3 medium yellow squash
  • 3-4 medium ripe tomatoes
  • 2 tbsp extra virgin olive oil – (omit for oil-free)
  • 1 tsp Italian seasoning
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 C Italian Panko breadcrumbs – (use gluten-free, if needed)
  • 3 tbsp vegan parmesan (optional)
  • 2 tbsp fresh basil – chopped
  • fresh zucchini yellow squash tomatoes
  • fresh cut zucchini, yellow squash and tomatoes

How to make a garden zucchini squash casserole

  • Preheat oven to 400º
  • Thoroughly wash zucchini, yellow squash, and tomatoes.
  • Slice in thin rounds (about 1/3″ thick)
  • Pour a small amount of olive oil in the bottom of a medium size or 7″ x 11″ baking dish. Spread around to coat bottom of dish.
  • Begin stacking the veggies on end, in rows, staggering the colors. I find it easiest to tip the dish slightly on end while layering.
  • Next, drizzle a small amount of olive oil over the veggies.
  • Sprinkle with salt and pepper and Italian seasoning.
  • Cover top of veggies with Italian Panko breadcrumbs. You can add vegan parmesan if you like . . . check out this easy recipe!
garden squash casserole with breadcrumbs unbalked
  • Cover pan with foil. I prefer to place a layer of parchment paper between the food and the foil.
  • Bake at 400º for 20 minutes. Remove foil/parchment and continue baking for 10 minutes, or until breadcrumbs turn golden brown and juice is bubbling in the bottom of the dish.
  • Allow casserole to sit 5 – 10 minutes before serving. Sprinkle fresh basil over top.
garden zucchini squash casserole in glass baking dish

This recipe makes a perfect side dish to serve with:

  • Vegan Spinach Ricotta Shells
  • Easy Vegan Scalloped Potatoes
  • Meatless Meatballs
  • Vegan Zucchini Ravioli
  • Simple Savory Herbed Tofu

very vegan 🌱very good

garden squash casserole

Garden Zucchini Squash Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 83kcal
Author: Connie 🥕
Garden Zucchini Squash Casserole 🌱 Fresh zucchini, yellow squash, and ripe red tomatoes topped with toasted Italian breadcrumbs create this easy, healthy & colorfully delicious dish! GF and oil-free options.
Print Recipe

Equipment

  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cup
  • Parchment paper
  • aluminum foil
  • medium ovenproof baking dish

Ingredients

  • 2-3 medium zucchini washed & sliced 1/3" thick rounds
  • 2-3 medium yellow squash washed & sliced 1/3" thick rounds
  • 3-4 medium tomatoes washed & sliced 1/3" thick rounds
  • 2 tbsp olive oil oil free option – replace oil with 2-3 tbsp vegetable broth
  • 1 tsp Italian seasoning
  • 2 tsp sea salt coarse
  • 1/2 tsp black pepper freshly ground
  • 1/2 C breadcrumbs Italian Panko style (use gluten-free if needed)
  • 2 tbsp basil fresh – chopped

Instructions

  • 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 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.

Notes

🥕Depending on the size of your veggies, you might need to use a larger pan.
🥕Adjust the amount of olive oil as needed.
🥕Oil- free option If you prefer not to use oil, drizzle 2 – 3 tbsp vegetable broth over veggies to add moisture. 
🥕Gluten free option Be sure to use gluten-free breadcrumbs
🥕If you don’t have Italian seasoned panko breadcrumbs, you can use plain breadcrumbs combined with 1 tsp Italian seasoning.
🥕If you don’t have parchment paper, I suggest tenting the foil over your casserole. I like to use parchment paper underneath foil when baking as I prefer my food not to come in contact with aluminum.  
 

Nutrition

Calories: 83kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 638mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 24mg | Calcium: 39mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Brunch, casserole, Dinner, Entree, Homepage Slideshow, Lunch, Main Dish, Plant Based, Potluck, Side Dish, Summer, Vegan Brunch Recipes, Vegan Dinner Recipes, Vegan Entrees, Vegan Lunch Recipes, Vegan Recipes, WFPB, Whole Food Plant Based Tagged With: baked zucchini and squash, baked zucchini recipes, baked zucchini recipes healthy, casserole, easy zucchini recipes, garden squash casserole, healthy zucchini recipes, Italian squash casserole, plant based, plant based squash casserole, side dish, tomatoes, vegan, vegan garden squash casserole, vegan Italian squash casserole, vegan squash side dish, vegan zucchini side dish, yellow squash, zucchini casserole, zucchini casserole recipes, zucchini recipes summer

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Reader Interactions

Comments

  1. Elizabeth

    March 30, 2020 at 6:44 pm

    5 stars
    Yum!

    Reply
    • Connie Edwards McGaughy

      March 31, 2020 at 5:19 pm

      Thank you Elizabeth! I hope you give it a try . . . it’s delish! 🥕

      Reply
  2. Lisa Hagelthorn

    April 27, 2020 at 11:35 pm

    5 stars
    We are long-term vegetarians who turned vegan some years ago. We are so glad we learned the truth and became vegan. We tried your recipe last night and it was delicious! The sauce from all the veggies was so good! We made it with vegan parmesan and we are so glad we did! It is both delicious and super healthy. Thanks for sharing this wonderful recipe

    Reply
    • Connie Edwards McGaughy

      April 28, 2020 at 12:54 am

      Lisa, I’m so happy you enjoyed it! I love making the Garden Squash Casserole often & never tire of it. I feel the same as you. Becoming vegan was the best decision I ever made (with the exception of marrying my vegan hubby). Thanks a bunch for your kind words and for being vegan! 🥕

      Reply
  3. Carol

    July 11, 2020 at 12:35 am

    5 stars
    Garden Squash Casserole. I made this tonight and added corn kernels on top and a few baby yukon gold mini potators. Instead of basil I added chopped green onion before serving. Delicious!

    Reply
    • Connie Edwards McGaughy

      July 11, 2020 at 1:20 am

      Yum! Carol, I’ve added potato slices before, but never corn or green onions. What a great & colorful idea. I bet it was delish! Thanks a bunch 🥕 for sharing!

      Reply
  4. Andrea Barclay

    July 13, 2020 at 2:15 am

    I made this dish and we thought it was delicious! It was very easy and I cooked it in my outdoor grill. We served it with some rice and that’s all we needed for supper.
    I’ve been checking out some more recipes on this site and they look great; can’t wait to try them! Thank you!

    Reply
    • Connie Edwards McGaughy

      July 13, 2020 at 3:18 am

      Andrea, I’m so happy you enjoyed the recipe! I’ve made it many times but never tried cooking it on a grill – what a great idea! I’m definitely going to now. Thanks so much for sharing! 💚🥕

      Reply

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    August 16, 2020 at 11:44 pm

    […] Garden Zucchini Squash Casserole from the Carrot Underground features fresh zucchini, yellow squash, and ripe red tomatoes topped with toasted Italian breadcrumbs. This easy, healthy & colorfully delicious dish is gluten free and can be oil free! […]

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