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.

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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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.

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
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!

- 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.

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 Zucchini Squash Casserole
Equipment
- Knife
- 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
Nutrition
⭐️⭐️⭐️⭐️⭐️ 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!
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Yum!
Thank you Elizabeth! I hope you give it a try . . . it’s delish! 🥕
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
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! 🥕
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!
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!
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!
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! 💚🥕