Garden Zucchini Squash Casserole

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

A glass baking dish with garden zucchini squash casserole.

A lot of us have been inspired to plant home vegetable gardens. If you're like me, you may have included zucchini, 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 dish is ideal for showcasing the goodness of those great veggies!

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! The bright combo of fresh zucchini and yellow squash with juicy ripe tomatoes makes the perfect side dish with any pasta, rice, potato, or tofu entree.

Garden zucchini squash casserole in a glass baking dish.

Table of Contents

🌱 Why we love this recipe
Ingredients
Instructions
🌱 Serving suggestions
🌱 FAQ's
Recipe
Food Safety
Comments

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 on a plate with slices of savory herbed tofu.

🌱 Why we love this recipe

It's so easy to prepare!
Looks, smells, and tastes delicious!
Requires just a few simple ingredients
Perfect for entertaining and is so beautiful on a table
Great way to use up extra zucchini from the garden!

Ingredients

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:

Zucchini
Yellow squash
Tomatoes - large ripe tomatoes
Extra virgin olive oil - (see FAQ's below for oil-free version)
Italian seasoning - or a combo of dried oregano, basil, rosemary, thyme, sage
Salt
Black pepper
Italian Panko breadcrumbs - (use gluten-free, if needed)
Vegan parmesan - grate-able vegan parm or homemade diner-style
Fresh basil

🥕 See the printable recipe below for quantities and complete details

Instructions

Sliced zucchini, yellow squash, and tomatoes.

Preheat oven to 400º
Thoroughly wash zucchini, yellow squash, and tomatoes.
Slice in thin rounds (about ⅓" thick)

Slices of zucchini, yellow squash, and tomatoes arranged in a glass baking dish.

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.

A baking dish filled with sliced zucchini, yellow squash, and tomatoes, topped with bread crumbs and vegan parmesan ready to be baked.

Cover top of veggies with Italian Panko breadcrumbs and grated vegan parmesan or you can make your own tasty homemade parm with this easy recipe!

Garden zucchini squash casserole in a baking dish and covered in foil.

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.

A baking dish with garden zucchini squash casserole.

Allow casserole to sit 5 - 10 minutes before serving. Sprinkle fresh basil over top and enjoy!

🌱 Serving suggestions

This very versatile vegan garden zucchini squash casserole can be enjoyed year-round. It's great to serve at spring and summer potluck parties and makes a beautiful veggie side dish on any Thanksgiving table. We love pairing it with:

🌱 FAQ's

How to prepare this recipe without oil?

If you prefer not to use oil, drizzle 3 tablespoons (or more) of vegetable broth over the veggies to add moisture.

How to make this recipe gluten-free?

It's easy to adjust the ingredients to prepare this without gluten. Simply use gluten-free breadcrumbs or omit the breadcrumbs entirely. Be sure the vegan cheese you use is also gluten-free.

very vegan 🌱very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.

Thanks a bunch!🥕

Recipe

Garden Zucchini Squash Casserole

5 from 6 votes

by 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 Pin Recipe Save

Prep Time 15

Cook Time 30

Course Dinner, Main Course

Cuisine American, French, Vegan

Servings

Calories 83 kcal

Equipment

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

Ingredients

2-3 medium zucchini washed & sliced ⅓" thick rounds
2-3 medium yellow squash washed & sliced ⅓" thick rounds
3-4 medium tomatoes washed & sliced ⅓" thick rounds
2 tablespoon olive oil oil free option - replace oil with 3+ tablespoon vegetable broth
1 teaspoon Italian seasoning
2 teaspoon sea salt coarse
½ teaspoon black pepper freshly ground
½ C breadcrumbs Italian Panko style (use gluten-free if needed)
3 tablespoon vegan parmesan grated or homemade
2 tablespoon 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 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.

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 3 or more tablespoons 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 teaspoon 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: 83kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 638mgPotassium: 383mgFiber: 2gSugar: 4gVitamin A: 663IUVitamin C: 24mgCalcium: 39mgIron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Garden Zucchini Squash Casserole

🌱 Why we love this recipe

Ingredients

Instructions

🌱 Serving suggestions

🌱 FAQ's

Recipe