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.
½CbreadcrumbsItalian Panko style (use gluten-free if needed)
2tablespoonbasilfresh - 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 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.
🥕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.