Healthy Squash Casserole
This healthy squash casserole will put your garden zucchini and squash to use! With layers of parmesan, garlic, and basil and a row of fat tomatoes on top, it’s a perfect cheesy and crunchy summer side dish.
Servings 6 servings
Equipment
- 9 x 9 casserole dish
Ingredients
- 2 medium squash
- 2 medium zucchini
- 2 medium tomatoes
- 3 cloves garlic finely minced
- 2/3 cup parmesan shredded cheese
- 1/4 cup panko bread crumbs
- A few basil leaves about 5
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat broiler to low.
- Slice the zucchini and squash into 1/4” slices. This is easiest done with a mandolin if you have one! Otherwise carefully cut into thin pieces.
- Slice tomatoes into 1/4” slices, salt them, and allow some of the moisture to be removed.
- Arrange vegetables on a sheet pan, sprinkle with salt and pepper and drizzle with olive oil. Broil for a few minutes, to dry them out and pre-cook.
- Shift oven temp to bake at 350 degrees.
- Heat a small skillet and sautée the garlic in a little oil until slightly brown. Combine with 1/2 cup of the shredded cheese and 1/4 cup chopped fresh basil and mix well. This will be your seasoning throughout.
- To assemble, in a 9X9 baking dish begin layering the squash chips. After each layer, sprinkle in some of your cheese, garlic, basil mix. Add salt and pepper to taste.
- When squash is gone, add tomatoes on top.
- Combine the rest of the cheese with the panko and sprinkle over the entire dish.
- Bake for 25 minutes, and then broil for ~5 minutes more (watch it closely!)