Name: Healthy Summer Vegetable Casserole with Zucchini & Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium zucchini, thinly sliced; 2 medium yellow squash, thinly sliced; 2–3 ripe tomatoes, sliced; 1 small onion, thinly sliced; 2 tablespoons olive oil; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon dried Italian herbs; ½ cup grated Parmesan cheese; ½ cup shredded mozzarella (optional); ½ cup breadcrumbs; 2 tablespoons fresh parsley, chopped

Description

A light, flavorful summer casserole layered with fresh zucchini, yellow squash, tomatoes, herbs, and a crispy cheese-breadcrumb topping. Perfect as a side or a meatless main.

Ingredients

Scale

2 medium zucchini, thinly sliced

2 medium yellow squash, thinly sliced

2–3 ripe tomatoes, sliced

1 small onion, thinly sliced

2 tablespoons olive oil

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 teaspoon dried Italian herbs

½ cup grated Parmesan cheese

½ cup shredded mozzarella (optional)

½ cup breadcrumbs

2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C) and lightly oil an 8×8-inch baking dish.

2. Arrange half of the sliced onions on the bottom of the dish.

3. Layer zucchini, squash, and tomato slices in an overlapping pattern, seasoning each layer with salt, pepper, and Italian herbs.

4. Sprinkle Parmesan and mozzarella (if using) evenly over the top.

5. Top with breadcrumbs and drizzle with olive oil.

6. Bake uncovered for 30–35 minutes until vegetables are tender and the topping is golden brown.

7. Allow the casserole to rest for 5–10 minutes, then garnish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 200
Sodium: 300
Fat: 10
Carbohydrates: 20
Protein: 8