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If you're looking for a simple, delicious way to use up those summer veggies, this Zucchini Squash Tomato Casserole is perfect. It's a colorful, cheesy dish that brings out the best in fresh produce. With just a handful of ingredients, you can whip up a comforting meal that pairs well with just about anything. Let's dive in and get cooking!
The name of the recipe: Zucchini Squash Tomato Casserole Recipe
Ingredients:
- 2 medium sliced zucchini
- 2 medium sliced yellow squash
- 4 medium sliced tomatoes
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Layer the sliced zucchini, squash, and tomatoes in the dish.
- Sprinkle salt, pepper, and shredded mozzarella cheese on top.
- Bake for 30 minutes or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Zucchini Tomato Casserole Recipe
What you will need to make zucchini squash tomato casserole
- Zucchini: Adds a mild, slightly sweet flavor and a tender texture, balancing the dish with its lightness and moisture.
- Yellow squash: Provides a subtle nutty taste and soft texture, complementing zucchini and adding color variety.
- Tomatoes: Brings acidity and juiciness, enhancing the overall flavor and keeping the casserole moist.
- Mozzarella cheese: Melts beautifully, creating a creamy, gooey layer that binds the vegetables together and adds richness.
- Olive oil: Helps in cooking the vegetables evenly, adding a slight fruity flavor and preventing sticking.
Tools and Instruments Required
What tools/instruments will be needed to make Zucchini Squash Tomato Casserole Recipe
- Baking dish: Holds the layered vegetables and cheese, ensuring even cooking and browning.
- Knife: Essential for slicing zucchini, squash, and tomatoes uniformly.
- Cutting board: Provides a stable surface for safe and efficient slicing.
- Oven: Bakes the casserole, melting the cheese and tenderizing the vegetables.
- Measuring spoons: Accurately measures salt, pepper, and olive oil for consistent flavor.
Zucchini Squash Tomato Casserole
Ingredients:
Main Ingredients
- 2 medium Zucchini sliced
- 2 medium Yellow Squash sliced
- 4 medium Tomatoes sliced
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Layer the sliced zucchini, squash, and tomatoes in the dish.
- Sprinkle salt, pepper, and shredded mozzarella cheese on top.
- Bake for 30 minutes or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
Notes:
Read more: Squash and Tomato Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as instructed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding 10-15 minutes to the baking time.
For a twist, add a layer of breadcrumbs mixed with parmesan cheese on top before baking. It gives the casserole a delightful crunch.
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