Description
This Italian-Style Squash Casserole with Parmesan and Tomatoes is a comforting dish. It combines tender squash with savory tomatoes, aromatic garlic, fresh basil, and nutty Parmesan cheese.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup breadcrumbs
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the sliced yellow squash to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly tender.
- Pour in the diced tomatoes (with their liquid) and vegetable broth. Bring to a simmer and cook for 5 minutes.
- Remove the skillet from heat. Stir in fresh basil, 1/2 cup Parmesan cheese, and breadcrumbs. Season with salt and black pepper to taste.
- Transfer the squash mixture to the prepared baking dish. Sprinkle additional Parmesan cheese over the top.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let stand for a few minutes before serving.
Notes
- For extra flavor, roast the squash lightly before adding it to the skillet.
- You can use a mix of yellow squash and zucchini for variety.
- Fresh mozzarella can be added for a gooey texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 200
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg