Get ready to transform ordinary summer vegetables into an extraordinary culinary masterpiece that will have your family and friends begging for seconds! This Zucchini and Summer Squash Casserole is not just a side dish – it's a celebration of seasonal flavors, combining crispy, golden breadcrumbs with tender, perfectly seasoned vegetables and melted cheese that will make your mouth water from the first glance.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, sliced
- 2 medium summer squashes, sliced
- 1 cup shredded cheese (mozzarella or your choice)
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
- Wash the zucchinis and summer squashes thoroughly. Using a sharp knife, slice them into uniform 1/4-inch thick rounds to ensure even cooking.
- In a large mixing bowl, combine the sliced zucchini and summer squash. Drizzle with olive oil and season generously with salt and pepper, tossing to coat the vegetables evenly.
- In a separate bowl, beat the eggs until well combined. Add the shredded cheese and mix thoroughly.
- Layer half of the seasoned vegetable slices on the bottom of the prepared baking dish, creating an even, overlapping pattern.
- Pour the egg and cheese mixture over the first layer of vegetables, ensuring it spreads evenly.
- Add the remaining vegetable slices on top, creating a second layer.
- Sprinkle the breadcrumbs uniformly over the top layer of vegetables, creating a golden, crispy topping.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the top is golden brown and crispy.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot as a side dish or light main course, garnishing with fresh herbs like parsley or basil if desired.
Tips
- Slice Uniformly: Use a sharp knife or mandoline to create even 1/4-inch thick vegetable slices. This ensures consistent cooking and a beautiful presentation.
- Pat Vegetables Dry: After washing, use a clean kitchen towel to remove excess moisture from zucchini and summer squash. This prevents a watery casserole and helps achieve a crispy top.
- Cheese Variations: While the recipe suggests mozzarella, experiment with sharp cheddar, gruyère, or a blend of cheeses for different flavor profiles.
- Herb Enhancement: Fresh herbs like thyme, basil, or oregano can be mixed into the egg and cheese mixture for an extra flavor boost.
- Make-Ahead Friendly: Prepare the casserole up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Crumb Coating Tip: For an extra crispy topping, mix the breadcrumbs with a little melted butter before sprinkling on top.
- Dietary Modifications: For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 95mg
