Zucchini & Squash Casserole Recipe

Audria Easterly
zucchini  squash casserole with garlic parm breadcrumbs

Lena Abraham

This summery vegetarian side may well be speedy and straightforward, but the vibrant shingled veggies make for an extraordinary presentation. Even the most unwilling vegetable-eaters is not going to be in a position to resist that tacky herbed breadcrumb topping. 😋 If you can not come across Roma tomatoes, any plum tomato will do. (They’re the perfect dimensions to layer with zucchini!)

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Prep Time:




Whole Time:






medium zucchini, sliced into ¼”-thick rounds


medium Roma tomatoes, sliced into ¼”-thick rounds

3 1/2

excess-virgin olive oil, divided


Kosher salt, as well as far more for seasoning

Freshly ground black pepper


slices sourdough or entire wheat bread, slash into cubes (about 1 ½ c.) 


freshly grated Parmesan


Contemporary oregano or thyme leaves


garlic cloves, roughly chopped


Crushed pink pepper flakes (optional)

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  1. Preheat oven to 400°. Organize zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil in excess of vegetables and year with salt and pepper.
  2. Merge bread, Parmesan, contemporary herbs, garlic, 1/2 teaspoon salt, and red pepper flakes, if applying, in the bowl of a foods processor or mini chopper and pulse till the combination has damaged down into crumbs. Transfer to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb mixture about veggies in an even layer.
  3. Bake right up until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Permit amazing 5 minutes prior to serving.

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