Cheesy Tomato and Squash Casserole

Have an abundance of tomatoes and squash this summer? Make this easy cheesy tomato and squash casserole! This casserole has layers of vegetables and cheese with a crisp buttered bread crumb topping, and will be perfect as a side or main dish.

It’s #FarmersMarketWeek and the #FestiveFoodies Facebook group is bringing you the best recipes to make from everything you can find there! Monday, I posted these easy-to-make Air Fryer Kale Chips.  Today, it’s this cheesy tomato and squash casserole. On Friday, I’ll post my last recipe for the week. At the end of the posts you will find more Farmers Market recipes to save.  You can also follow the hashtag on social media to catch others you may miss.

This layered vegetable casserole is one I make often in the summer with zucchini or squash, sometimes both.  I love that it can be a side dish to whatever we’re grilling or it can be our meatless meal on Mondays.  

I will say that if you must have meat (I’ve got meat lovers in my family) you can add browned ground beef or sausage to this and it will be just as delicious.

How to Assemble and Bake Tomato and Squash Casserole

For this recipe I used a 9 x 9 inch baking pan and sprayed it with nonstick spray.  

You’ll need to slice your vegetables on the thin side.  Mine were about 1/4 inch thick, some may have been a little thicker.  Once you have your veggies prepped, combine the cheeses, garlic powder, and Italian seasoning in a small bowl.  

In your prepared pan, place a layer of squash slices, add a layer of onion slices.  Top that with tomato slices and then 1/4 more of the cheese mixture.  Repeat with the squash, onion, cheese, tomatoes, and cheese.  You will end with a layer of tomato and cheese.  

Melt butter and mix in bread crumbs; sprinkle over the cheese layer.  Cover with foil and bake for 25 minutes.  Remove foil and bake until the top is golden brown and the veggies are cooked through.  

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Cheesy Tomato and Squash Casserole

Summer squash and tomatoes baked with two kinds of cheese make for a yummy meal.

4.50 from 4 votes

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Ingredients

• 2 medium yellow squash, sliced thin (1/4 inch)
• 4-5 Roma Tomatoes, sliced thin (1/4 inch)
• 1 small onion, sliced thin (1/4 inch)
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• pepper to taste
• 2 tablespoons unsalted butter, melted
• 3/4 cup Panko bread crumbs

Instructions

• Preheat oven to 375 degrees. Lightly spray a 9-inch square baking pan with non-stick spray.
• You'll need to slice your vegetables on the thin side.  Mine were about 1/4 inch thick, some may have been a little thicker. 
• Once you have your veggies prepped, combine the cheeses, garlic powder, and Italian seasoning in a small bowl.  
• In your prepared pan, place a layer of squash slices, add a layer of onion slices.  Top that with tomato slices and then 1/4 more of the cheese mixture.  Repeat with the squash, onion, cheese, tomatoes, and cheese.  You will end with a layer of tomato and cheese.  
• Melt butter and mix in bread crumbs; sprinkle over the cheese layer. 
• Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the top is golden brown and the veggies are cooked through. Let stand for a few minutes to set before slicing.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Wednesday’s Farmers Market Week Recipes

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n’ Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D’s Books and Cooks
• Farmer’s Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Lemon Raspberry Buckle by Savory Moments
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Orange Cantaloupe Smoothie by Making Miracles
• Blackened Steak Cobb Salad by A Kitchen Hoor’s Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie
• Root Beer Float Smoothie Popsicles by Our Sutton Place

Other vegetable recipes you may enjoy

Roasted Zucchini and Squash Bake
Broccoli and Cauliflower Casserole
Cheesy Smashed Roasted Brussels Sprouts
Cucumber Tomato Salad with Poppy Seed Lemon Dressing
Easy Southern Succotash

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Enjoy!