Home » Cheesy Tomato and Squash Casserole
| | | | | | |

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.

Cheesy Tomato and Squash Casserole

 

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.

Squash, tomatoes and onions for casserole

 

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.  

Cheeses and spices for casserole

 

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.  

 

Layering the ingredients for casserole

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.  

buttered Panko bread crumbs on top of casserole

 

[socialrocket-tweet quote=”Summer squash and tomatoes baked with two kinds of cheese make for a yummy meal. ” tweet=”Easy cheesy tomato & squash casserole has layers of vegetables & cheese with a crisp topping, and will be perfect as a side or main dish. #tomatoes #squash #casserole #meatless #farmersmarketweek” style_id=”default”]

tomato and squash casserole on white plate

 

Tomato and squash casserole

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
Print Pin Rate

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.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

 

Wednesday’s Farmers Market Week Recipes

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

 

Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

 

Enjoy!

 

 

 

 

 

 

 

 
 

 

4.50 from 4 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. Sounds delicious! I love casserole side dishes and this one sounds so fresh!

  2. This looks delicious! My father-in-law often gives up a ton of yellow squash, so I’m always looking for different ways to prepare it. This is perfect.

  3. This looks super simple but packed with such great flavor. A perfect summer side for sure!

  4. 5 stars
    I get carried away at the farmers market and tried this recipe to use up some of the tomatoes and squash I had. It was fantastic! I didn’t have very much shredded cheese on hand so I mixed some ricotta with the cheese for the middle layer and it came out beautifully! Creamy, not runny, and just delicious! I’m looking forward to reheating it for lunch tomorrow.

  5. 5 stars
    This was awesome! I had mozzarella and an Italian blend I mixed together. I make chimchurri from my herbs so used that in place of Italian seasoning. Baked at 400 degrees for about 50 minutes. Loved it!

    1. That sounds delicious with the herbs you used