Baked Yellow Squash and Zucchini Parmesan
A satisfying and fresh summer squash dinner casserole that layers all of summer's best vegetables. This is a great way to use up summer squash, and tastes (and looks) fantastic.
Servings: 4 to 6 people
Calories: 324kcal
Ingredients
- 1/3 cup breadcrumbs
- 4 tablespoons extra-virgin olive oil, divided
- 4 to 5 medium summer squash, zucchini and yellow squash, sliced thin
- 2 cups marinara
- 1/2 medium yellow onion, diced
- 1 1/2 cups shredded mozzarella
- 2 teaspoons kosher salt, plus more to taste
- freshly-ground pepper
- fresh pecorino-Romano or Parmigiano-Reggiano cheese, to serve
Instructions
- Preheat the oven to 375°F.
- Toast the breadcrumbs. On medium heat, toast the breadcrumbs in a pan with 2 tablespoons of olive oil and a pinch of salt until golden-brown, stirring often. Set aside.
- Prepare the squash. Trim the ends of the squash and slice thin, about 1/8" to 1/4" thick.
- Toss the sliced zucchini and yellow squash with 2 teaspoons of kosher salt and let season and drain in a colander for five to 10 minutes.
- Assemble the casserole. Coat the bottom of a casserole pan or baking dish with 2 tablespoons of olive oil. Ladle one cup of marinara into baking dish and spread over the bottom. Scatter the diced onions over the marinara.
- Without rinsing the summer squash, shingle in a circular pattern around the casserole.
- Bake. Bake, loosely tented with foil, for about 30 minutes, until fork tender. Remove the foil. Top the zucchini and yellow squash with another cup of marinara. Top with the shredded mozzarella, then the breadcrumbs, a generous pinch of salt, and bake -- uncovered -- for an additional 30 minutes, until the squash is soft and everything is melted and bubbling. Let cool for 5 to 10 minutes before serving.
Nutrition
Calories: 324kcal | Carbohydrates: 15g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 33mg | Sodium: 542mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 678IU | Vitamin C: 36mg | Calcium: 263mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
