Description
Baked Yellow Squash and Zucchini Parmesan
Embrace summer’s bounty with this comforting casserole! Combining the mild flavors of zucchini and yellow squash with savory marinara, melted mozzarella, and golden breadcrumbs, this dish celebrates the season’s freshest vegetables. Perfect as a satisfying vegetarian main or side, it’s an easy yet indulgent recipe to enjoy all summer long.
4–5 medium zucchini and yellow squash, sliced thin
½ medium yellow onion, diced
2 cups marinara sauce
1 ½ cups shredded mozzarella
⅓ cup breadcrumbs
2 tsp kosher salt
Freshly ground pepper, to taste
4 tbsp extra-virgin olive oil, divided
Grated Pecorino Romano or Parmigiano-Reggiano cheese, to serve
Directions:
1. Preheat oven to 375°F. Toast breadcrumbs in 2 tbsp olive oil until golden.
2. Salt squash slices and drain for 5–10 mins.
3. Layer marinara, onions, and squash in a baking dish. Cover with foil and bake 30 mins.
4. Add marinara, mozzarella, breadcrumbs, and bake uncovered for 30 mins. Cool before serving.
Prep Time: 1 hr 30 mins
Kcal: ~280/serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F. While it heats, toast ⅓ cup of breadcrumbs in 2 tablespoons of olive oil in a skillet over medium heat, stirring frequently until golden and fragrant; set aside. Next, thinly slice 4-5 medium zucchini and yellow squash. Place them in a colander, toss with 2 teaspoons of kosher salt, and let drain for 10-15 minutes to remove excess moisture. Pat them dry with paper towels.
Dice half a yellow onion. In a 9×13 inch baking dish, spread a thin layer (about ½ cup) of marinara sauce. Add a layer of the drained squash and zucchini slices, followed by a sprinkle of the diced onion. Repeat the layers until all vegetables are used, finishing with a final layer of marinara. Cover the dish tightly with aluminum foil and bake for 30 minutes.
Carefully remove the dish from the oven. Uncover and top evenly with 1 ½ cups of shredded mozzarella cheese, followed by the toasted breadcrumbs. Drizzle the top with the remaining 2 tablespoons of olive oil. Return the dish to the oven, uncovered, and bake for an additional 25-30 minutes, or until the cheese is bubbly and the topping is deep golden brown. Let the casserole cool for at least 15 minutes before serving to allow it to set.
Serving Suggestions
This versatile casserole pairs beautifully with a variety of dishes. Serve it as a hearty vegetarian main course alongside a crisp green salad with a lemony vinaigrette and some crusty garlic bread. As a side dish, it complements grilled proteins like chicken, fish, or Italian sausages perfectly. For a finishing touch, garnish each portion with a generous sprinkle of grated Pecorino Romano or Parmigiano-Reggiano cheese and fresh basil or parsley.
How-to Summary
Salt and drain sliced squash. Layer with marinara and onion in a dish. Bake covered for 30 minutes at 375°F. Top with mozzarella and toasted breadcrumbs. Bake uncovered for another 25-30 minutes until golden. Let cool before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can assemble the casserole (without the final cheese and breadcrumb topping) up to a day in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, add the toppings, and bake as directed, adding a few extra minutes if needed.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I use other types of cheese? Absolutely. A blend of mozzarella and provolone works well for extra flavor. For the topping, Parmesan or panko breadcrumbs are excellent alternatives.
My casserole is too watery. What happened? This is usually due to not salting and draining the squash adequately. Ensure you pat the slices very dry after draining to remove the released liquid.
Is it necessary to toast the breadcrumbs first? Toasting in oil is highly recommended. It deepens their flavor, adds crunch, and prevents them from becoming soggy during baking.
Common Mistakes to Avoid
Avoid skipping the salting and draining step for the squash, as this leads to a watery final dish. Do not slice the vegetables too thickly, as they may not cook through properly. Ensure you let the casserole rest after baking; cutting into it immediately will cause it to fall apart. Finally, do not use breadcrumbs straight from the container without toasting, as they lack flavor and texture.
Conclusion
This Baked Yellow Squash and Zucchini Parmesan is the ultimate celebration of summer produce. Its layers of tender vegetables, rich sauce, and cheesy, crispy topping create a comforting dish that is both simple to prepare and deeply satisfying. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfect, crowd-pleasing casserole every time. It’s a versatile recipe destined to become a seasonal favorite.