Description
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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
