When backyard gardens and grocery store shelves are brimming with squash, gardeners and home cooks alike often search for unique and interesting ways to incorporate them into meals. In Italian squash casserole, cubes of fresh squash are paired with sauteed onions, juicy tomatoes, fresh garlic and basil, topped with a cheesy breading, and baked to golden perfection. The casserole can be assembled ahead of time, but should be baked just prior to serving. This earthy, flavorful dish is the perfect side to any dinner.
Preheat oven to 400 degrees Fahrenheit, and use 1 tbsp. olive oil to grease the 13-by-9-inch casserole dish.
2
Pour 1 tbsp. olive oil into the large saucepan, and place over medium heat. Add the chopped squash and onions and saute until golden brown, about five minutes. Remove the saucepan from the heat, and transfer the sauteed vegetables to the casserole dish.
3
Add the tomatoes, garlic, basil, salt and pepper to the casserole dish, and mix gently with a wooden spoon or rubber spatula until everything is incorporated.
4
Mix melted butter, breadcrumbs, parsley and Parmesan cheese in the small bowl, and sprinkle evenly over the top of the casserole.
5
Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until squash is tender.
Tips & Warnings
Try using a variety of types of squash in this recipe, such as butternut, acorn, zucchini, yellow or summer squash.
Drained, canned tomatoes can be used in place of the fresh.
Dried herbs can be used in place of fresh, simply reduce the amount called for in the recipe by one-third.
Recipe to make italian vegetable casserole. This is an easy recipe to cook italian vegetable casserole. Prepare and serve italian vegetable casserole...
