Zucchini Casserole is a showstopper of a side dish that is worth every swirl of the skillet and minute in the oven on a hot summer day. Fresh summer zucchini and yellow squash get sauteed and baked into a comforting concoction with bright herbs, tangy tomatoes, gooey cheese, and buttery breadcrumbs. Be forewarned - consider making a double batch! Second and third helpings are a certainty.
3mediumzucchiniabout 1.5 pound, diced into 1” pieces
1mediumyellow squashabout ½ pound, diced into 1” pieces
114-oz candiced tomatoesfire roasted preferred
4oz1.5 cups sharp cheddar, shredded
fresh chopped basilfor garnish
Heat oven to 350°F. Mist a 9” x 13” casserole dish with olive oil cooking spray; alternatively rub with additional softened butter.
Melt 2 tbsp butter. Add the melted butter to the breadcrumbs and mix until the breadcrumbs are evenly moistened. Set aside.
Heat the remaining 4 tbsp butter in a 12” skillet over medium high heat until the butter melts then foams. Add the onion, toss to coat in the fat, and saute, stirring occasionally, until the onion softens, 6-7 minutes. Add the garlic and saute, stirring continuously, until fragrant, about 1 minute.
Add the zucchini and squash to the pan. Saute, stirring occasionally, until the zucchini and squash release their liquids, the liquid cooks off, and the vegetables are tender, about 15 minutes.
Add the diced tomatoes (including the canning liquid), basil, thyme, salt, and pepper. Stir to combine, then bring the liquid to a simmer; adjust the heat to maintain a steady simmer and cook for 5 minutes.
Scrape the mixture into the prepared casserole dish. Sprinkle the shredded cheese over the vegetable mixture, then sprinkle the breadcrumbs evenly over the casserole.
Transfer to the oven and bake for 30 minutes, until the cheese is melted, the topping is golden brown, and the casserole is bubbling. Rest five minutes, then garnish with fresh basil and serve hot or warm.
Make it Keto: substitute coarse almond meal for the breadcrumbs. Cal = 242; Fat = 20g; Carb = 10g; Fiber = 3g; Protein = 8g