Squash, Zucchini and Tomato Casserole
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This easy and delicious Squash, Zucchini and Tomato Casserole is the perfect summer side dish to any meal. Filled with sliced vegetables topped with lots of seasonings and shredded Parmesan cheese and baked to perfection!
Fresh summer vegetables from your garden or your local Farmer’s Market make this dish extra special. It’s so easy to make and tastes amazing!
If you have an abundance of Zucchini from your garden this is a great way to use them combined with other vegetables for a delicious mix of flavors. Another great recipe to try is this Oven Roasted Zucchini And Squash.
This casserole is easy to make with only ten minutes of prep time and it’s ready for the oven. Slice your vegetables, add seasonings and top with olive oil and Parmesan cheese.
You get the perfect combination of flavors in this simple summer vegetable dish and every one will love it. Nothing says summer more than zucchini, squash and tomatoes.
It’s such an impressive side dish to serve guests with the beautiful combination of yellow, green and red colors.
This fresh summer casserole is the perfect side dish for your summer BBQs and potlucks. It’s also easy to make and take to any social event and it’s always a hit.
What to Serve with Squash, Zucchini and Tomato Casserole
This vegetable casserole makes a delicious side dish to almost any meal and we especially love to serve it when we are grilling.
Here are two of our favorite grilled recipes that go great with this casserole:
I love tomatoes and they pair so well with the zucchini and squash. If I have leftovers I love reheating them and eating it on top of rice. Such a quick lunch and so good!
Ingredients
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Zucchini, Yellow Squash and Tomatoes – Wash and slice your vegetables evenly.
- Seasonings – You will need salt, black pepper, garlic powder, dried oregano and dried basil to add more flavor to the dish.
- Olive Oil – I recommend using Extra Virgin Olive Oil.
- Shredded Parmesan Cheese – Use freshly grated Parmesan Cheese.
How To Make Squash, Zucchini and Tomato Casserole
- Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
- Lay sliced vegetables on a flat surface.
- Mix dry seasonings together and sprinkle over vegetables.
- Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
- Drizzle olive oil over the vegetables and top with Parmesan cheese.
- Bake for 30 to 45 minutes depending on desired tenderness.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this dish.
Substitutions and Variations
- Cheese: You can use mozzarella cheese instead of Parmesan cheese.
- Bread Crumbs: Add a panko breadcrumb topping or for a little crunch you could add a buttery Ritz cracker topping.
- Vegetables: Don’t like squash? No problem you can leave that out and only include the zucchini and tomatoes.
Casserole Recipe FAQs
There is no need to peel the squash, zucchini or tomatoes for this recipe.
I don’t recommend using frozen vegetables in this casserole. Fresh vegetables work best.
Easy Side Dishes To Make
- Southern Green Beans
- Slow Cooker Cheesy Garlic Mashed Potatoes
- Bacon Ranch Coleslaw
- Cajun Corn On The Cob
- Easy Cheesy Potatoes Casserole
I hope you enjoy this Squash, Zucchini and Tomato Casserole! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Squash, Zucchini and Tomato Bake Recipe
Ingredients
- 2 medium zucchini, sliced evenly
- 2 medium yellow squash, sliced evenly
- 3 plum tomatoes, sliced evenly
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 Tablespoon olive oil
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
- Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.
- Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
- Pour olive oil over the vegetables and top with Parmesan cheese.
- Bake for 30 to 45 minutes depending on desired tenderness.
Notes
Nutrition
It would be good to add some bread crumbs and brown it off a little in the last 10 minutes. The parmesan alone was a little whimpy. I would make it a bit “au-gratin”. I will try that next time with some of the spices in the topping.
Hi Laura,
Thank you for sharing. I think bread crumbs would be a great addition to this recipe.
This is the third time I am making this! A crowd pleaser!
I made this with Italian seasoning,salt,freshly ground pepper,minced garlic and I grated mozzarella cheese instead of parmesan. It turned out fantastic! Next time, I’m going to crumble up some Ritz crackers for topping. Thanks for the recipe!
@Melissa Tyrrell, I’m making this now and that’s what I did. I added the minced garlic on top of all the veggies then the Ritz crackers, I used honey wheat and then mozzarella over that then a few more crackers!! It’s starting to smell amazing!!!
I added finely sliced onion and jalapeño. (Seed and vain removed)
That sounds like the perfect additions! My husband loves jalapeños so he would definitely approve! Thanks for sharing.
I’ve made this three times now and we just love it. Awesome recipe and none of my garden veggies are going to waste. Have made like this before but this recipe is so much better
Hi Rebecca! Thanks for commenting and I’m glad you liked it. A friend always shares her garden abundance with us and this is one of the first recipes we make and I usually make an extra one for her.
@Judy Wilson, your welcome. I’m just now seeing your reply and funny thing, it’s because I’m making this tonight and I had to check the ingredients again! 😆 We love it. Soon I’ll have my own veggies to make it with. That’s awesome you and your friend can trade like that. Both of you enjoying the fruits of one another labor of love. Have a great summer!
Love this recipe! French’s Crispy Fried Onions make a nice topping, too!
It is awesome. Thank you so much. I have had to just slice and saute together. This is a terrific alternative.
This was a great recipe!! Was wondering can I prep it ahead of time and leave it in the fridge before I’m ready to bake it?
Hi Julia! I haven’t tried preparing it ahead of time. It may release too much moisture if it sits too long before baking, since zucchini and squash are high in water content. I’m glad you enjoyed it!