Name: Tomato and Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 zucchini; 2 yellow squash; 4 Roma tomatoes; 2 cloves garlic; 2 green onions; 1 tablespoon fresh oregano leaves; 1 cup shredded Parmesan cheese; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon olive oil; non-stick cooking spray

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If you’re craving a dish that bursts with flavor, color, and wholesome goodness, look no further than this Tomato and Squash Casserole. Tender zucchini, vibrant yellow squash, and juicy tomatoes are elevated by a fresh, aromatic touch of oregano and the rich, nutty notes of Parmesan cheese.

It’s a delightful, nutrient-packed way to bring a little sunshine to your table. Delicious anytime but perfect for the bountiful harvest of late summer and early fall, this layered tomato and squash bake is both a feast for the eyes and the taste buds!

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Baked layered casserole of yellow squash, zucchini, and tomatoes with herbs and cheese in a baking dish.

Like my Zucchini Quiche, this is a great way to use an abundance of zucchini. Another great way to use zucchini is Zucchini Bread.

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Video
What you need to make Tomato & Squash Casserole
How to make Tomato & Squash Casserole
Substitutions
Storage and freezing
Tips
Recipe

Video

What you need to make Tomato & Squash Casserole

Ingredients for Tomato and Squash Casserole: yellow squash, zucchini, green onion, roma tomatoes, Parmesan cheese, olive oil, non-stick spray, fresh oregano, garlic, black pepper, and salt.

Yellow squash
Zucchini
Green onion
Fresh oregano
Roma tomatoes
Olive oil
Parmesan cheese
Garlic cloves
Freshly ground black pepper
Salt
Non-stick spray

See recipe card for quantities.

How to make Tomato & Squash Casserole

Composite numbered image: 1- chopped garlic, green onion, and oregano on a cutting board; 2 - mixture of garlic, green onion, and oregano with Parmesan cheese in a bowl; 3 - bowl of sliced yellow squash and zucchini in a bowl beside small bowls of salt and pepper; 4 - sliced Roma tomatoes on a cutting board.

Wash the vegetables, then mince the garlic and chop the green onions and oregano (1). Combine in a bowl with the Parmesan cheese and set aside (2).

Slice the zucchini and yellow squash and toss with salt and pepper (3). Slice the tomatoes (4).

Numbered composite image: 5 - layer of sliced zucchini and yellow squash in a baking dish; 6 - same baking dish after adding a layer of sliced tomatoes; 7 - same dish after adding a layer of cheese and herb mixture; 8 - dish after repeating all of the previous layers.

Prepare a shallow baking dish with non-stick cooking spray, then layer ½ of the zucchini and squash in it (5).

Layer half of the tomato slices over the squash (6). Sprinkle with ½ of the Parmesan cheese mixture (7).

Repeat the layers and drizzle with 1 tablespoon olive oil (8).

Bake at 400°F for 30 minutes. Allow to sit for 10 minutes before serving.

Baked layered casserole of yellow squash, zucchini, and tomatoes with herbs and cheese in a baking dish with a serving on a plate beside the dish.

Substitutions

The recipe is vegetarian and gluten-free.

Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.

To make this a main dish, add a protein such as sautéed chicken or tofu.

Storage and freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Tips

Chopping herbs is easiest when you roll the leaves together into a tight ball or log shape, then hold them tightly to keep them together as you chop.

This layered squash and tomato bake is the perfect recipe for squash and tomato season, and it's a great excuse to start an herb garden.

I like to keep fresh herbs growing all year, either in a planter outside or on a south-facing windowsill inside during the cold months. For almost the same price as a single packet of fresh-cut herbs, you can buy a live herb plant that will produce all year long.

Recipe

Baked layered casserole of yellow squash, zucchini, and tomatoes with herbs and cheese in a baking dish with a serving removed.

Tomato and Squash Casserole

5 from 1 vote

Mary Ann

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Course Side Dish

Cuisine American

Servings servings

Calories 119

Ingredients

1 zucchini
2 yellow squash
4 Roma tomatoes
2 cloves garlic
2 green onions
1 tablespoon fresh oregano leaves
1 cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
non-stick cooking spray

Instructions

Wash all vegetables.
Mince 2 cloves garlic and chop 2 green onions and 1 tablespoon fresh oregano leaves. Combine in a bowl with 1 cup shredded Parmesan cheese and set aside.
Slice 1 zucchini and 2 yellow squash and toss with ½ teaspoon salt and ½ teaspoon freshly ground black pepper.
Prepare a shallow baking dish with non-stick cooking spray.
Layer ½ of the zucchini and squash in the prepared baking dish.
Slice 4 Roma tomatoes and layer half of the tomato slices over the squash.
Sprinkle with ½ of the Parmesan cheese mixture.
Repeat layers with the remaining squash, tomatoes, and cheese mixture as before.
Drizzle with 1 tablespoon olive oil and sprinkle with more salt and pepper if desired.
Bake at 400°F for 30 minutes. Allow to sit for 10 minutes before serving.

Notes

If you do not have access to fresh oregano, you can use 1 teaspoon dried oregano.
Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.

Adapted from a recipe in Costco Connection magazine.

Nutrition per serving

Calories: 119 calCarbohydrates: 8 gProtein: 8 gFat: 7 gSodium: 662 mgFiber: 3 gSugar: 4 g

This delicious tomato and squash dish with an Italian flavor is adapted from a recipe in the Costco Connection magazine.