Zucchini & Squash Casserole Recipe


zucchini  squash casserole with garlic parm breadcrumbs

Lena Abraham

This summery vegetarian side could also be fast and simple, however the colourful shingled veggies make for a powerful presentation. Even probably the most reluctant vegetable-eaters will not have the opportunity to withstand that tacky herbed breadcrumb topping. ???? If you cannot discover Roma tomatoes, any plum tomato will do. (They're the right measurement to layer with zucchini!)

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Yields:

4


servings

Prep Time:

0

hours

25

minutes

Complete Time:

1

hour

5

minutes

2


medium zucchini, sliced into ¼”-thick rounds

3


medium Roma tomatoes, sliced into ¼”-thick rounds

3 1/2
tbsp.

extra-virgin olive oil, divided

1/2
tsp.

Kosher salt, plus extra for seasoning

Freshly floor black pepper

2


slices sourdough or entire wheat bread, minimize into cubes (about 1 ½ c.) 

2/3


freshly grated Parmesan

3
tbsp.

Recent oregano or thyme leaves

3


garlic cloves, roughly chopped

1/4
tsp.

Crushed crimson pepper flakes (optionally available)

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  1. Preheat oven to 400°. Prepare zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil over greens and season with salt and pepper.
  2. Mix bread, Parmesan, contemporary herbs, garlic, 1/2 teaspoon salt, and crimson pepper flakes, if utilizing, within the bowl of a meals processor or mini chopper and pulse till the combination has damaged down into crumbs. Switch to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb combination over greens in an excellent layer.
  3. Bake till zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Let cool 5 minutes earlier than serving.

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