Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini squash, peeled and sliced in 1/4 inch thick rounds; 4 medium gold potatoes, peeled and sliced in 1/4 inch thick rounds; 2 medium peppers (mild to hot), seeded and sliced (optional); 16 ounce ready to use diced tomatoes with juice; 1 cup Pecorina Romano cheese, grated; 1 cup dry Italian style bread crumbs; Salt and pepper; Butter; Additional Romano cheese for serving; Crushed red pepper flakes for serving

Servings: persons

1 large zucchini squash, peeled and sliced in 1/4 inch thick rounds
4 medium gold potatoes, peeled and sliced in 1/4 inch thick rounds
2 medium peppers (mild to hot), seeded and sliced (optional)
16 ounce ready to use diced tomatoes with juice
1 cup Pecorina Romano cheese, grated
1 cup dry Italian style bread crumbs
Salt and pepper
Butter
Additional Romano cheese for serving
Crushed red pepper flakes for serving

1
Dot the bottom of a 2-quart casserole dish with thin slices of butter. Pour in the juice from the canned tomatoes. Place an overlapping layer of potatoes, squash, peppers (if used), salt and pepper, tomatoes, Romano, and breadcrumbs. Dot once again with thin butter slices. Repeat with another layer of potatoes, squash, peppers, salt and pepper, and tomatoes. End with the tomatoes. Bake at 400 degrees for 45 minutes. Remove from oven and add a layer of Romano cheese and breadcrumbs. Top with slices of butter. Return to oven and bake for 15-30 minutes, until topping is browned and vegetables are tender. This is a classic Italian peasant dish and is best served with crusty Italian bread and a nice Chianti. Pass the Romano and peppers. Makes 3-4 servings.
2
NOTE: In the summer when my herb garden is plentiful, I mince fresh garlic, basil, oregano, and parsley together and sprinkle between the two layers of vegetables.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large zucchini squash, peeled and sliced in 1/4 inch thick rounds, 4 medium gold potatoes, peeled and sliced in 1/4 inch thick rounds, 2 medium peppers (mild to hot), seeded and sliced (optional), 16 ounce ready to use diced tomatoes with juice, and more.

Yes, Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Casserole

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