How to Make Summer Squash Casserole

How to Make Summer Squash Casserole is just the perfect summer dish.

I love using my trusty mandoline to get perfect, uniformly-sized squash medallions. And then just begin layering the flavors.

Go with the freshest ingredients you can find.  If fresh tomatoes are in season, by all means, go with fresh-from-the-garden tomatoes! But if they’re not (as they weren’t when we filmed this video), you can still get superior flavor by going with canned San Marzano tomatoes. Just make sure they are truly certified from the region in Italy!   The labeling will tell you.

Or, you can easily order them online by clicking the link below!

We just love fontina cheese!   It’s an Italian cow’s milk cheese that is easily found in markets all over.  You could substitute mozzarella, in a pinch.

And then, of course, all good casseroles needs a good crunch, and making this bread crumb topping is so simple and really makes a huge difference!   The great thing about these bread crumbs is you can easily make them a day or two in advance.   If you simply don’t have time to make these wonderful breadcrumbs, Panko breadcrumbs (Japanese bread crumbs), tossed with a couple tablespoons of meled unsalted butter will work just fine.

The combined taste profile and texture of the casserole is just perfect!  This is one is definitely a KEEPER!  135% Loon Approved! 

How to Make Summer Squash Casserole
 
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This Summer Squash Casserole is the perfect summer side dish utilizing the freshest summer vegetables. The flavors work perfectly together and literally are exploding with flavor. This is an absolute favorite in our house. If fresh tomatoes are in season, go with canned San Marzano tomatoes. This can also be prepared the day before, just add the bread crumbs right before baking. So good!
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4 - 6
Ingredients
  • 1 cup fresh bread crumbs
  • 1 garlic clove, sliced in half
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • Cooking spray, for greasing the dish
  • 1½ teaspoons dried oregano, divided
  • 6 medium yellow squash, sliced (preferably with a mandolin) to ⅛" thickness
  • 2 fresh tomatoes, thinly sliced, or, 1 28 oz. can San Marzano tomatoes, drained and crushed by hand
  • ½ cup fresh basil, chopped
  • 1 cup fontina cheese, shredded
Instructions
  1. MAKE THE BREAD CRUMBS:
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the garlic and swirl around in the butter for 1 to 2 minutes. Remove the garlic and discard.
  4. Add the bread crumbs, and cook, stirring frequently, until lightly browned, about 5 minutes.
  5. Transfer bread crumbs to a paper towel-lined plate and season with a pinch of salt and pepper.
  6. ASSEMBLE AND BAKE THE CASSEROLE:
  7. Pre-heat the oven to 350°F.
  8. Grease a 9"x9" baking dish with the cooking spray.
  9. Add a layer of the squash and then sprinkle with Kosher salt, black pepper and ½ teaspoon dried oregano.
  10. Repeat the process two more times.
  11. Add the tomatoes on top of the squash.
  12. Sprinkle the basil over the top.
  13. Add the cheese and then the bread crumbs.
  14. Bake, uncovered, for 25 minutes, or until golden on top and bubbly.
  15. Serve and ENJOY!

 

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