How to Make Summer Squash Casserole
Course: Side Dish
Cuisine: American
Keyword: Yellow Squash
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 people
Calories: 246kcal
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!
Print Recipe
- 1 cup fresh bread crumbs
- 1 garlic clove sliced in half
- 2 tbsp unsalted butter
- Kosher salt and freshly ground black pepper
- Cooking spray for greasing the dish
- 1 1/2 tsp dried oregano divided
- 6 medium yellow squash sliced (preferably with a mandolin) to 1/8" thickness
- 2 fresh tomatoes thinly sliced, or, 1 28 oz. can San Marzano tomatoes, drained and crushed by hand
- 1/2 cup fresh basil chopped
- 1 cup fontina cheese shredded
MAKE THE BREAD CRUMBS
Melt the butter in a large skillet over medium-high heat.
Add the garlic and swirl around in the butter for 1 to 2 minutes. Remove the garlic and discard.
Add the bread crumbs, and cook, stirring frequently, until lightly browned, about 5 minutes.
Transfer bread crumbs to a paper towel-lined plate and season with a pinch of salt and pepper.
ASSEMBLE AND BAKE THE CASSEROLE
Pre-heat the oven to 350°F.
Grease a 9"x9" baking dish with the cooking spray.
Add a layer of the squash and then sprinkle with Kosher salt, black pepper and 1/2 teaspoon dried oregano.
Repeat the process two more times.
Add the tomatoes on top of the squash.
Sprinkle the basil over the top.
Add the cheese and then the bread crumbs.
Bake, uncovered, for 25 minutes, or until golden on top and bubbly.
Calories: 246kcal