Savory Zucchini and Squash Bake
This savory casserole is a delightful twist on traditional squash recipes. Originating from a cherished family potluck dish introduced by a dear friend, it combines the fresh flavors of zucchini and yellow squash with sweet bell peppers and onions. The blend of toasted bread cubes adds a unique texture, while the tomatoes and melty Parmesan bring everything together in a comforting bake. Perfect for a family dinner or a gathering, this dish will become a staple in your household just as it has in ours over the past 15 years.
6
Servings
50
Calories
11
Ingredients
Ingredients
Bell Pepper
1 medium (cut into 1/2 inch cubes)
Margarine
1/4 cup (melted)
Onion
1 medium (diced)
Zucchini or Yellow Squash
2 medium or 4 small (sliced and cubed)
Canned Tomatoes
1 (16 ounce) can (whole or diced)
Bread
4 slices (toasted and cut into small cubes)
Salt
1 teaspoon (to taste)
Black Pepper
1/4 teaspoon (to taste)
Garlic Salt
1/4 teaspoon (to taste)
Oregano
1/2 teaspoon (dried)
Parmesan Cheese
to taste (shredded for topping)
Instructions
1
In a large skillet, melt the margarine over medium heat. Add the diced onions and bell pepper, sautéing for about 5 minutes until they begin to soften.
2
Stir in the sliced and cubed zucchini or yellow squash. Continue to sauté for an additional 5 minutes, until the squash starts to soften.
3
Add the canned tomatoes, breaking up any whole tomatoes with a spoon. Cook for another 5 minutes, allowing the flavors to meld.
4
Remove the skillet from the heat, then fold in the toasted bread cubes along with the salt, pepper, garlic salt, and oregano. Stir well to combine all the ingredients.
5
Transfer the mixture to a greased 2-quart casserole dish. Sprinkle the top generously with shredded Parmesan cheese.
6
Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the casserole is bubbly and golden brown on top.
Nutrition Information
2.3g
Fat
6g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Zucchini and Squash Bake?
It is a comforting vegetable casserole that combines fresh zucchini, yellow squash, bell peppers, and onions with toasted bread cubes and Parmesan cheese.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking.
How long does the casserole need to bake?
The dish should bake for 30 to 40 minutes until it is bubbly and golden brown on top.
What are the primary vegetables in this dish?
The main vegetables are zucchini or yellow squash, bell peppers, onions, and canned tomatoes.
How should I prepare the bell pepper?
The bell pepper should be cut into 1/2 inch cubes.
Can I use butter instead of margarine?
While the recipe calls for 1/4 cup of margarine, butter can be used as a direct substitute for sautéing.
What type of bread is used?
The recipe uses 4 slices of toasted bread, cut into small cubes, to add a unique texture.
What spices are used for seasoning?
The bake is seasoned with salt, black pepper, garlic salt, and dried oregano.
What kind of cheese is used for the topping?
Shredded Parmesan cheese is sprinkled generously over the top before baking.
How many calories are in one serving?
Each serving contains approximately 50 calories.
Is there protein in this dish?
Yes, each serving provides about 1.7g of protein.
How much fat is in a serving?
There is approximately 2.3g of fat per serving.
What are the carbohydrate counts?
One serving contains about 6g of carbohydrates.
How do I prepare the squash or zucchini?
The squash should be sliced and then cubed before being sautéed.
Do I need to peel the zucchini?
No, the recipe calls for slicing and cubing the zucchini, usually with the skin on for color and nutrients.
What size casserole dish should I use?
A 2-quart casserole dish is recommended for this recipe.
How long should I sauté the onions and peppers?
Sauté the onions and bell peppers for about 5 minutes until they begin to soften.
When do I add the tomatoes?
Add the tomatoes after the squash has sautéed for about 5 minutes, then cook for another 5 minutes.
Should I drain the canned tomatoes?
The recipe does not specify draining; you should add them and break up any whole tomatoes with a spoon.
Is this a good dish for potlucks?
Yes, it originated as a cherished family potluck dish and is perfect for gatherings.
Can I use only yellow squash?
Yes, you can use 2 medium or 4 small zucchini, yellow squash, or a combination of both.
How many ingredients are in this recipe?
There are 11 ingredients total in this Savory Zucchini and Squash Bake.
Is this recipe considered healthy?
Yes, it is tagged as a healthy vegetable dish with a low calorie count per serving.
What is the origin of this recipe?
It is a 15-year-old family recipe introduced by a dear friend at a potluck.
Can I use fresh oregano?
The recipe specifies 1/2 teaspoon of dried oregano, but fresh can be used if you adjust the quantity (typically using more fresh than dried).
How do I know when the squash is cooked enough in the skillet?
Continue to sauté until the squash starts to soften, which usually takes about 5 minutes.
When do I add the bread cubes?
Fold in the toasted bread cubes after removing the skillet from the heat, along with the seasonings.
Does the recipe contain garlic?
It uses 1/4 teaspoon of garlic salt to provide a savory garlic flavor.
What texture should the top of the casserole have?
The top should be bubbly and golden brown due to the melted Parmesan cheese.