Parmesan Squash Zucchini Bake 🥒🧀

This vibrant and cheesy bake is a delightful way to enjoy summer squashes and zucchini! It's layered with flavors, making it perfect as a side dish or a light vegetarian main course. You'll love the combination of fresh vegetables, aromatic herbs, and melted Parmesan cheese that come together in this dish!

Consider pairing it with a crisp green salad and a glass of chilled white wine for a refreshing summer dinner! 🍷🥗

Ingredients

For the bake

• 2 medium zucchinis, thinly sliced
• 2 yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh basil, for garnish (optional)

For the breadcrumb topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• Pinch of salt and pepper

Instructions

• Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.

🔥 Preheating ensures even cooking throughout the dish, helping the squash to become tender while the cheese melts perfectly.

• In a large bowl, combine the sliced zucchini, yellow squash, cherry tomatoes, minced garlic, oregano, thyme, salt, and pepper. Toss gently to mix the ingredients evenly.

• Layer half of the vegetable mixture in the prepared baking dish.

🥒 For a pop of color, alternate the layers by arranging the zucchinis and squash in an overlapping pattern.

• Sprinkle half of the Parmesan and mozzarella cheese on top of the first layer.

• Add the remaining vegetable mixture and top it with the rest of the cheeses.

• In a small bowl, mix the panko breadcrumbs with melted butter, garlic powder, Parmesan cheese, salt, and pepper. Combine until the breadcrumbs are well-coated.

• Evenly spread the breadcrumb mixture over the cheese layer.

• Bake in the preheated oven for about 30-35 minutes or until the vegetables are tender and the top is golden brown and bubbly.

⏳ Keep an eye on the bake; if the top is browning too quickly, you can cover it loosely with aluminum foil for the last few minutes of cooking.

• Once done, remove from the oven and let it cool for about 5-10 minutes. Garnish with fresh basil before serving.

Variations

• Gluten-free: Substitute regular panko breadcrumbs with gluten-free breadcrumbs for a delicious alternative! 🌾
• Spicy: Add red pepper flakes to the vegetable mix or the breadcrumb topping for a kick of heat. 🌶️
• Add protein: Incorporate cooked chicken or ground turkey into the layers for an extra boost in protein.
• Herb-infused: Experiment with fresh herbs, such as thyme, rosemary, or parsley, instead of dried to brighten the flavors further.

This Parmesan Squash Zucchini Bake is sure to become a staple in your recipe repertoire—enjoy! 😊