Zesty Summer Squash Casserole

This delightful summer squash casserole combines vibrant garden-fresh vegetables with a zesty lemony twist, offering a perfect balance of flavors for a refreshing summer meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs summer squash, sliced

1 cup cherry tomatoes, halved

1/2 cup red onion, sliced

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 cloves garlic, minced

1 lemon, zested and juiced

Salt and pepper to taste

Non-stick cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with non-stick cooking spray.

2. In a large bowl, combine the sliced summer squash, cherry tomatoes, and red onion.

3. In a separate small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper.

4. Pour the dressing over the vegetables and toss to coat evenly.

5. Add the chopped basil and mix gently.

6. Transfer the vegetable mixture to the prepared baking dish and spread out evenly.

7. In another bowl, mix the breadcrumbs and grated Parmesan cheese.

8. Sprinkle the breadcrumb mixture evenly over the top of the vegetables.

9. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the vegetables are tender.

10. Remove from the oven and let it cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.