Monday, June 27, 2011

Zucchini, squash and tomato casserole

This recipe was adapted from Mel's Granny's recipe. Mel's version uses olive oil (instead of butter) and asiago cheese (instead of just plain parmesan) and fresh (instead of dried) herbs and garlic. Granny also topped her casserole with breadcrumbs which have been eliminated from this lower carb version.

This is a simple dish to prepare and is really tasty, especially if you buy your vegetables from a local source. We bought our veggies at The Agricenter Farmer's Market.

2 medium to large zucchini
2 medium to large yellow squash
1 medium yellow or Vidalia onion, peeled
2 medium fresh tomatoes, or one pint of cherry or grape tomatoes (canned tomatoes will work if fresh are not available- substitute one 15 oz. can of good quality peeled whole tomatoes, drained)
2 tbsp. chopped (raw) garlic
2 tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
*1 tbsp. chopped fresh oregano
*1 tbsp. chopped fresh thyme
*1 tbsp. chopped fresh rosemary
½ cup grated parmesan cheese
½ cup grated asiago cheese
olive oil nonstick spray
two 9” round glass or ceramic casserole dishes, you can also use one large rectangle dish

*OPTIONAL add 1 tsp. spicy crushed red pepper flakes to herb mix
*If fresh herbs are not available, substitute 2 tbsp. dried Italian herbs

serving size- about 3/4 cup, serves about 10 people
Cut zucchini, squash, onion and tomato into ¼ inch circular shaped slices. Place all cut vegetables on several layers of paper towels for about 5 minutes to absorb extra moisture. Spray casserole dish(es) with nonstick olive oil spray. Arrange vegetables in glass or ceramic casserole dish(es) in layers starting with zucchini, squash, onion and ending with tomato. In a separate bowl combine olive oil, salt, pepper and herbs (add red pepper flakes if you like spicy flavors). Spoon herb mixture over casserole. Bake in a 350 oven for about 30 minutes. Remove casserole(s) from oven and cover loosely with aluminum foil and continue baking about 30 more minutes or until vegetables are soft. Top with cheeses and broil for about 5 minutes or until cheese is bubbly and browned. Serve warm or room temperature.


  1. Hi Spillmans, My husband and I also both artists and gardeners here in Texas and we sell our art and our herbs at our local farmers market.

    I was looking for a good squash casserole for our home grown summer squash that used fresh herbs and this fit the bill! We have it in the oven right now and will let you know how it turns out (although, I can tell it will be delicious!) Look forward to more recipes from Tennessee and from our fellow foodies and artists. Good luck with your blog.
    Susan and Cecil Lee (El Paso, Tx)

  2. Thank you Susan and Cecil :) Greeting to you from Memphis and happy cooking!

  3. It was terrific! I almost forgot to tell you. We cut the recipe in half but I loved the infusion of all the herbs, it really made the dish.