Hello everyone,

Casserole is such a timeless, satisfying, family-friendly dish. No wonder it’s been a household staple for years. However, I’ll admit – growing up, I was never a big fan, and my mother certainly didn’t attempt to make casseroles too often. Lately, I cannot seem to get enough. I suppose it could be due to the continued harvests from my garden. It’s certainly been a summer of squash, and I’ve fallen for zucchini & squash casserole.

cas·se·role ˈkasəˌrōl/

noun

1. a kind of stew or side dish that is cooked slowly in an oven.

If you’re looking for an easy-to-make comfort food side dish for your next meal, look no further! This recipe is so simple, with only 6 ingredients. You simply chop, swirl and stick it in the oven. It’s magically simple. Why not give it a try?

Cheers & happy eating!

Jocelyn

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Zucchini & Squash Casserole

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Prep Time: ~10 minutes; Cook Time: 25-35 minutes; Yield: 4-6 servings

Ingredients

1 medium zucchini

1 medium squash

1 green onion

½ cup, Follow Your Heart “parmesan”

½ cup, Daiya Mozzerella shreds

2 tbs, nutritional yeast

salt, to taste

pepper, to taste

dried oregano or basil, to taste

extra virgin olive oil

Instructions

Preheat oven to 350º F, and spray a 9×9 casserole dish with cooking oil. Slice the zucchini and squash into thin rounds (no need to salt/ weep). Chop the green onion into small rounds. Toss the zucchini and squash in olive oil. Place in a casserole dish in whatever pattern you wish. Tuck in the small pieces of green onion along the way. Drizzle a healthy amount of olive oil over the vegetables. In a small bowl, mix the mozzarella shreds, parmesan, nutritional yeast, salt, pepper, and herbs. Place a thin layer of the mixture over the zucchini and squash. Bake for 25-35 minutes until golden brown. Let cool for 10 minutes. Enjoy!