This Loaded Zucchini and Squash Bake is a vibrant, cheesy casserole that transforms humble vegetables into a dish full of color, flavor, and comfort. With layers of fresh zucchini, yellow squash, and juicy tomatoes baked beneath bubbling cheese and crispy bacon, it’s a side dish that often steals the spotlight.
What makes this recipe shine is its harmony of textures and tastes. The tender vegetables become silky as they bake, soaking up the seasonings and releasing their natural sweetness. The melted blend of mozzarella, cheddar, and Parmesan adds a creamy richness, while the bacon introduces a salty, smoky crunch that ties everything together.
Not only is this dish delicious, but it’s also a beautiful way to showcase seasonal produce. Whether you’re harvesting from your own garden or shopping your local farmer’s market, the fresh flavors truly stand out. You can serve this casserole alongside grilled meats, roasted chicken, or even as a vegetarian main (just skip the bacon).
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It’s quick to prepare, family-friendly, and makes fantastic leftovers—just reheat and enjoy. For anyone trying to add more veggies to their meals without sacrificing flavor or indulgence, this baked dish is the perfect solution.
Servings and timing:
Serves: 6
Total Time: 45 minutes
Ingredients :
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2 medium tomatoes, sliced or wedged
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 6 slices cooked bacon, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian herbs (or a mix of oregano and basil)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Optional: chopped parsley for garnish
Instructions:
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