Loaded Zucchini and Squash Bake

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. In a large mixing bowl, combine sliced zucchini, yellow squash, and tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, Italian herbs, salt, and black pepper. Toss gently to coat.
3. Arrange the vegetables in the baking dish either upright in rows or overlapping in a shingled pattern for visual appeal.
4. Sprinkle mozzarella, cheddar, and Parmesan cheeses evenly over the top of the vegetables.
5. Distribute the crumbled bacon evenly over the cheese layer.
6. Cover the dish with foil and bake for 20 minutes to help the vegetables soften.
7. Remove the foil and continue baking uncovered for an additional 10–15 minutes, or until the cheese is melted, golden, and bubbling, and the vegetables are tender.
8. Garnish with freshly chopped parsley if desired, and serve warm straight from the oven.

Variations :

• Substitute the bacon with turkey bacon or vegetarian bacon crumbles.
• Use smoked gouda or provolone for a different cheese profile.
• Add thinly sliced red onions or bell peppers for more variety.
• Top with crushed buttery crackers or panko breadcrumbs for a crunchy finish.

Tips :

• Lightly salting the zucchini and squash ahead of time and patting them dry helps reduce excess moisture and prevents the dish from becoming soggy.
• For faster prep, slice vegetables with a mandoline slicer to ensure uniform thickness.
• Let the casserole sit for 5–10 minutes before serving so the juices settle and the texture firms up.
• This bake can be made ahead and reheated the next day—it’s just as tasty.