![- Fresh Vegetables: - 4 medium zucchini, thinly sliced - 4 medium yellow squash, thinly sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - Base Ingredients: - 1 cup cooked quinoa - 2 tablespoons olive oil - Dairy Options: - 1 cup shredded mozzarella cheese (or dairy-free alternative) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Seasonings: - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh basil leaves, for garnish Using fresh ingredients makes this dish shine. Zucchini and yellow squash are perfect for summer cooking. They add color and taste. Onion and garlic bring depth to the flavors. Cherry tomatoes add a sweet burst. Quinoa serves as a hearty base. The olive oil keeps everything moist and rich. For cheese lovers, mozzarella and Parmesan add creaminess. You can swap them for dairy-free options if you want. The seasonings tie all the flavors together. Oregano, salt, and pepper enhance the dish. Fresh basil adds a lovely aroma. This recipe is a great way to enjoy summer squash. You can find the full recipe at [Full Recipe]. 1. Preheat the oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil. This helps prevent the casserole from sticking. 2. Sauté onion and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion. Sauté it for about 3-4 minutes. You want it soft and translucent. Then, add the minced garlic. Cook for another minute until it smells good. 3. Combine vegetables with base ingredients: In a big bowl, mix together the sliced zucchini, yellow squash, cooked quinoa, sautéed onion, garlic, cherry tomatoes, oregano, salt, and black pepper. Stir well to coat everything evenly. 1. Layering ingredients in the baking dish: Start by adding half of the squash mixture into the greased baking dish. Sprinkle half of the mozzarella cheese on top. Repeat with the remaining squash mixture and the rest of the cheese. 2. Covering and baking the casserole: Sprinkle the grated Parmesan cheese evenly over the top. Cover the dish with aluminum foil. Bake for 25 minutes. After that, take off the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown. 1. Garnishing with fresh basil: Once you take the casserole out of the oven, let it cool for a few minutes. This helps with serving. Then, add fresh basil leaves on top for color and taste. 2. Suggested cooling time before serving: I recommend letting it cool for about 5 minutes before serving. This way, it will be easier to cut and serve. Enjoy your delicious Healthy Summer Squash Casserole! You can find the full recipe above. When choosing summer squash, look for firm zucchini and yellow squash. They should have smooth skin without soft spots. Bright colors show freshness. Avoid squashes that feel too heavy or have blemishes. Store your squash in a cool, dry place. Keep them in a paper bag to absorb moisture. Use them within a week for the best taste. If you want a dairy-free option, there are great cheese alternatives. Look for plant-based mozzarella that melts well. Nutritional yeast is a tasty substitute for Parmesan and adds a cheesy flavor. If you don’t have quinoa, try brown rice or couscous. Both work well and add a nice texture. To boost flavor, add spices like paprika or thyme. A pinch of red pepper flakes can give your dish a kick. Consider pairing your casserole with a fresh salad or crusty bread. Grilled chicken or fish also makes a great side. These combinations make your meal colorful and delicious. For the full recipe, you can check out the detailed steps and ingredients. {{image_2}} Adding protein can boost the nutrition of your casserole. You can use beans or lentils for a hearty touch. They add fiber and make the dish more filling. I love black beans or chickpeas for this. Simply mix them into the veggie blend before baking. If you want meat, try adding cooked chicken or tofu. Cooked chicken adds great flavor and texture. Just shred it and fold it into the mix. Tofu is a wonderful option for a plant-based meal. Use firm tofu for the best results. You can sauté it briefly before mixing it in. To change the flavor, you can add fun ingredients. For an Italian twist, try adding fresh basil or sun-dried tomatoes. These add a bright taste and aroma. They pair perfectly with the squash and cheese. Just chop and mix them into your squash blend. If you prefer a Mexican style, add corn and jalapeños. This will give your casserole a spicy kick. You can use fresh corn or canned, depending on what you have. Jalapeños can be fresh or pickled for more heat. You can cook this casserole in different ways. A slow cooker is great for easy meals. Combine all ingredients in the slow cooker. Cook on low for 4 to 6 hours. This method makes the flavors blend really well. If you prefer an oven, bake it for a crisp top. Preheat your oven to 375°F (190°C), as in the full recipe. Baking gives you that nice golden cheese on top. Grilling is another fun method. You can use a grill-safe dish. Just keep an eye on it to avoid burning. Grilling adds a smoky flavor that is unique and delicious. To store leftover casserole, let it cool first. Once cooled, cover it tightly with plastic wrap or aluminum foil. Place it in the fridge. Your casserole will stay fresh for about 3 to 4 days. Keep an eye on it, though—if it smells off, it's best to toss it. You can freeze portions of the casserole for later. First, let it cool completely. Cut it into individual servings. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, you keep the flavor and texture. To reheat, just thaw overnight in the fridge, then warm it in the oven or microwave. This casserole makes an excellent meal prep dish. You can prepare it on the weekend and enjoy it all week. Just keep the portions in the fridge. For quick meals, reheat in the microwave or oven. It’s tasty hot or even at room temperature. Perfect for busy days! For the full recipe, check out the Healthy Summer Squash Casserole. Yes, you can make this casserole ahead. Prepare it a day before you plan to serve it. Once you layer the ingredients, cover the dish and place it in the fridge. This lets the flavors mix together. When you are ready to bake, take it out and let it sit for 30 minutes. This helps with even cooking. Bake it as directed in the Full Recipe. Leftovers can stay fresh in the fridge for about 3 to 4 days. This casserole pairs well with many sides. Here are some ideas: - A crisp green salad with lemon dressing - Roasted or steamed vegetables like broccoli or green beans - Quinoa or brown rice for added texture - Grilled chicken or fish for protein These sides enhance the meal and add variety to your plate. Yes, you can make a vegan version of this casserole. Use dairy-free cheese instead of mozzarella and Parmesan. Nutritional yeast works well for a cheesy flavor. This dish is full of good ingredients. Zucchini and yellow squash provide vitamins. Quinoa adds protein and fiber. These ingredients can help you feel full and satisfied. Enjoy a tasty and healthy meal! The Healthy Summer Squash Casserole blends fresh veggies and nourishing ingredients. You learned how to choose the best squash, layer flavors, and enhance your dish. We explored variations to suit your taste and storage tips for easy meal prep. This recipe fits many diets and is a great way to enjoy summer's bounty. Try it out! You’ll love how easy it is to make and serve. It’s not just a meal; it’s a quick solution for busy days.](https://foodishtalk.com/wp-content/uploads/2025/06/74ac0df9-1471-4dd8-8a34-4c0f07345f20.webp)
Ingredients
Method
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little olive oil.
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it's soft and translucent.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
In a large bowl, combine the sliced zucchini, yellow squash, cooked quinoa, sautéed onion and garlic, cherry tomatoes, oregano, salt, and black pepper. Mix well to ensure everything is evenly coated.
Layer half of the squash mixture into the prepared baking dish. Sprinkle half of the mozzarella cheese on top. Repeat with the remaining squash mixture and the rest of the mozzarella cheese.
Finish by sprinkling the grated Parmesan cheese (or nutritional yeast) evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves on top.
Prep Time: 15 min | Total Time: 1 hr | Servings: 6