This Loaded Zucchini & Squash Bake is more than just a dish; it’s a vibrant celebration of fresh summer flavors and hearty comfort. Imagine layers of tender zucchini and squash harmoniously mingling with savory herbs, all blanketed in a bubbly, cheesy topping.
Ingredients
Scale:
3 cups zucchini, sliced
3 cups summer squash, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme
2 tablespoons fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, grated
1 cup Cheddar cheese, shredded
1/2 cup bread crumbs
Instructions
Preheat your oven to 375°F (190°C). This temperature will help achieve a nice roasting effect on the vegetables.
In a large mixing bowl, combine the sliced zucchini and summer squash with olive oil, minced garlic, thyme, basil, salt, and black pepper. Toss well to ensure all pieces are evenly coated.
Transfer the vegetable mixture to a greased 9x13-inch baking dish, spreading it evenly.
In a separate bowl, mix the grated Parmesan cheese and bread crumbs. Sprinkle this mixture evenly over the top of the vegetables.
Top the dish with the shredded cheddar cheese, ensuring every corner is covered for that delicious cheesy crust.
Bake in the preheated oven for 30-35 minutes or until the vegetables are tender and the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving to allow the flavors to meld.
