Summer Squash and Tomato Casserole

Summer Squash and Tomato Casserole


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Go down to the market this weekend and pick up some fresh squash and tomatoes and prepare this great, flavorful casserole for the family.

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Chicago, IL

Serving Size / Yield

5 servings


  • 1 C. mozzarella
  • 1/3 C. parmesan
  • 1/3 C. crumbled feta
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 2 Tbs. minced garlic
  • 2 Tbs. onion
  • salt and pepper
  • 5 tomatoes
  • 2 summer squash
  • 1/4 C. butter
  • 3/4 C. bread crumbs

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Preheat oven 375. Grease a 9x9 pan. Chop onion fine, thinly slice tomatoes and squash.

Combine mozzarella, parmesan, feta, oregano, basil, and garlic. Add salt and pepper to taste.

In the pan, lay down half of the sliced squash. Layer 1/4 of the cheese/herb mixture, then half of the tomatoes, another 1/4 cheese/herbs, and repeat. 

In a skillet, sauté the onions with butte, then stir in breadcrumbs. Sprinkle this atop the layered casserole.


To bake, cover with foil and put in oven for 25 minutes, then remove foil, and cook for an additional 20 minutes. Cool slightly then serve.

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