Summer Squash Casserole

By Jenny -

I found this recipe online because I was too lazy to go to the grocery store for ingredients that weren't already located in my fridge. This actually turned out really well! Definitely a good meal if you're craving some fresh veggies. I rated it at an 8.5.

I didn’t have any squash, so I used all zucchini throughout. I also cut the cheese down by half and it still tasted great:
  • 2-3 medium zucchini, sliced 1/2 inch thick
  • 1 medium yellow zucchini, sliced 1/2 inch thick
  • Fresh cilantro or basil or dill, chopped (or all 3) – use a lot
  • 3 cups cheese (we used Sharp Cheddar)
  • 3/4 cup pesto
  • 1/2 large red onion, sliced
  • 3 medium tomatoes, sliced
  • Salt and pepper
  • Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1 cup of cheese, red onion, 1/2 of the fresh herbs, and salt and pepper.
  • Repeat above step, ending with sliced tomatoes on top.
  • Place a large piece of foil over the pan to seal.
  • Bake at 400 for 35-40 minutes, until squash is tender but not overcooked (use a fork to test if it is soft, but do not over cook).
  • Remove foil; let sit for 10 minutes before serving.

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