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- 2 medium zucchini, sliced into ¼-inch rounds - 2 medium yellow squash, sliced into ¼-inch rounds - 1 cup cherry tomatoes, halved - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish When I prepare baked zucchini and yellow squash, I focus on fresh produce. The zucchini and yellow squash should be firm and bright. Slice them into ¼-inch rounds for a lovely texture. Cherry tomatoes bring a pop of color and flavor. Halving them allows their sweetness to shine through. For the dairy, mozzarella melts beautifully, while Parmesan adds a sharp taste. These cheeses work together to create a rich, creamy layer on top. The seasonings are key to flavor. I use minced garlic for a bold taste. Olive oil helps the veggies cook without sticking. Dried oregano and basil add an herby touch. Don’t forget to season with salt and pepper to bring out all the flavors. You can find the full recipe at the end of this article, and I recommend you gather these ingredients. Enjoy the cooking process! - Preheat the oven to 400°F (200°C). - In a large bowl, combine sliced zucchini, yellow squash, cherry tomatoes, and garlic. First, I love the bright colors of zucchini and yellow squash. They make any dish pop with flavor and look great on the table. I slice them into ¼-inch rounds. This helps them cook evenly. I add halved cherry tomatoes and minced garlic for extra taste. Mixing these fresh veggies is the fun part. - Add olive oil, oregano, basil, salt, and pepper; toss to coat the vegetables. Next, I drizzle olive oil over my veggies. This oil helps them roast nicely in the oven. Then, I add dried oregano and basil for a tasty kick. A sprinkle of salt and pepper brings all the flavors together. I toss everything until each piece is well-coated. This step makes sure every bite is delicious. - Grease the baking dish and spread the vegetable mixture evenly. - Sprinkle mozzarella and Parmesan cheese on top and bake for 25-30 minutes. I grease a large baking dish with olive oil to prevent sticking. Then, I spread the veggie mix evenly across the dish. Now, for the best part! I sprinkle shredded mozzarella and grated Parmesan cheese on top. This cheese melts and becomes golden. I bake it in the preheated oven for 25-30 minutes. The aroma fills the kitchen, and I can hardly wait to taste it. For the full recipe, you can check out the details above. To avoid soggy vegetables, slice your zucchini and yellow squash evenly. Use a sharp knife to cut them into ¼-inch rounds. This size helps them cook through without turning mushy. Make sure you don’t crowd your baking dish. If the veggies sit too close, they steam instead of bake. Spread them out for a nice, roasted texture. Herbs can boost the taste of your dish. I often add fresh or dried herbs like oregano and basil. They bring a depth of flavor that makes each bite special. You can also try adding a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness. This can elevate the dish and make it more exciting. Garnish your baked dish with fresh basil leaves. They add a pop of color and a fresh aroma. Serve the dish warm with crusty bread or over a bed of rice for a complete meal. This makes it fun and inviting for everyone at the table. For a fancier touch, drizzle olive oil over the top just before serving. For the full recipe, check the detailed instructions above. {{image_2}} You can add proteins to your baked zucchini and yellow squash for more flavor. If you enjoy meat, try adding cooked chicken or sausage. Just slice them and mix them in before baking. It gives the dish a hearty touch. For a vegetarian option, use beans. Canned black beans or chickpeas work well. Rinse and drain them, then add them to the veggie mix. This boosts protein and adds texture. If you're not a fan of mozzarella, there are great substitutes. Try provolone or gouda for a different flavor. Both melt well and add richness. If you're looking for vegan options, consider almond or cashew cheese. They melt too but keep the dish dairy-free. Nutritional yeast can also add a cheesy flavor without dairy. Adding seasonal veggies can enhance your dish. Bell peppers or spinach pair well with zucchini and yellow squash. Chop them up and toss them in for added color and nutrients. You can also use whatever vegetables are fresh at the market. Seasonal produce not only tastes better but also supports local farmers. It's a win-win for your meal and the planet. To store leftover baked zucchini and yellow squash, first let it cool. Once cool, place the dish in an airtight container. This keeps the flavors fresh. You should eat it within 3 to 4 days. The veggies will stay tasty, but the texture might change slightly. If you want to save some for later, freezing is a great option. Cut the leftovers into single servings. Wrap each portion tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. This helps prevent freezer burn. When you’re ready to eat, thaw them in the fridge overnight. When reheating, the oven is best to keep the texture nice. Preheat the oven to 350°F (175°C) and place your dish inside for about 15-20 minutes. This keeps the cheese melty and the veggies firm. Using a microwave is quick but can make the squash a bit soft. If you use the microwave, heat it for short bursts. Check and stir often to avoid overcooking. For more details on making baked zucchini and yellow squash, check the Full Recipe. Yes, you can make this dish ahead of time. To do this, prepare the vegetables and mix them with the seasonings. Place them in the baking dish but do not add cheese yet. Cover the dish and store it in the fridge for up to 24 hours. When ready to cook, add the cheese and bake. This saves time on busy days while keeping flavors fresh. Baked zucchini and yellow squash pair well with many dishes. Here are some ideas: - Grilled chicken or fish for protein. - A fresh green salad for crunch. - Quinoa or rice to soak up flavors. - Garlic bread for a tasty side. To make this dish gluten-free, ensure all ingredients are free from gluten. Use gluten-free breadcrumbs if you want a crunchy top. You can also skip the breadcrumbs and focus on the veggies and cheese. This keeps the dish light and tasty. Baked zucchini and yellow squash offer many health benefits. They are low in calories but high in vitamins A and C. The dish is also rich in fiber, which helps digestion. The mozzarella and Parmesan provide calcium and protein. This makes it a healthy option for any meal. Enjoy this wholesome dish as part of a balanced diet. This post covered how to create a delicious baked zucchini and yellow squash dish. We discussed fresh produce, dairy, seasonings, and step-by-step baking instructions. I also shared tips on texture, flavor, and presentation. You can even modify the recipe with proteins and alternative cheeses. Remember, proper storage keeps leftovers fresh. With these insights, you will enjoy making this dish at home. A mix of flavors and textures awaits your table, so get cooking!

Delicious Baked Zucchini and Yellow Squash

Discover how to create a Savory Baked Zucchini & Yellow Squash Delight that will impress your family and friends! This delicious recipe combines fresh zucchini, yellow squash, and cherry tomatoes, all topped with gooey mozzarella and Parmesan cheese. Perfectly seasoned with garlic and herbs, it's an easy and healthy dish that’s ready in just 40 minutes. Click through to explore the recipe and elevate your cooking today!
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Ingredients
  

2 medium zucchini, sliced into ¼-inch rounds

2 medium yellow squash, sliced into ¼-inch rounds

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large mixing bowl, combine the sliced zucchini and yellow squash, cherry tomatoes, minced garlic, olive oil, oregano, basil, salt, and pepper. Toss everything together until well coated.

      Grease a large baking dish (approximately 9x13 inches) with non-stick spray or a drizzle of olive oil.

        Spread the vegetable mixture evenly in the baking dish.

          Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the vegetables.

            Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the cheese is bubbly and golden brown.

              Remove from the oven and let it sit for a few minutes before serving.

                Garnish with fresh basil leaves before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6