• Nikki Cagle

PERFECT VEGGIE SIDE FOR COOKOUT: STACKED SUMMER SQUASH CASSEROLE


This was just about the easiest veggie dish to throw together - and the best part is that it can feed the masses! While the grill is already packed with endless rows of 'dogs and sausages, you can pop this bad boy into the oven and maximize on time and space! It's the perfect mix of summer veggies and more than likely something you can throw together with stuff you already have on hand {seriously, I grabbed from my veggie drawer for this one.}

P.S. Think of those succulent & flavorful in-season tomatoes in this dish ::insert heart eyes emoji::

All you need is some summer squash, zucchini, tomato, onion, garlic, thyme, paprika, shredded Parmesan cheese, EVOO & salt and pepper.

First, chop and saute the onions with garlic. Then wait for everyone in your house to say, "mmmhmm, what are you making?!" There's something about the wafting smell of sauteed onions!

While the sauteed onions are wafting, start slicing your summer vegetables {this dish would also be good with red potatoes, sweet potatoes, and/or mushrooms!}

Finally {see, easy peasy - 3 steps!}, spread half of the onion mixture on the bottom of your casserole dish {I used a 7x11 dish, but you can use whatever size fits your veggies} and stack your veggies in rows on top. Season with thyme, paprika, and generous salt and pepper {remember that these water-filled veggies need a good dose of seasoning}. Lastly, top your veggies with the remaining sauteed onion mix and sprinkle the shredded parm.

Bake. Waft. Serve. {But, take a spoonful for yourself first, because it'll go fast!}

Stacked Summer Squash Casserole

Servings: 6-8

Total time: 1 hour

Ingredients

  • 2 squash {sliced}

  • 2 zucchini {sliced}

  • 2 tomatoes {sliced}

  • 1 large onion {chopped}

  • 2 cloves garlic, minced {or, if you're lazy like me - 1 Tbsp minced garlic from the jar}

  • 1 Tbsp dried thyme

  • 1 Tbsp paprika

  • EVOO

  • 1 cup shredded Parmesan

  • S&P to taste

Instructions

  1. Preheat oven to 400 degrees. Spray your casserole dish with Pam {or greaser of choice}.

  2. Saute onion and garlic with EVOO over medium heat until the onions are soft, transparent, andwafting.

  3. Meanwhile, slice the remaining vegetables.

  4. Spread half of the onion mixture on the bottom of your casserole dish, and then begin stacking your vegetables in rows, alternating vegetables so you don't have two of the same back-to-back.

  5. Season with the thyme, paprika, S&P and top with the remaining onion mixture.

  6. Cover with foil and bake for 30 minutes. Remove the foil, top with shredded parm and bake for an additional 15 minutes.

Serve immediately! Though, truth me told, this is perfect at room temperature, too. {Tip: If there are any leftovers, turn your stacked vegetables into a stacked frittata! Here's one of my favs from Sally's Baking Addiction.}

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