Squash casserole

Squash casserole


  • 1 potato;
  • 200 g vegetarian cheese;
  • 1 tomato;
  • 2 small zucchini;
  • 1 onion;
  • 1 tbsp olive oil;
  • 2 the tooth. garlic’s;
  • 1 teaspoon dried thyme;
  • 0.5 tsp ground black pepper;
  • salt (to taste).

Method of preparation:

Cut the peeled onions, garlic goes through the press, brown them in oil, so they become translucent.
Grease a heat-resistant baking meal with olive oil. Cut into slices zucchini, tomato, and potatoes, location in the type of combined. Add the cooked garlic and onion. Season with salt, thyme, and grated vegetarian cheese. Cover the container with foil and put the veggie casserole in the oven for thirty minutes Cooking temperature-200 degrees. Then get rid of the foil and cook for another 15 minutes.

A healthy and balanced squash casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb as well as Parmesan topping and then baked in the stove to crunchy perfection! This easy summertime squash and zucchini casserole is a wonderful side meal casserole dish to dish out for summertime barbecues or at your Thanksgiving table!

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