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A summertime favorite--zucchini casserole--gets an Italian spin in this delicious and healthy side dish with tomatoes, mozzarella and basil. You can use zucchini or summer squash in this caprese-style casserole, or a combination of the two. A sprinkling of fresh basil and a drizzle of balsamic vinegar just before serving brightens up the flavors. Serve with grilled or roasted chicken and some quinoa, rice or couscous to soak up the juices from the casserole for a satisfying and easy dinner.

Source: EatingWell.com, June 2019


Read the full recipe after the video.

Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat an 8-by-8- or 7-by-10-inch baking dish with cooking spray.

  • Arrange squash and tomatoes decoratively, like rows of shingles (some may need to be cut in half), in the prepared dish.

  • Combine shallot, 1/4 cup basil, oil, salt and pepper in a small bowl. Spoon the mixture over the vegetables. Sprinkle evenly with mozzarella. Bake until the vegetables are tender and the cheese has melted, about 30 minutes. Sprinkle with the remaining 2 tablespoons basil. Drizzle with balsamic vinegar, if desired.

Nutrition Facts

3/4 cup
87 calories; protein 4.8g; carbohydrates 5.7g; dietary fiber 1.2g; sugars 3g; fat 5.4g; saturated fat 2g; cholesterol 9mg; vitamin a iu 808.9IU; vitamin c 18.3mg; folate 29.7mcg; calcium 120.7mg; iron 0.6mg; magnesium 23.4mg; potassium 325.6mg; sodium 296.1mg; thiamin 0.1mg.

1 vegetable, 1/2 fat, 1/2 medium-fat protein