When the sun is shining and the garden brims with fresh produce, there’s something truly heartwarming about a bake in the oven. This Summer Squash Casserole with Tomatoes and Mozzarella is not just a dish; it’s a celebration of the season’s bounty. The tender slices of summer squash blend perfectly with the rich, tangy tomatoes and a blanket of gooey melted mozzarella. Each bite is comfort food at its finest!
As I prepared this easy-to-make casserole, I couldn’t help but relish how versatile it is. Whether you’re feeding a crowd or looking for a simple dinner solution, this dish adapts beautifully. You can easily make it vegetarian or add sausage for a heartier meal. The best part? It all comes together in one dish, so you’ll have less cleanup and more time to relax! If you’re seeking a recipe that strikes the perfect balance of ease, flavor, and nutrition, look no further—let’s dive into this delightful summer squash casserole!
Why will you adore Summer Squash Casserole with Tomatoes and Mozzarella?
Flavorful Fusion: The fresh, seasonal ingredients combine to create a dish that bursts with taste and warmth.
Versatile Options: Easily adjust the recipe to fit your dietary needs, whether vegetarian or with added sausage.
Simple Steps: Minimal prep time means you can whip up this dish with ease, perfect for busy weeknights.
Crowd-Pleasing Delight: Its rich flavors are sure to impress family and friends, making it an excellent choice for gatherings.
One-Pan Wonder: With everything baked together, cleanup is a breeze—more time to enjoy your meal! Enjoy this comforting dish that brings the joys of summer straight to your table.
Summer Squash Casserole Ingredients
• Ready to create a delicious Summer Squash Casserole with Tomatoes and Mozzarella? Here’s what you need:
For the Base
- Olive oil – Provides fat for sautéing and enhances flavor; feel free to use any cooking oil you like.
- Onion – Adds sweetness and depth; yellow or white onions work wonders in this dish.
- Sausage (optional) – Offers protein and a savory flavor; substitute with vegetarian sausage for a meatless option.
- Crushed tomatoes – Forms the base of the sauce, adding moisture and acidity; you can use fresh or diced tomatoes if preferred.
- Herbs and red pepper flakes – Elevate the flavor with aromatic notes and a touch of heat; fresh herbs work well as a substitute.
For the Squash Layer
- Pattypan squash – This is the star of the dish, providing unique flavor and texture; zucchini or yellow squash can be great alternatives.
- Sun-dried tomatoes – Adds concentrated tomato flavor and a chewy texture; feel free to omit or swap with fresh tomatoes if desired.
For the Cheesy Topping
- Mozzarella cheese – Guarantees creaminess and that classic stretch; swap with provolone or gouda for a different flavor profile.
- Parmesan cheese – Adds a salty, savory finish; Pecorino Romano is an excellent substitute for a similar taste.
How to Make Summer Squash Casserole with Tomatoes and Mozzarella
- Sauté Aromatics: In a skillet, heat olive oil over medium heat and cook diced onion until it becomes soft and translucent, about 5 minutes. If you’re using sausage, crumble it in now and brown until cooked through, about 6-8 minutes.
- Prepare Sauce: Drain any excess fat from the skillet. Add the crushed tomatoes, herbs, and red pepper flakes to the pan. Let the mixture simmer on low heat for about 5-10 minutes, seasoning with salt and pepper to taste.
- Prepare Squash: Begin by removing the stem ends from the pattypan squash. Slice it in half and then cut into 3/8-inch thick slices, making sure they are uniform for even cooking.
- Layer Ingredients: Preheat your oven to 350°F (175°C). Lightly oil a baking dish. Start by spreading a layer of the tomato sauce at the bottom, then add half of the squash slices on top. Sprinkle sun-dried tomatoes and half of the mozzarella. Repeat the layers with the remaining squash, sauce, and finish with the remaining cheeses on top.
- Bake: Cover the dish with foil and bake for 60-70 minutes, or until the squash is tender and the sauce is bubbling. For a golden cheese topping, uncover and bake for an additional 10 minutes, watching closely to prevent excessive browning.
Optional: Sprinkle with fresh herbs before serving for added freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Summer Squash Casserole with Tomatoes and Mozzarella?
To create a well-rounded meal that delights the senses, consider these complementary side dishes and pairings that elevate your dining experience.
- Garlic Bread:
This warm, crusty delight is perfect for soaking up the rich tomato sauce, adding a satisfying crunch to your meal. - Fresh Green Salad:
A crisp salad tossed with seasonal greens and a tangy vinaigrette adds brightness and freshness, balancing the richness of the casserole. - Roasted Vegetables:
Seasonal roasted veggies like zucchini, bell peppers, and carrots can enhance the flavors of the casserole while providing a delightful caramelized depth. - Quinoa or Couscous:
The fluffy grains serve as a fantastic base, absorbing the flavorful juices and making your meal heartier and more wholesome. - Fruit Salad:
A light, colorful fruit salad brings a refreshing sweetness that contrasts beautifully with the savory casserole. Think juicy melons, berries, and citrus zest! - Wine Pairing:
A chilled Sauvignon Blanc brings out the fresh flavors of the squash and tomatoes, making it an ideal sip alongside your meal.
With these thoughtful pairings, you can craft a satisfying spread that brings your Summer Squash Casserole with Tomatoes and Mozzarella to new heights!
How to Store and Freeze Summer Squash Casserole with Tomatoes and Mozzarella
Fridge: Leftovers can be stored in an airtight container for up to 3 days. Allow the casserole to cool before refrigerating for best results.
Freezer: For longer storage, freeze the casserole for up to 3 months. Wrap in plastic wrap and then foil to prevent freezer burn.
Reheating: To enjoy your casserole, reheat in the oven at 350°F (175°C) for about 20-30 minutes, covered, until heated through. This helps maintain the cheesy texture and flavor.
Make-Ahead: Consider assembling your summer squash casserole in advance and storing it in the fridge, ready to bake when you’re pressed for time.
Expert Tips for Summer Squash Casserole
- Uniform Slices: Ensure the squash is sliced evenly. This helps achieve perfect tenderness throughout the dish while cooking.
- Watch the Cheese: Keep an eye on the casserole towards the end of the baking time. This prevents the cheese from over-browning and ensures it stays gooey and delicious.
- Herb Variations: Experiment with different fresh herbs tailored to your taste. For instance, basil or oregano can heighten the flavor profile of your summer squash casserole.
- Layering Technique: When layering ingredients, make sure to distribute each component evenly. This allows for a balanced flavor in every bite and avoids any dry patches.
- Fresh vs. Dried Tomatoes: If you choose to use fresh tomatoes instead of sun-dried, consider adding them toward the end of baking for added freshness while maintaining structure in the dish.
Make Ahead Options
These Summer Squash Casserole with Tomatoes and Mozzarella options are perfect for busy home cooks looking to save time. You can assemble the entire casserole up to 24 hours in advance; just cover and refrigerate it until you’re ready to bake. For the best flavor and texture, prepare the squash and sauce, then layer everything in the baking dish. Before serving, simply preheat your oven to 350°F (175°C) and bake the casserole straight from the fridge for 60-70 minutes, or until bubbly and golden. This allows the flavors to meld beautifully, ensuring you still enjoy a dish that’s just as delicious as if it were made fresh that day!
Summer Squash Casserole Variations
Get ready to infuse your casserole with exciting new flavors and textures!
- Vegetarian Option: Omit the sausage entirely and bolster the dish with additional layers of roasted vegetables for a wholesome, meatless meal. Packing in extra nutrients makes this version just as savory and satisfying.
- Zucchini Swap: Substitute pattypan squash with vibrant zucchini for a twist that still retains that comforting, creamy essence. The zucchini brings its own delicate flavor while cooking beautifully in the casserole.
- Spicy Kick: Add diced jalapeños or red pepper flakes to make your casserole pop with heat. It’s a delightful surprise that adds a whole new level of excitement to each bite!
- Herbed Fusion: Fresh thyme or rosemary can provide a fragrant twist. Adding these herbs enhances the aroma and flavor, creating a dish that feels even more special.
- Creamy Alternative: Swap mozzarella for a creamy goat cheese or ricotta for an indulgent, tangy twist that beautifully complements the sweetness of the squash. You’ll love the contrast!
- Nutty Topping: Sprinkle chopped walnuts or pine nuts over the top before baking for an added crunch. This unexpected texture elevates the entire dish, making each spoonful even more delightful.
- Extra Veggies: Incorporate cooked green beans, spinach, or bell peppers for added color and nutrition. The vibrant veggies meld perfectly with the casserole, making it an even more nutritious choice.
- Quinoa Boost: Mix in cooked quinoa for added protein and texture. This twist provides a nutty flavor and transforms the casserole into a heartier, satisfying meal.
Now that you have these inspirational variations, have fun customizing your Summer Squash Casserole for every taste and occasion!
Summer Squash Casserole with Tomatoes and Mozzarella Recipe FAQs
What type of summer squash should I use?
You can use pattypan squash, but zucchini or yellow squash are excellent alternatives! Each type brings its unique flavor, so feel free to experiment based on what’s available.
How do I know when my squash is ripe enough?
Look for squash that is firm to the touch with a vibrant color. Avoid any with dark spots all over or soft spots, as these indicate overripeness. Fresh squash should feel heavy for their size and have a shiny skin.
How should I store leftovers of the casserole?
Absolutely! Refrigerate leftovers in an airtight container for up to 3 days. Be sure to let the casserole cool down before sealing it to maintain its texture and flavor.
Can I freeze the Summer Squash Casserole?
Yes, you can freeze it! Just wrap the cooled casserole tightly in plastic wrap followed by aluminum foil, preventing frostbite. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
What dietary considerations should I keep in mind?
This casserole can easily be made vegetarian by omitting the sausage or substituting it with plant-based sausage. If you’re cooking for someone with dairy allergies, you can replace mozzarella and Parmesan with dairy-free cheese alternatives.
What should I do if my casserole is watery after baking?
A watery casserole can happen if the squash releases too much moisture. To prevent this, make sure to slice your squash evenly and consider salting it lightly before cooking, allowing it to sweat out excess moisture for about 10 minutes, then pat it dry with paper towels. Additionally, baking it uncovered towards the end helps evaporate any excess liquid.
Savor This Summer Squash Casserole with Tomatoes and Mozzarella
Ingredients
Equipment
Method
- In a skillet, heat olive oil over medium heat and cook diced onion until it becomes soft and translucent, about 5 minutes. If using sausage, crumble it in now and brown until cooked through, about 6-8 minutes.
- Drain any excess fat from the skillet. Add the crushed tomatoes, herbs, and red pepper flakes to the pan. Let the mixture simmer on low heat for about 5-10 minutes, seasoning with salt and pepper to taste.
- Remove the stem ends from the pattypan squash. Slice it in half and then cut into 3/8-inch thick slices.
- Preheat your oven to 350°F (175°C). Lightly oil a baking dish. Spread a layer of the tomato sauce at the bottom, then add half of the squash slices on top. Sprinkle sun-dried tomatoes and half of the mozzarella. Repeat the layers with the remaining squash, sauce, and finish with the remaining cheeses.
- Cover the dish with foil and bake for 60-70 minutes, or until the squash is tender and the sauce is bubbling. Uncover and bake for an additional 10 minutes for a golden cheese topping.