Loaded Zucchini Squash Bake (Print Version)
Baked zucchini, squash, tomato, and bacon layered with cheddar and parmesan for rich, savory comfort.
# Ingredients:
→ Vegetables
01 -
2 medium zucchini, sliced
02 -
2 medium yellow squash, sliced
03 -
2 tomatoes, diced
04 -
1/2 white onion, chopped
→ Meats
05 -
4-6 slices bacon, cooked and crumbled
→ Cheeses
06 -
200 grams sharp cheddar cheese, shredded
07 -
50 grams parmesan cheese, grated
→ Fats and Oils
08 -
2 tablespoons olive oil
09 -
55 grams butter, melted
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1 teaspoon garlic powder
13 -
1 teaspoon dried oregano
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish with butter or non-stick spray.
02 -
In a large mixing bowl, toss zucchini, yellow squash, tomatoes, and onion with olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.
03 -
Spread half of the seasoned vegetable mixture evenly into the prepared baking dish. Sprinkle with half the crumbled bacon, half the cheddar, and half the parmesan cheese. Repeat layers with remaining vegetables, bacon, and cheeses.
04 -
Pour the melted butter evenly across the top to enhance flavor and browning.
05 -
Cover the dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes.
06 -
Remove foil and continue baking for 10 to 15 minutes, or until the cheese is bubbling and golden brown.
07 -
Allow the bake to rest for several minutes before serving to set.
# Notes:
01 -
For extra texture, allow the dish to rest after baking so juices can settle and cuts will remain tidy.