Cheesy Zucchini and Squash Bake with Bacon and Tomato (Print version)
Tender zucchini, yellow squash, tomato, bacon, cheddar, and parmesan baked into a bubbly gluten-free side dish.
# Ingredients:
For the vegetables
01 -
2 medium zucchini, sliced into 1/4 inch rounds
02 -
2 medium yellow squash, sliced into 1/4 inch rounds
03 -
1 teaspoon kosher salt, divided
04 -
2 medium tomatoes, seeded and chopped
05 -
1/2 medium white onion, thinly sliced
06 -
1 tablespoon olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon black pepper
For the cheesy bacon layers
10 -
6 slices bacon, cooked crisp and crumbled
11 -
1 1/2 cups (170 g) sharp cheddar cheese, freshly shredded
12 -
1/3 cup (35 g) grated parmesan cheese
13 -
2 tablespoons (28 g) unsalted butter, melted
# Instructions:
01 -
Heat the oven to 375°F. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
02 -
Place the sliced zucchini and yellow squash in a colander or on a towel. Toss with 3/4 teaspoon kosher salt and let stand for 10 minutes. Blot very dry.
03 -
In a large bowl, combine the blotted squash, tomatoes, onion, olive oil, garlic powder, oregano, black pepper, and the remaining 1/4 teaspoon salt. Toss gently.
04 -
Spread half the vegetable mixture in the prepared dish. Top with half the bacon, half the cheddar, and half the parmesan. Repeat the layers with the remaining vegetables, bacon, cheddar, and parmesan.
05 -
Drizzle the melted butter over the top. Cover loosely with foil and bake for 25 minutes, until the vegetables are starting to soften.
06 -
Remove the foil and bake for 12-15 minutes more, until the cheese is bubbling and golden at the edges.
07 -
Let the bake rest for 10 minutes before serving so the layers settle and the juices thicken slightly.
# Good to know:
01 -
Best made with medium zucchini and yellow squash because they have fewer seeds.
02 -
Resting after baking helps the casserole scoop cleanly.
03 -
For less moisture, seed very juicy tomatoes before chopping.