Squash and Tomato Cassarole

Squash And Tomato Cassarole Recipe

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James Wiley


This is a recipe that was my dad's years ago. I made some slight changes to it and he totally approved of them!


★★★★★ 1 vote

30 Min
45 Min


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  • 1 medium
    zuchini, peeled and sliced medium
  • 1 medium
    yellow crooked neck squash, peeled and sliced medium
  • 1 medium
    red onion, sliced thin
  • 2 medium
    tomatoes, sliced medium
  • 1 medium
    red pepper, cored and sliced thin
  • 1/2 Tbsp
    dried oregano
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried parsley
  • 1 Tbsp
  • 1/4 c
    cold water

How to Make Squash and Tomato Cassarole


  1. Preheat oven to 300F. Spray 1.5qt cassarole dish with cooking spray.
  2. Peel and slice the squash; set aside. Slice the onion; set aside. Slice the tomatoes and set aside. Core and slice the pepper thinnly and set aside.
  3. Place herbs and spices in a small bowl and mix thoroughly.
  4. Layer the vegetables. Start with the onion. Layer half the onion on the bottom of the dish, followed by half the zuchini, half the tomatoes, and half the crook neck squash. In between each layer of vegetables, sprinkle the herbs and spices lightly. Repeat the process until all the ingredients are in the dish. Add the water and place the butter on top of the vegetables.
  5. Cover and cook for 30mins. Remove cover and finish cooking until the vegetables begin to brown slightly. Remove from oven and allow to set for five minutes before serving.

Printable Recipe Card

About Squash and Tomato Cassarole

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Other Tag: Healthy

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