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


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


  • 1Preheat oven to 300F. Spray 1.5qt cassarole dish with cooking spray.
  • 2Peel 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.
  • 3Place herbs and spices in a small bowl and mix thoroughly.
  • 4Layer 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.
  • 5Cover 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