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Summer Vegetable Parmesan Casserole with Crispy Breadcrumb Topping

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I had been hunting for the recipe for a vegetable casserole I tasted at a gathering months ago. It was a perfect summer dish: thinly sliced squash, zucchini, tomatoes and potatoes layered in a baking dish and topped with Parmesan. I suspected there might be another flavoring, but I couldn’t be sure.

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After some time I almost gave up, but on my birthday I ate at one of my favorite restaurants, Tucanos, where they serve grilled vegetables with Parmesan as part of their churrasco service. Our server mentioned they finish the vegetables with Italian dressing and Parmesan. That was the missing piece I’d been looking for. Inspired, I went home and created my own summer vegetable bake. It turned out beautifully: vibrant color, bright flavors, and a light, cheesy finish.

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Summer Vegetable Parmesan Bake

Created by Amber Brady
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Yields6 to 8 Servings

Ingredients

  • Olive Oil
  • ½ medium white onion, small diced
  • 1 tsp garlic
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium red potato
  • 2 Roma tomatoes
  • 4 Tbsp Light Italian dressing
  • 1 cup Parmesan cheese
  • Salt & Pepper

Instructions

 

  • Preheat oven to 400°F. In a sauté pan, warm a little olive oil over medium heat. Add the diced onion and garlic and cook about 5 minutes, until softened.
  • Grease a 9×9-inch baking dish and spread the softened onions across the bottom.
  • Thinly slice the yellow squash, zucchini, red potato and Roma tomatoes by hand or on a mandoline. Arrange the slices in alternating layers over the onions.
  • Season with salt and pepper, then drizzle the Italian dressing evenly over the layered vegetables.
  • Cover with foil and bake for 30 minutes. Remove the foil, sprinkle the Parmesan over the top, and bake uncovered another 15–20 minutes, until the cheese is golden and the vegetables are tender.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.


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