Imagine a dish that combines the creamy comfort of potatoes, the juicy burst of ripe tomatoes, and the tender sweetness of squash, all melted together with a golden cheese blanket. This Potato Tomato Squash Casserole is not just a recipe – it's a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that will have your family begging for seconds. Whether you're a vegetarian looking for a satisfying meal or a food lover seeking a crowd-pleasing side dish, this casserole promises to be your new go-to recipe that's as easy to make as it is delicious to devour.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 4 medium potatoes, sliced
- 2 cups diced tomatoes
- 2 cups zucchini or yellow squash, sliced
- 1 onion, chopped
- 2 cups shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash and thinly slice the potatoes to approximately 1/4 inch thickness. If desired, you can leave the potato skins on for additional texture and nutrition.
- Dice the tomatoes into even, bite-sized pieces. Slice the zucchini or yellow squash into thin rounds, about 1/4 inch thick.
- Finely chop the onion to ensure even distribution throughout the casserole.
- Begin layering the ingredients in the prepared baking dish. Start with a layer of sliced potatoes covering the bottom of the dish, slightly overlapping each slice.
- Sprinkle a portion of chopped onions over the potato layer, then add a layer of diced tomatoes and sliced squash.
- Season each layer generously with salt and freshly ground black pepper to enhance the flavors.
- Repeat the layering process: potatoes, onions, tomatoes, and squash until all ingredients are used, typically creating 2-3 layers.
- Evenly distribute the shredded cheese over the top layer, ensuring complete coverage for a golden, melted cheese topping.
- Cover the baking dish with aluminum foil to prevent excessive browning and retain moisture during initial baking.
- Place the casserole in the preheated oven and bake for 35-40 minutes, covered.
- Remove the foil for the last 10 minutes of cooking to allow the cheese to become golden and slightly crispy.
- Check the potatoes for tenderness by inserting a fork. They should be soft and easily pierced.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the layers to set and makes serving easier.
- Serve hot as a main vegetarian dish or as a hearty side dish. Optional garnishes include fresh herbs like parsley or chives.
Tips
- Slice ingredients uniformly to ensure even cooking and a beautiful layered presentation.
- Don't skip seasoning each layer – this builds depth of flavor throughout the dish.
- Use fresh, high-quality cheese for the best melting and flavor.
- Let the casserole rest after baking to allow layers to set and make serving easier.
- For extra crispiness, you can sprinkle some breadcrumbs on top of the cheese in the final 10 minutes of baking.
- Feel free to experiment with different cheese varieties like mozzarella, cheddar, or a blend.
- If you want to add more protein, consider mixing in some cooked ground vegetarian protein or adding a layer of beans.
- Store leftovers in the refrigerator and reheat in the oven to maintain the casserole's texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
