Print

Loaded Zucchini Squash Bake

Print Recipe

Baked zucchini, squash, tomato, and bacon layered with cheddar and parmesan for rich, savory comfort.

Ingredients

Scale
  • 2 medium zucchini, sliced
  • 2 medium yellow squash, sliced
  • 2 tomatoes, diced
  • 1/2 white onion, chopped
  • 4–6 slices bacon, cooked and crumbled
  • 200 grams sharp cheddar cheese, shredded
  • 50 grams parmesan cheese, grated
  • 2 tablespoons olive oil
  • 55 grams butter, melted
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Instructions

  1. Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish with butter or non-stick spray.
  2. In a large mixing bowl, toss zucchini, yellow squash, tomatoes, and onion with olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.
  3. Spread half of the seasoned vegetable mixture evenly into the prepared baking dish. Sprinkle with half the crumbled bacon, half the cheddar, and half the parmesan cheese. Repeat layers with remaining vegetables, bacon, and cheeses.
  4. Pour the melted butter evenly across the top to enhance flavor and browning.
  5. Cover the dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes.
  6. Remove foil and continue baking for 10 to 15 minutes, or until the cheese is bubbling and golden brown.
  7. Allow the bake to rest for several minutes before serving to set.

Notes

For extra texture, allow the dish to rest after baking so juices can settle and cuts will remain tidy.

Nutrition

Find it online: https://www.delicetreats.com/loaded-zucchini-squash-bake/