Description

This Baked Herb and Cheese Squash Casserole is a delightful, comforting dish featuring layers of tender yellow squash and melted cheeses, enhanced with the fresh flavors of sage or basil. Perfect as a savory side or light main, it combines creamy mozzarella and Parmesan with aromatic herbs for a wholesome, baked casserole that’s both easy and elegant.

Ingredients

Scale

Vegetables & Herbs

2 medium yellow squash or golden potatoes, thinly sliced
Fresh sage or basil leaves, as needed

Sauces & Oils

1 cup tomato sauce
2 tbsp olive oil

Cheeses

1 cup shredded mozzarella or provolone cheese
¼ cup grated Parmesan cheese

Seasonings

2 cloves garlic, minced
Salt, to taste
Black pepper, to taste

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole evenly.
Prepare the Baking Dish: Spread a thin, even layer of tomato sauce on the bottom of your baking dish to prevent sticking and infuse flavor into the squash layers.
Layer the Squash and Cheese: Arrange the thin squash slices upright in the dish, alternating with slices or layers of shredded mozzarella or provolone cheese. Between the layers, tuck fresh sage or basil leaves to add aromatic depth to the casserole.
Add Olive Oil and Seasonings: Drizzle the olive oil evenly over the layered squash to ensure moisture and richness. Sprinkle minced garlic, salt, and freshly ground black pepper on top to season the dish thoroughly.
Bake Covered: Cover the baking dish with foil to trap steam and bake for 30 to 35 minutes until the squash becomes tender and cooks through.
Add Parmesan and Finish Baking: Remove the foil, sprinkle grated Parmesan cheese over the surface, then return the dish to the oven for an additional 10 to 15 minutes. This step melts the Parmesan into a golden, bubbly topping.
Garnish and Serve: Once baked, garnish with extra fresh sage or basil leaves for a pop of color and fresh herbal aroma. Serve the casserole warm for best flavor and enjoyment.

Notes

You can substitute golden potatoes for the yellow squash if desired, but cooking times may vary slightly.
Use fresh herbs for the best flavor, but dried basil or sage can be used in a pinch (use about 1 tsp dried).
For a vegetarian version, ensure the tomato sauce and cheeses do not contain animal rennet or additives.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve texture.
Adding a pinch of red pepper flakes can introduce a mild kick if you prefer spice.