This dish is a lot like lasagna but with parmesan cheese between the layers instead of ricotta. I know it’s a little early for summer squashes but they are so tasty and now available year-round so I wanted to make something different, something fairly quick and easy which this dish definitely turned out to be. And so delicious with my favorite pasta sauce and parmesan. The only hard part of the dish is slicing the squash!
First, preheat oven to 450 degrees and line two LARGE baking sheets with parchment paper. Next, trim and slice lengthwise in about 1/4″ slices:
4-5 medium zucchini
4-5 medium yellow squash
About 2 1/2 to 3 pounds of squash. Place in a 9×12-13″ baking pan, and sprinkle with:
3-4 tablespoons olive oil
Using your hands or tongs, mix to coat the squash slices with the oil. Lay the slices of squash out on the prepared baking sheets. Sprinkle the slices with:
1 teaspoon sea salt
1/4-1/2 teaspoon ground black pepper
Bake for approximately 15 minutes or until they are tender. Reduce oven temperature to 375 degrees. In the 9×12″ baking pan (the same one you already used, it’s okay if there’s olive oil in the bottom), spread:
1/2 cup of your favorite pasta sauce
Line the pan with squash slices. Top with more pasta sauce and:
1/2 cup grated parmesan cheese
Repeat once or twice depending on how many squash slices are left. I only had a few so filled some gaps and only had two layers. If possible, end with sauce and cheese. Bake for 35-40 minutes or until cheese in browning and the casserole is bubbling. Let sit on the counter for about 10 minutes before serving so it sets. Serves 6.
TIP: Want a main dish instead of a side? Add 1-pound cooked ground meat, Italian sausage, or vegan protein to the pasta sauce.
As you can see, I ran out of sauce so ended with cheese only on top of the layer of squash.