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–+ servings
Veggie Casserole
This Butternut Squash and Zucchini Casserole blends hearty squash with tender zucchini, earthy mushrooms, and sweet tomatoes for a flavorful vegetable bake. Lightly seasoned with oregano, butter, and a hint of brown sugar, the dish strikes a balance between savory and subtly sweet. Topped with Parmesan cheese for a golden finish, it’s perfect as a vegetarian main or a comforting side dish. This recipe showcases seasonal vegetables and delivers warmth and nostalgia, making it a beloved choice for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 165 kcal

Ingredients
  

  • 1 butternut squash (small, peeled and cubed)
  • 2 zucchini (medium, peeled and cubed)
  • ½ lb mushrooms (sliced)
  • 1-2 tomatoes (medium, cut into wedges)
  • 1-2 tbsp butter
  • 1-2 tsp brown sugar (to taste)
  • 1 tsp dried oregano (to taste)
  • ¼ cup Parmesan cheese (grated )
  • salt (to taste)
  • pepper (to taste)

Instructions
 

Step 1: Prepare Vegetables

  • Peel and cube butternut squash and zucchini. Slice mushrooms and cut tomatoes into wedges.

Step 2: Assemble Casserole

  • Place all vegetables in a baking dish. Dot with butter, sprinkle with brown sugar and oregano, and season with salt and pepper to taste.

Step 3: Bake Covered

  • Cover the dish with foil and bake at 350°F (175°C) for 1 hour.

Step 4: Finish and Serve

  • Remove the foil, sprinkle Parmesan cheese on top, and bake uncovered for an additional 15 minutes. Serve warm.

Tips

  • Use a mix of yellow squash and zucchini for color contrast.
  • Substitute olive oil for butter to make it lighter or dairy-free (omit parmesan).
  • Add sliced onions or bell peppers for extra sweetness and depth.
  • Replace brown sugar with maple syrup or honey for a different flavor note.
  • For savory-only, omit brown sugar and increase herbs such as oregano, thyme, or basil.
  • Add a light topping of breadcrumbs mixed with parmesan for extra crunch.
  • Turn it into a main dish by adding cooked white beans or chickpeas.
  • Sprinkle fresh herbs after baking (parsley or basil) to brighten flavors.
  • Prepare ahead: assemble the dish, refrigerate, and bake just before serving.
  • Use pre-cut squash to save prep time.

Nutrition

Calories: 165kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.7gCholesterol: 15mgSodium: 180mgPotassium: 640mgFiber: 4gSugar: 7gVitamin A: 9500IUVitamin C: 28mgCalcium: 90mgIron: 1.5mg
Keyword baked vegetables, butternut squash, comfort food, easy vegetarian dish, family dinner, vintage recipe, zucchini casserole
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