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- 2 medium zucchini, sliced into ¼-inch rounds - 2 medium yellow squash, sliced into ¼-inch rounds - 1 cup cherry tomatoes, halved - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish When I cook, I love to use fresh ingredients. This dish shines with simple, bright flavors. You slice the zucchini and yellow squash into rounds. The cherry tomatoes add a burst of sweetness. I always choose ripe, juicy tomatoes for the best taste. Now, let’s talk about cheese. I use mozzarella for its meltiness. Parmesan gives a nice, salty kick. Garlic adds depth and makes the kitchen smell amazing. Olive oil helps all these flavors blend together. I also like to use dried oregano and basil. These herbs bring a hint of warmth to the dish. Don't forget to add salt and pepper! They help enhance all the flavors. Finally, fresh basil leaves make a lovely garnish. They add color and extra flavor when you serve the dish. For the complete recipe, check the Full Recipe. It guides you through every step to make this delicious dish. - Preheat the oven to 400°F (200°C). - Slice the zucchini and yellow squash into ¼-inch rounds. - In a large bowl, combine the sliced zucchini, yellow squash, halved tomatoes, and minced garlic. - Add olive oil, dried oregano, dried basil, salt, and pepper to the bowl. Toss everything well until each piece is coated. - Prepare a large baking dish by greasing it with non-stick spray or olive oil. - Spread the vegetable mixture evenly in the greased dish. - Top the mixed vegetables with shredded mozzarella cheese and grated Parmesan cheese. - Bake the dish in the oven for 25-30 minutes until golden and tender. You can find the Full Recipe in the earlier section. Enjoy this delicious baked dish! To get your zucchini and yellow squash just right, I have a few tips. First, make sure you slice the vegetables evenly. This helps them cook at the same rate. I like to cut them into ¼-inch rounds. Next, you may want to adjust the baking time. If you like your veggies softer, bake them a bit longer. For a crispier finish, check them a few minutes early. Spice up your dish by trying different herbs and spices. Fresh herbs like thyme or rosemary can add a lot of flavor. You can also add red pepper flakes if you want some heat. Just a pinch can make a big difference. A beautiful dish makes it even better! Serve your baked zucchini and yellow squash with a side of crusty bread. This adds a nice texture contrast. Pair it with a fresh salad for a complete meal. The colors of the salad will brighten up your plate and make it look even more appealing. Enjoy your delicious creation! {{image_4}} You can switch up the cheese to add new flavors. Substitute feta cheese for a tangy twist. Feta adds a nice saltiness that pairs well with the squash. If you're looking for a dairy-free option, try using vegan cheese. It melts well and keeps the dish creamy without the dairy. Want to make your baked zucchini and yellow squash a full meal? Mix in grilled chicken or shrimp. Both options add protein and make the dish heartier. If you're vegetarian, consider adding quinoa or beans. They boost protein and add great texture. Seasonal vegetables can enhance your dish. Incorporate bell peppers or eggplant for extra color and flavor. You can also top your bake with breadcrumbs. This adds a crunchy finish that contrasts nicely with the soft vegetables. Each of these variations makes for a unique twist on the original recipe. For the full recipe, check out the details above. After cooking, let your baked zucchini and yellow squash cool completely. This step helps keep the dish fresh. Store the leftovers in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to check for any signs of spoilage before eating. If you want to save some for later, freezing works well. Place the cooled dish in a freezer-safe container. You can freeze it for up to 2 months. When ready to eat, thaw in the fridge overnight. For best results, reheat in the oven. To enjoy that fresh taste again, reheat in the oven. This method keeps the zucchini and squash crispy. If you need a quicker option, the microwave works too. Just keep an eye on it to avoid overcooking. Yes, feel free to substitute with your favorite veggies. Carrots, bell peppers, or even eggplant work well. Just cut them to match the size of zucchini and squash. This way, they cook evenly. Mixing different veggies adds color and flavor, making the dish more exciting. Be creative and use what you have at home! This recipe is naturally gluten-free; ensure no added gluten ingredients. Check your cheese and any store-bought seasonings for gluten. Most fresh veggies and the cheeses listed are gluten-free. This makes the dish a great choice for everyone. Enjoy a tasty meal without worrying about gluten! Pair with grilled meats or serve as a side dish at gatherings. Chicken, steak, or fish complement this dish nicely. You can also enjoy it with a fresh salad or crusty bread. This baked dish brings a bright, healthy touch to any meal. It’s perfect for summer BBQs or family dinners. This dish offers a fresh blend of zucchini, squash, and tomatoes. You layer in cheese and herbs for great flavor. Baking it creates an appealing golden finish. Remember, slice your veggies evenly for the best bake. Feel free to swap in your favorite cheeses and proteins to make it your own. Store leftovers properly for later enjoyment. This simple recipe brings joy and health to your meals. Enjoy trying out all the variations and tips shared!

Delicious Baked Zucchini and Yellow Squash

Indulge in the flavors of summer with this Savory Baked Zucchini & Yellow Squash Delight! This easy recipe combines fresh zucchini, yellow squash, and cherry tomatoes, all topped with gooey mozzarella and Parmesan cheese for a mouthwatering dish that's perfect for any occasion. Ready in just 40 minutes, it's a delicious way to enjoy your veggies. Click through to discover the full recipe and make this delightful dish tonight!
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Ingredients
  

2 medium zucchini, sliced into ¼-inch rounds

2 medium yellow squash, sliced into ¼-inch rounds

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for baking.

    In a large mixing bowl, add the sliced zucchini and yellow squash. Follow by incorporating the halved cherry tomatoes and minced garlic into the bowl.

      Drizzle in the olive oil and sprinkle the dried oregano, dried basil, salt, and pepper over the vegetables. Using your hands or a large spoon, toss everything thoroughly until each piece is well-coated with the seasoned olive oil.

        Prepare a large baking dish (around 9x13 inches) by greasing it with non-stick spray or a light drizzle of olive oil to prevent sticking.

          Evenly spread the flavorful vegetable mixture into the greased baking dish, ensuring an even layer for optimal roasting.

            Generously sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly across the top of the mixed vegetables, allowing it to create a melty, cheesy layer.

              Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the cheese has melted to a bubbly, golden perfection.

                Once baked, carefully remove the dish from the oven and allow it to rest for a few minutes to cool slightly before serving.

                  For a vibrant finishing touch, garnish the delightful bake with fresh basil leaves just before serving, adding a burst of color and flavor.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6