A delightful and easy-to-make casserole featuring zucchini and yellow squash, perfect for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Slice the zucchini and yellow squash into thin rounds.
Uniform slices help the vegetables cook evenly.
Dice the bell pepper and onion.
Dicing the vegetables into similar sizes ensures even cooking.
Heat olive oil in a large skillet over medium heat.
Heating the oil before adding vegetables prevents sticking.
Sauté the onion and bell pepper until softened, about 5 minutes.
Stir occasionally to prevent burning.
Add the zucchini and yellow squash to the skillet and cook for another 5 minutes.
Cook until the squash starts to soften.
Stir in the diced tomatoes, oregano, salt, and black pepper. Cook for 5 more minutes.
Let the flavors meld together during this step.
Transfer the vegetable mixture to a 2-quart casserole dish.
Spread the mixture evenly for consistent baking.
Sprinkle the bread crumbs and Parmesan cheese evenly over the top.
For a golden crust, lightly press the topping into the mixture.
Bake in the preheated oven for 30-40 minutes, until the top is golden and bubbly.
Check at 30 minutes to avoid over-browning.
Remove from the oven and let cool for 5 minutes before serving.
Cooling slightly helps the casserole set for easier serving.
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