Eight-Ball Squash Casserole

Eight-ball zucchini joins an array of spices, Parmesan cheese, and veggies for this easy casserole side dish.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 104 Calories

Ingredients

• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 2 tablespoons capers
• 1 Roma tomato, sliced
• 8 eight-ball squash, cut into chunks
• 1 yellow squash, cut into chunks
• 2 tablespoons unsalted butter, cut into thin slices
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon cayenne pepper
• 0.5 dark red bell pepper, cut into strips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.

Step 3

Bake in the preheated oven until tender and bubbly, about 40 minutes.