Zucchini and Squash Casserole with Bacon!


Photo and Recipe By Carolyn Davidson Hicks
Photo and Recipe By Carolyn Davidson Hicks
  • Zucchini and Squash, sliced into rounds or quartered rounds
  • Tomatoes, sliced into rounds or quartered rounds (optional)
  • Onion, sliced and diced into small strips
  • Mozzarella or cheddar cheese, grated
  • Italian Bread Crumbs
  • Parmesan cheese
  • Alfredo Sauce or you can make a simple White Sauce (equal parts of butter and flour) stir to golden color then add the milk to create the creaminess of the sauce!
  • Bacon Crumbs
  1. Working with whatever size pan you would like, arrange a layer of zucchini and squash pieces on the bottom of the pan.
  2. Place the tomato pieces (optional) on top of the zucchini and squash and then sprinkle some diced onion over the top.
  3. Sprinkle the onion layer with grated cheese.
  4. Pour each layer with Alfredo or white Sauce
  5. Repeat the layers once or more.
  6. Top the layered veggies with Italian Bread Crumbs, Bacon and grated Parmesan cheese.
  7. Bake the veggies at 350 degrees for 30-45 minutes, checking the veggies until they are done. The Parmesan cheese should be lightly browned. When pricked with a fork or knife, the zucchini and squash should be al dente – tender yet with a bite.