A delightful and easy-to-make casserole featuring fresh summer vegetables and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Lightly grease an 8-inch square baking pan with olive oil or cooking spray.
Use a non-stick spray for easier cleanup.
Slice the zucchini, yellow squash, onion, green bell pepper, and tomatoes into thin, even slices.
Uniform slices ensure even cooking.
Layer the vegetables in the baking pan, starting with zucchini, then yellow squash, onion, green bell pepper, mushrooms, and tomatoes.
Press down gently to compact the layers.
Drizzle olive oil over the layered vegetables and season with salt and pepper.
Add your favorite herbs for extra flavor.
Mix the cheddar cheese, breadcrumbs, and parmesan cheese in a bowl.
Combine thoroughly for an even topping.
Sprinkle the cheese mixture evenly over the vegetables.
Ensure the topping covers all the vegetables for a golden crust.
Bake in the preheated oven for 35 minutes, or until the vegetables are tender and the topping is golden brown.
Check for doneness by piercing the vegetables with a fork.
Let the casserole cool for 5 minutes before serving.
Cooling helps the layers set for easier serving.
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