Cheesy, Italian-inspired baked summer squash is a simple, satisfying twist on eggplant Parmesan and a richer take on ratatouille. Tender summer squash, sweet onion, and bell pepper are sautéed, tossed with marinara, then finished under a blanket of mozzarella and a flavorful shredded cheese blend. The result is a cozy, family-friendly casserole that tastes like your favorite Italian-American comfort food.
I was skeptical when my mother first gave me this recipe, but it quickly became a favorite. It’s an easy side or a light vegetarian main that pleases a crowd and highlights peak summer produce.
Tips for Cooking Italian Summer Squash
Sauteeing the onion, pepper, and squash before baking is important. That step softens the vegetables and removes excess moisture—especially from the squash—so your finished casserole isn’t watery. Since this is a one-skillet recipe, the extra few minutes on the stovetop are worth it.
If you’re short on time, you can skip the saute and toss the raw vegetables with the sauce, then bake. This shortcut cooks the vegetables in the oven and melts the cheese, though the dish will retain more moisture and the vegetables will be firmer.
Make It Ahead
This dish is easy to prepare a day in advance. Follow the recipe through the stovetop step, assemble with sauce and cheese, then cover and refrigerate. When ready to serve, remove it from the fridge about 30 minutes before baking so it comes closer to room temperature, then bake as directed. If you don’t have a cast-iron skillet, use a casserole or baking dish—volume shrinks as the vegetables cook, giving plenty of room for sauce and cheese.
Cheese
The best flavor comes from combining shredded mozzarella with a mild cheddar-style blend (Mexican blend or Italian four-cheese works well). Using only mozzarella can taste a bit flat; a blended cheese adds depth and a pleasant tang. If you prefer strictly Italian cheeses, choose a pre-shredded Italian blend and consider dollops of ricotta on top for a creamy finish.
More Comfort Food Recipes
Skillet Chicken Parmesan
Roasted Honey Garlic Chicken Thighs
Shrimp Stir Fry with Ramen Noodles
Skillet Apple Crisp
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Cheesy Baked Italian Summer Squash Recipe
Ingredients
- 4 smooth-skinned summer squash, quartered and chopped into 1/4-inch chunks
- 1 large white onion, chopped
- 1 large bell pepper, cored and roughly chopped
- 32 ounces marinara
- 1 1/2 cups shredded Mexican-blend or Italian-blend cheese
- 1 1/2 cup shredded mozzarella cheese
- 1 tablespoon oregano or Italian seasoning
- 3-4 basil leaves, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: 4–5 dollops (tablespoons) ricotta cheese
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a 12-inch cast-iron skillet over medium heat. Add the squash, onion, and bell pepper, season generously with salt and pepper, and sauté about 10 minutes until the vegetables are tender and have reduced in volume. Let rest 5 minutes, push vegetables to one side of the pan, tilt, and blot any excess liquid with paper towels.
- Pour in marinara, reserving 1 cup, and stir in the shredded Mexican or Italian blend until vegetables are evenly coated. Spoon the reserved marinara evenly over the top, then sprinkle with shredded mozzarella. Add optional ricotta dollops if using. Cover with foil and bake 30 minutes.
- For the last 10 minutes, remove the foil and bake uncovered. Let cool 5 minutes, then top with fresh basil and serve. Optionally broil 1 minute at the end to brown the cheese.
Notes
This recipe shines with a blend of mozzarella plus a mild cheddar-style or Italian cheese blend. If you prefer purely Italian flavors, use a three- or four-cheese Italian blend and add ricotta for creaminess.
If pressed for time, toss raw vegetables with sauce and bake; the vegetables will be firmer and the dish more moist, but it still makes a tasty shortcut.
You can assemble the dish a day ahead and refrigerate; bake when ready to serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.