Baked Italian Squash Casserole

Serves 6

• 2 pounds of zucchini and yellow squash, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 large tomato, cut into chunks
• 2 small, or 1 large onion, sliced
• 6 cloves of garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 Tablespoons extra virgin olive oil
• 1 handful chopped flat leaf parsley
• 1/4 cup Italian seasoned bread crumbs
• 1/2 cup Parmesan cheese, grated

Directions

Preheat the oven to 350 degrees F. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and the squash cooking until the squash begins to brown. Season with some of the salt and pepper. Remove the squash to a 13x9 inch baking dish.

Add the remaining olive oil to the same skillet. Add the peppers and onions, cooking for 1-2 minutes. Add the tomato and season with the remaining salt and pepper. Cook until the peppers begin to soften. Add the pepper mixture to the pan with the squash. Stir to combine.

Sprinkle the mixture with the bread crumbs and the chopped parsley. Stir to distribute throughout the vegetable mixture. Top with the grated Parmesan cheese.

Bake the casserole uncovered on the center rack of your preheated oven for 30-40 minutes, until the vegetables are tender and the cheese has melted.