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Cheesy Squash & Tomato Casserole

A tasty way to use up all of those amazing veggies coming from your garden! Try this yummy Cheesy Squash & Tomato Casserole Recipe.

A tasty way to use up all of those amazing veggies coming from your garden! Try this yummy Cheesy Squash & Tomato Casserole Recipe

I am tickled pink that my garden is finally being fruitful and we can take advantage of the wonderful produce that it is providing. So far we have had an abundance of jalapenos. Now the cucumbers and squash are really starting to come in. The tomatoes are following in at last place right now, but I have my fingers crossed that the heirloom tomatoes I planted are going to be amazing.

In the summer there is squash and zucchini everywhere.  It is hard to be creative or find new and delicious ways to serve these up on the dinner table. The Cheesy Squash & Tomato Casserole does the trick and then some. Not only will it wow everyone with how beautiful it comes out of the oven. The taste is divine!

Cheesy Squash & Tomato Casserole

Print Recipe
Cook Time:1 hour
Total Time:1 hour


  • 4 slices of bacon cooked crisp
  • 3 to 4 small to medium summer squash sliced about 1/4" thick
  • 1 Vidalia or other sweet onion (coarsely chopped)
  • 2 to 3 to matoes
  • Garlic salt
  • Kosher salt and freshly cracked black pepper
  • 2 cups of shredded cheddar
  • Olive oil to drizzle
  • Fresh basil for garnish, (optional)


  • Preheat oven to 350 degrees F
  • Butter a 9 x 9 inch baking pan, spread a layer of 1/2 of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Top with 1/2 of the chopped onion, and 1/2 of the sliced tomatoes. Add salt and pepper to taste, then sprinkle 1/2 of the bacon on top. Finally cover it with 1 cup of the shredded cheese.
  • Repeat this process again for the final layer. Topping with the remaining cheese and a layer of bread crumbs and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese.
  • Bake uncovered, at 350 degrees F for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.
Servings: 4 -6

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  1. 5 stars
    I am still waiting for my garden to produce this year in NE Ohio, but when it does, we will have tons of tomato’s , as well as squash and onions. This recipe will be fun to try! Thank you for sharing!

      1. 5 stars
        Thanks Amanda, can’t wait to try it (I was wondering if it was toasty cheese – my favorite part of a cheese dip during football season)! 🙂

  2. 5 stars
    If it is a “great” recipe, why did you only rate it 3 of 5 stars. I would be lead to believe you thought it was an “ok” recipe based on your star rating. If you do only think it is ok, please let me know why. It looks yummy.

    1. Thanks for letting me know Karina. Unfortunately the star rating system isn’t controlled by me. Others who try this recipe have the ability to come back and rate it. Some don’t use the system properly and rate it before trying it. Someone marked it 3 stars without trying it. Since I just posted this recipe last night I reset the stars. Thanks for letting me know. BTW…it is amazing!

  3. 5 stars
    So, this recipe is one my grandfather (from So. Ga. used to make in the 1950’s! A friend requested I make it for he and since I hadn’t made it in decades, I went on-line to make sure I wasn’t forgetting anything, like how long to bake it. It turned out just like I remembered from my childhood and my fried and her mother both had seconds! Thank you for bringing so many memories back!

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