Garlic and Herb Squash Casserole

Casseroles or One Dish dinners are the best!!!!. This Garlic and Herb Squash Casserole will not disappoint. We made this dish with Patty Pan Squash but it’s also great with any type of summer squash. This is just a fun summer dish that can be a main course or as a side with grilled chicken, steak or pork.

One of the best parts of this garlic and herb squash casserole is adding fresh herbs and tomatoes directly out of the garden. Every year we enjoy planting a small garden with herbs, tomatoes, several types of peppers and cucumbers. We do an “above ground” variation so our garden is all in pots. We haven’t tried to grow squash yet in the pots but it’s something we really want to try! If you have any tips or tricks for squash growing, please let us know!! 😀 The first type of squash we want to grow is pattypan. It’s got a great texture, size, flavor, and has to be one of our faves!!

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If you’re not familiar with them, according to Wikipedia, the name Pattypan is derived from “a pan for baking a patty”. I love that the pattypan squash is also know as the UFO squash because of its shape.

How to make this Garlic and Herb Squash Casserole

Casseroles or one pan dishes are usually so easy to make and this Garlic and Herb squash casserole is no exception. Cut up the squash, add tomatoes, oregano, garlic, mayonnaise and parmesan cheese to a casserole dish and bake. Adding the herbs, tomatoes and mayonnaise makes this a creamy flavorful dish.

First cut the squash into bite size pieces. Slice the garlic and remove the oregano leaves from the stems (dried oregano can be used if fresh oregano is not available). Grate the parmesan cheese and wash off the cherry (grape) tomatoes.

Place half the squash, tomatoes, garlic and oregano into a small casserole dish. Spoon half of the mayonnaise onto the squash. Add some salt and pepper. Then add the rest of the squash, tomatoes, garlic, oregano and the rest of the mayonnaise. Top with the Parmesan cheese. Add 1/4 cup water to the dish.

Bake in a 375 degree oven for 45 minutes. The squash will be soft and the cheese will be melted.

Serve with crusty bread if having as a main dish. We also love having this as a side dish with grilled chicken, pork chops or even steak. Enjoy!!!

For other fun recipes using Pattypan or summer squash check out: Chessy Turkey Stuffed Pattypan, Garlic Herb Pattypan Squash with Bucatini, and Roasted Herb Garlic Pattypan.

Garlic and Herb Squash Casserole

This Garlic and Herb Squash Casserole is a one pan dish featuring tender squash, juicy cherry tomatoes, garlic, oregano, and cheese.

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Course: Main Course, Side Dish Cuisine: American Keyword: Patty Pan Squash, Pattypan, Squash
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes
Servings: 4 servings
Calories: 180kcal
Author: Belly Laugh Living

Ingredients1 Pound Squash (Pattypan or summer squash)2 Cups Cherry Tomatoes1/3 Cup Light Mayonnaise Or Regular Mayo2 Cloves Garlic1 Tablespoon Fresh Oregano or 2 teaspoons dried oregano1/2 Ounce Parmesan Cheese Grated (about 1/3 Cup Parmesan Cheese)Salt and Pepper to taste
InstructionsPreheat the oven to 375 degrees. Cut the squash into bite size pieces. For Pattypan, cut in half then quarter. Remove the oregano leaves from the stems Chop the garlic Layer the casserole. First, add 1/2 the Squash, 1/2 the tomatoes, 1/2 of the oregano, and 1/2 of the garlic to the casserole dish Add 1/2 of the mayonnaise on top. Just dollop the mayonnaise evenly on top of the Squash/tomatoes. Sprinkle on salt and pepper to taste (about 1/2 tsp of each) Add the rest of the squash, tomatoes, oregano, garlic and mayonnaise. Top with grated parmesan cheese. Pour 1/4 cup of water into the casserole dish Bake at 375 degrees for 45 minutes Enjoy as a main course or as a side dish

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