I have been looking for a recipe to this dish I tried a while back at a gathering & wasn’t having much success. It was a wonderful summer vegetable dish! It had sliced squash, zucchini, tomatoes, & potatoes layered in this casserole, topped with parmesan cheese, & that might have been all it was, but I felt it might have had something in it.

I had kind of given up on finding the exact recipe, but then something wonderful happened. I was recently eating at one of my favorite restaurants, called Tucanos, for my birthday & they serve similar grilled vegetables with parmesan cheese as part of their churrasco (meat dinner service.)  The server told us it was flavored with Italian dressing & parmesan cheese. I was like, “Perfect!” So I went home & made this vegetable bake that turned out quite nicely. The colors are vibrant & it’s delicious to eat!

Summer Vegetable Parmesan Bake

Summer Vegetable Parmesan Bake


  • Olive Oil
  • 1/2 medium white onion, small diced
  • 1 tsp garlic
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium red potato
  • 2 roma tomatoes
  • 4 Tbsp Light Italian Dressing
  • 1 cup parmesan cheese
  • Salt & Pepper


  1. Preheat oven to 400*F. In a saute pan, heat a small amount of oil over medium heat. Add onion & garlic & cook for 5 minutes or until softened.
  2. Grease a 9x9 square baking dish & spread the softened onions across the bottom.
  3. Thinly slice the yellow squash, zucchini squash, red potato, & roma tomatoes by hand or using a mandoline. Layer alternately in the pan on top of the onions.
  4. Salt & pepper the tops of the vegetables & then drizzle the Italian dressing evenly over the vegetables.
  5. Cover with foil & bake for 30 minutes. Remove from oven, take off the foil & sprinkle the parmesan cheese over the top. Bake uncovered for an additional 15-20 minutes or until the cheese browns.
Recipe adapted from Budget Bytes