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Butternut Squash, Zucchini, Tomato, and Feta Casserole Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Zucchini tomato casserole recipe with feta and squash

Zucchini tomato casserole recipe with feta and squash

Delicious Vegetarian Casserole

From time to time, I like to make vegetarian meals. Not because I am vegetarian, but rather because I enjoy the lightness of vegetarian meals. They're also a fun diversion from the normal trinity of pork, beef, and chicken.

When well done, vegetarian meals are refreshing and perfect for spring and summer weather. This particular recipe showcases several summer ingredients, including tomatoes, zucchini, and basil.

The term that I used to describe this recipe is vegetarian chic. It features a beautiful presentation with multiple layers of vegetables that offer a diverse collection of flavors: the freshness of the zucchini, the umami notes of roasted tomatoes and shallots, and the warmth of butternut squash.

It's rather simple and easy to make, too. Just cut up some vegetables, sautee some onions and tomatoes, layer them, put cheese and basil in, and voila!

I adapted this recipe from Food and Wine Annual Cookbook 2010: An Entire Year of Recipes, a new favorite recipe book of mine.


  • 1 butternut squash, peeled and sliced into long strips
  • 4 medium zucchini, sliced into long strips
  • 5 plum tomatoes, chopped into cubes
  • 2 shallots, minced
  • 6 ounces feta cheese, crumbled
  • 3 ounces basil, chopped
  • 1/3 cup bread crumbs
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Olive oil


  1. Peel the butternut squash and cut off the ends of it and the zucchini. Slice lengthwise into long strips. Drizzle with olive oil and salt. Lay flat on a tray and put it into an oven preheated to 425 degrees F for 15 minutes.
  2. Peel and mince the shallots and garlic. Chop the plum tomatoes into cubes. Pour a few tablespoons of olive oil into a cast-iron skillet, and saute the shallots and garlic for a few minutes until they start to turn golden and translucent. Then add the tomatoes. Sautee a few minutes more until they are softened, mixing continuously.
  3. Oil a casserole dish. Lay a bottom layer of butternut squash, then spoon the tomato and shallots on top of that. Crumble up feta cheese and some basil on top of that. Then add a layer of zucchini going the other way on top of that. Repeat until all of your ingredients are used up, then pour the bread crumbs mixed with some olive oil on top.
  4. Put into the oven, again at 425 degrees F, for 25 minutes. Serve hot.