Zucchini & Squash Casserole
Zucchini & Squash Casserole is a delicious and healthy dish that celebrates the vibrant flavors of summer squash. This easy-to-make casserole combines fresh zucchini and yellow squash with a crispy Panko and Parmesan topping, creating an irresistible side dish perfect for potlucks, summer picnics, or family dinners. Simple yet flavorful, this versatile recipe caters to various dietary needs with a gluten-free option, ensuring everyone can enjoy it. A delightful medley of textures makes this casserole a standout choice for any meal!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: approximately 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs. summer squash (zucchini and yellow squash)
- 2 ½ Tbsp. olive oil
- 1 ¼ tsp. salt (divided)
- ½ tsp. pepper
- ⅓ cup grated Parmesan cheese
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ tsp. garlic powder
- 2 Tbsp. fresh parsley (finely chopped)
Instructions
- Preheat your oven to 350°F.
- Slice zucchini and yellow squash into thin, ¼-inch pieces.
- Sprinkle with ½ teaspoon salt and let sit for 10 minutes to draw out moisture; pat dry.
- Spray a 9-inch square baking dish with non-stick spray.
- Layer the zucchini and squash in overlapping rows in the dish.
- Drizzle olive oil over the vegetables and season with remaining salt and pepper.
- In a bowl, mix Parmesan cheese, Panko breadcrumbs, and garlic powder; sprinkle over the veggies.
- Cover with foil and bake for 30 minutes; remove foil and broil for an additional 5–7 minutes until golden brown.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://recipeinhome.com/zucchini-squash-casserole/