Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Make Zucchini and Squash Casserole

Zucchini and Squash Casserole: Fresh Summer Squash Delight

  • Total Time: 50 minutes
  • Yield: 6 1x

Description

Zucchini and Squash Casserole is a savory side dish featuring vibrant layers of tender zucchini and yellow squash, baked with a crispy Parmesan and Panko breadcrumb topping. This casserole is seasoned simply with olive oil, garlic powder, salt, and pepper to let the freshness of the summer vegetables shine. Finished with parsley, it’s perfect for potlucks or weeknight dinners, offering a light yet satisfying flavor in every bite.

Ingredients

Scale
  • 2 lbs. summer squash (zucchini and yellow squash), cut into ¼-inch slices
  • 2 ½ Tbsp. olive oil
  • 1 ¼ tsp. salt, divided
  • ½ tsp. pepper
  • ⅓ cup Parmesan cheese, grated
  • ⅓ cup Panko breadcrumbs
  • ¼ tsp. garlic powder
  • 2 Tbsp. fresh parsley, finely chopped

Instructions

  1. Preheat oven to 350 degrees F (175°C).
  2. Cut yellow squash and zucchini into thin, ¼-inch slices.
  3. Sprinkle ½ teaspoon salt over the slices. Let sit for 10 minutes, then dab with a paper towel to remove excess moisture.
  4. Spray a 9-inch square baking dish with cooking spray.
  5. Create rows by alternately overlapping the zucchini and squash slices in the dish.
  6. Drizzle olive oil over the arranged vegetables and sprinkle with the remaining salt and pepper.
  7. In a small bowl, mix Parmesan cheese, Panko breadcrumbs, and garlic powder. Sprinkle mixture evenly over vegetables.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove foil and broil for 5-7 minutes until the topping is golden brown.
  10. Garnish with fresh parsley before serving.

Notes

For a dairy-free version, substitute Parmesan with nutritional yeast and use gluten-free breadcrumbs if needed. Prepare the casserole up to the baking step and refrigerate for up to 24 hours before baking. Store leftovers covered in the fridge for up to 3 days; reheat in the oven for best results. If your casserole turns watery, ensure squash is salted and dabbed dry thoroughly. Overlapping slices too tightly may result in uneven cooking.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking and Broiling
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 130
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 6mg

Keywords: Zucchini and Squash Casserole

Did you make this recipe?

Share a photo and tag us — Follow us at @Marirecipes for more

Find it online: https://marirecipes.com/zucchini-and-squash-casserole/