Description
Indulge in the delightful flavors of this Zucchini & Squash Casserole, a healthy and easy-to-make dish perfect for any occasion. Combining fresh zucchini and yellow squash with a cheesy topping, this casserole is not just nutritious but also incredibly satisfying. With a golden, crispy finish and savory notes from Parmesan and garlic, it’s an ideal side dish for summer picnics, holiday feasts, or cozy family dinners. Quick to prepare and even easier to serve, you’ll love how versatile this recipe can be. Whether paired with grilled meats or enjoyed on its own, this Zucchini & Squash Casserole is sure to impress your guests and become a staple in your kitchen.
Ingredients
Scale
- 2 lbs summer squash (zucchini and yellow squash)
- 2 ½ Tbsp olive oil
- 1 ¼ tsp salt
- ½ tsp pepper
- ⅓ cup grated Parmesan cheese
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ tsp garlic powder
- 2 Tbsp fresh parsley (chopped)
Instructions
- Preheat oven to 350°F.
- Slice zucchini and yellow squash into ¼-inch rounds. Sprinkle with ½ tsp salt and let sit for about 10 minutes; dab excess moisture with a paper towel.
- Spray a 9-inch square baking dish with non-stick spray. Layer the squash slices evenly 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 layered squash.
- Cover with foil and bake for 30 minutes. Remove foil, switch to High broil, and cook for an additional 5–7 minutes until golden brown.
- Serve warm garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 150g)
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg