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Zucchini & Squash Casserole

Zucchini & Squash Casserole
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Indulge in the vibrant flavors of summer with this delightful Zucchini & Squash Casserole. A perfect blend of fresh zucchini and yellow squash, this casserole is not only healthy but also incredibly versatile. With its rich taste and appealing presentation, it’s an ideal side dish for summer picnics, holiday gatherings, or cozy family dinners. In just a few simple steps, you can create a dish that’s packed with nutrients and bursting with flavor. Whether enjoyed warm or at room temperature, this casserole is sure to be a hit among guests of all ages.

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 Parmesan cheese (grated)
  • ⅓ cup gluten-free Panko bread crumbs
  • ¼ tsp garlic powder
  • 2 Tbsp fresh parsley (finely chopped)

Instructions

  1. Preheat your oven to 350°F.
  2. Slice zucchini and yellow squash into thin, ¼-inch rounds. Sprinkle with ½ teaspoon salt and let sit for 10 minutes to release moisture. Pat dry with paper towels.
  3. Spray a 9-inch square baking dish with non-stick cooking spray. Arrange the squash slices in rows, overlapping slightly.
  4. Drizzle olive oil over the layered vegetables and season with remaining salt and pepper.
  5. In a small bowl, mix Parmesan cheese, Panko bread crumbs, and garlic powder; sprinkle evenly over the squash.
  6. Cover with foil and bake for 30 minutes. Remove foil and broil on high for an additional 5-7 minutes until golden brown.
  7. Garnish with fresh parsley before serving warm.

Nutrition

Find it online: https://cookingwithbrianna.com/zucchini-squash-casserole-2/