Zucchini & Squash Casserole
Experience the vibrant flavors of summer with this delightful Zucchini & Squash Casserole. Bursting with fresh vegetables and a crispy topping, this healthy dish is a must-have for gatherings, potlucks, and family dinners. With its quick preparation time and nutritious ingredients, you can enjoy a guilt-free meal that satisfies both veggie lovers and those less inclined towards greens. This casserole not only elevates your dining experience but also offers versatility—serving well as a standalone dish or alongside grilled chicken or quinoa salad. Celebrate the season’s bounty with this easy-to-make recipe that’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: Serves about 8 people 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 oven to 350°F.
- Slice zucchini and yellow squash into ¼-inch pieces. Sprinkle with ½ tsp salt; let sit for 10 minutes to draw out moisture, then dab dry.
- Spray a 9-inch square baking dish with non-stick cooking spray. Layer the squash in overlapping rows.
- Drizzle olive oil over layered vegetables; season with remaining salt and pepper.
- In a bowl, combine Parmesan cheese, Panko breadcrumbs, and garlic powder; sprinkle over the casserole.
- Cover with foil and bake for 30 minutes.
- Remove foil; broil on high for an additional 5-7 minutes until golden brown.
- Garnish with parsley before serving.
Nutrition
- Serving Size: Approximately 140g
- Calories: 135
- Sugar: 3g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 6mg
Find it online: https://cookingwithbrianna.com/zucchini-squash-casserole/