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Healthy Zucchini & Squash Casserole Recipe

50 mins 112 cals 6 servs

DinnerGluten-FreeLow-CarbLow-FatLunchRecipesRefined Sugar-FreeSide Dishes & VeggiesSoy-FreeVegetarian

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A healthy squash casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb and Parmesan topping and then baked in the oven to crispy perfection!  This easy summer squash and zucchini casserole is a wonderful side dish casserole recipe to serve up for summer picnics or at your Thanksgiving table!

Want other zucchini and summer squash recipes?  You might also enjoy this Sauteed Zucchini and Squash, Oven-Roasted Vegetables, and these Zucchini Lasagna Roll-Ups.

A serving spoon scooping out baked squash and zucchini casserole from a white casserole dish.

Squash Casserole Recipe is Born!

Zucchini and yellow squash are some of the overlooked vegetables that somehow magically reappear during the summer months and at a Thanksgiving table.

Do you cook with zucchini or summer squash very often?

I first discovered my love of cooking with this delightful squash combo when Cohl started coming home with enormous bags full of fresh summer produce from a fellow dentist at his office a few years ago.

After making a few batches of this Sauteed Zucchini and Squash, I started to run out of new recipe ideas.

A wooden spoon picking up baked zucchini and summer squash from a white baking dish.

Baked Zucchini and Squash Casserole is the Answer!

One week Cohl came home and the bag was packed to the brim with yellow summer squash and zucchini.

It would be a sin to let them all go bad, so I had to brainstorm a new summer squash recipe.

Squash casserole has always been one of my favorite summertime side dishes.

This time I wanted to try to make a version of a healthy squash casserole that was still simple to make and baked in the oven.

Below you will learn the squash casserole ingredients you will need, what makes this recipe healthy, how to make squash casserole, the secret to getting a crispy squash casserole, how to prepare a squash casserole ahead of time, and the best way to store and reheat this casserole recipe.

Yellow summer squash, zucchini squash, olive oil, salt, pepper, and Parmesan cheese as the ingredients for a healthy summer squash casserole recipe.

Summer Squash Casserole Ingredients:

Sure, the cheesy and cream-laden squash casseroles taste ah-maaazing, but let’s be real… all of that dairy takes away the incredible flavor of the fresh summer squash and zucchini!

The ingredients for this healthy squash casserole recipe are pretty simple.  You probably have most of them in your kitchen already!

  • Zucchini and Yellow Summer Squash – Feel free to use all yellow squash or all zucchini if that happens to be what you have.  However, I think the alternating colors are what make this squash casserole so unique and pretty!
  • Olive oil – You can also use any other type of healthy oil you happen to have on hand that does not have a ton of flavor.  Avocado oil, safflower, and sunflower oil will all work equally as well.
  • Garlic Powder – The secret ingredient that gives this squash casserole a unique flavor!
  • Salt & Pepper – You can adjust these to your personal taste preferences.
  • Parmesan cheese – Regular, dairy-filled, Parmesan cheese is my preference, but feel free to use a vegan and dairy-free Parmesan cheese, too.
  • Panko Breadcrumbs – You can use regular breadcrumbs or gluten-free breadcrumbs. The taste will be minimally affected.

Cook’s Tip: Make sure you do not get a seasoned breadcrumb mixture as this will largely affect the taste of your casserole!

  • Parsley – Not absolutely necessary but makes the casserole really pretty when serving.

A hand using a mandolin to thinly slice zucchini squash and another image of a person thinly slicing yellow summer squash for a squash casserole.

How to Make Squash Casserole

As I mentioned previously, this squash casserole is not only healthy, but it is also extremely easy to make.

Squash Casserole Recipe Steps:

  1. Preheat oven to 350 degrees.
  2. Prepare yellow squash and zucchini by cutting into 1/4-inch slices.
    1. You can either do this by carefully using a mandoline or with a sharp knife.
  3. Sprinkle 1/2 teaspoon salt over all of the squash slices and let sit for 10 minutes.  Wipe away any excess moisture that forms with a paper towel.
  4. Layer the zucchini squash and yellow squash in a 9-inch square baking dish and sprinkle with remaining salt and pepper.
  5. Whisk together breadcrumbs, Parmesan cheese, and garlic powder.  Sprinkle over zucchini and squash.
  6. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.  Broil for 3-5 minutes or until the topping becomes crispy.

A collage of four photos showing you how to make a squash casserole with yellow summer squash and zucchini squash.

Tip: Crispy Squash Casserole Topping

Normally yellow squash and zucchini release A LOT of moisture when baked in the oven.

In order to let the summer squash release the majority of their moisture content BEFORE baking it in the oven, you will need to sprinkle a bit of salt over the prepared squash slices.

This simple step allows the sliced zucchini and squash to release a large amount of the water they retain and will allow you to get a crispy, and not soggy!, squash casserole recipe.

A squash casserole recipe with yellow squash and zucchini and a breadcrumb and Parmesan cheese topping.

Prep-Ahead Tips

You totally can prep-ahead and have this zucchini squash casserole ready-to-go when you are.  This is especially handy when it comes to preparing a healthy casserole for a backyard BBQ, picnic, or Thanksgiving day.

Prep-Ahead Steps:

  1. Prepare the recipe until it is time to bake it.
  2. Wrap the baking dish with aluminum foil and refrigerate up to 2 days until you are ready to eat.
  3. Let the casserole come to room temperature and pick up on the recipe where you left off!

A serving spoon scooping out baked squash and zucchini casserole from a white casserole dish.

Store & Reheat

Chances are you won’t have many leftovers at all of this summer squash recipe.  But if you do, the best way to store it is in the pan you cooked it in OR you can place it in a tupperware container.

When ready to reheat, simply preheat your oven to 300 degrees, place it in a baking dish, and bake for 10-12 minutes or until heated through.  You can also broil the squash casserole again for 1-2 minutes to bring back some of that crunchy topping.

A hand picking up a serving of a healthy squash casserole recipe from a white porcelain baking dish and a blue towel underneath it.

Squash Casserole Video

Want more recipes like this Squash and Zucchini Casserole?

Baked Parmesan Zucchini Fries

Thai Zucchini Noodle Salad with Cabbage

Zucchini Lasagna Roll-Ups | Keto, Low-Carb

Baked Zucchini & Squash

More healthy side dish recipes.

A squash casserole recipe with yellow squash and zucchini and a breadcrumb and Parmesan cheese topping.
4.17 from 18 votes
Print

Healthy Summer Squash Casserole

Healthy Squash Casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb and Parmesan topping and then baked in the oven to crispy perfection! 

Course Side Dish
Cuisine American
Keyword baked zucchini and squash, healthy squash casserole, squash and zucchini casserole, squash casserole recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 112 kcal
Author London

Ingredients

  • 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 gluten-free
  • ¼ tsp. garlic powder
  • 2 Tbsp fresh parsley finely chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut yellow squash and zucchini into thin, ¼-inch slices.

  3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.

  4. Spray a 9-inch square baking dish with non-stick cooking spray.

  5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**

  6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.

  7. In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.

  8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
  9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
  10. Serve immediately with fresh parsley and enjoy!

Recipe Video

Recipe Notes

*Can use a vegan Parmesan cheese substitute.

**I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily!

Nutrition Facts
Healthy Summer Squash Casserole
Amount Per Serving
Calories 112 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 602mg26%
Potassium 410mg12%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 450IU9%
Vitamin C 27.4mg33%
Calcium 96mg10%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Savannah says

    This looks absolutely delicious! I have to make this ahead of time and I was just wondering if I could go ahead and sprinkle the breadcrumbs and parmesan mixture over the zuchinni and squash and put it in the fridge or should I wait and sprinkle it after I take it out of the fridge and bring it room temperature? Thank you so much! 🙂

    Reply

    • LondonLondon says

      Hi Savannah! Yes! You can go ahead and sprinkle the breadcrumbs/parmesan on top of the squash and refrigerate it. Bring the entire casserole to room temp before you bake it for the best results! Hope this helps 🙂

      Reply

  2. Lillian says

    5 stars
    Loved this! The second time I made this I forgot the Parmesan cheese. Ugh. However I subbed with mozzarella and Italian breadcrumbs. Almost tasted like pizza…tried it a third time with tomato sauce. It was yum.

    Thanks so much for the recipe! My entire family loves it.

    Reply

  4. Joyce says

    Great flavor, too watery. I made it again but salted the squash slices, let them sit 5 minutes and squeezed them in paper towel. The end result was less watery and more like a casserole.

    Reply

  8. Judy says

    Hi London , this recipe sounds delish , was wondering why the sodium content was so high in this recipe… Is there a way to cut back on the sodium, I’ll still make it & let everyone salt their own ….Thanks for the recipe !!

    Reply

    • LondonLondon says

      Hi Judy! Parmesan cheese, breadcrumbs, and the added salt contribute to the somewhat high sodium count. You can definitely decrease the amount of salt added as well as look for a breadcrumb mixture that does not have as much sodium to help decrease it a bit. Would love to hear how it turns out for you!

      Reply

  9. Margaret E Clegg says

    Love this recipe idea. With it being almost time to plant our garden, this will be perfect for the PLETHORA of zucchini we’ll have!

    Reply

  12. Amanda says

    5 stars
    I didn’t think to take a picture, but this recipe is amazing! I love squash casserole and this was a lighter alternative that was perfect for a 4th of July BBQ. I doubled the recipe, but we still didn’t have any leftovers and people were asking for the recipe. This will definitely be one of my easy go-to side dishes from now on!

    Reply

  13. Marty Davis says

    This was absolutely delicious! My husband who does not love squash because it can get soggy, went back for seconds! I did put the salt on the squash and let it sit for 10-12 minutes to draw out the water. They turned out perfect and the topping stayed crunchy! No leftovers! Thanks for this awesome recipe!

    Reply

    • LondonLondon says

      Hi Vicki! You shouldn’t need to cook the casserole for more than about 5 additional minutes. Just make sure you’re making it in a large enough casserole dish. (A 13 x 9-inch should work great!) Can’t wait to hear what you think!

      Reply

  18. Jen F. says

    Can’t wait to try this recipe. BTW, the end of the squash that you cut off in the video was the stem end. The other side is called the blossom end. Cheers!

    Reply

    • LondonLondon says

      Yay! Can’t wait for you to try it either. And great to know about the stem end 🙂 I had no idea it was called the blossom end either! Thanks for your comment and knowledge!

      Reply

    • LondonLondon says

      Sorry for any confusion, Kelli! You add the garlic powder with the breadcrumbs mixture. I’ve updated the recipe to reflect this. Thanks for the question!

      Reply
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