50 mins 
132 cals 
6 servsUse up all of your summer squash in this super easy and healthy summer squash casserole. This squash and zucchini casserole is a quick side dish for any meal!
Use It Up in a Squash and Zucchini Casserole!
A few weeks ago Cohl started coming home with enormous grocery bags FULL of summer vegetables. A local dentist has a summer garden and likes to bring his extra produce to Cohl’s office.
There is absolutely nothing better than fresh, homegrown peppers, tomatoes and summer squash!! Do any of you have a summer garden growing right now?
Healthy 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 what I could do with all of that great produce.
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.
Healthy 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!
The ingredients for this healthy summer squash casserole are pretty simple. You probably have most of them in your kitchen already!
- Zucchini and Yellow Summer Squash (duh!)
- Olive oil, salt, and pepper
- Parmesan cheese
- Panko breadcrumbs –> these are my fave gluten-free breadcrumbs!
- Parsley
Want to Make this Zucchini Squash Casserole Ahead of Time?
You totally can!
- Simply prepare the recipe until it is time to bake it.
- Wrap the baking dish with aluminum foil and refrigerate up to 2 days until you are ready to eat.
- Let the casserole come to room temperature and pick up on the recipe where you left off!
Healthy Summer Squash Casserole
Use up all of your summer squash in this super easy and healthy summer squash casserole. This squash and zucchini casserole is a quick side dish for any meal!
Ingredients
Instructions
- Preheat oven to 350 degrees.
- Cut yellow squash and zucchini into thin, ¼-inch slices.
- Spray a 9-inch square baking dish with non-stick cooking spray.
Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
- Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
- In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
- Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
- 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.
- Serve immediately with fresh parsley and enjoy!
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!
Want more recipes like this Healthy Summer Squash Casserole?
Spinach Artichoke Spaghetti Squash Boats with Chicken
Tomato & Avocado Chicken Salad
Zucchini Lasagna Roll-Ups | Keto, Low-Carb
Garlic & Herb Whole Roasted Cauliflower
Instant Pot Beef Stew
Sweet Potato & Brussel Sprout Vegan Tacos
Skillet Brussel Sprouts and Sweet Potatoes
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! 🙂
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 🙂
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.
Hi Lillian! I absolutely love your idea to add tomato sauce… I bet that was delicious! Thanks so much for the comment 🙂
Loved this! Thanks for the great recipe!
You’re so welcome, Mollie! So happy you enjoyed it 🙂
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.
That’s a great idea to dry them out a bit beforehand. I’ll have to try that next time! Thanks so much for your feedback, Joyce!
Very good! We’ll make it again 🙂
Yay!! So happy you enjoyed it. Thanks for the comment and rating 🙂
This is a dish I really want to make, I love squash and zucchini but what makes it so high in sodium? Any suggestions on how to make it with less sodium?
Absolutely! Parmesan cheese and breadcrumbs are both pretty high in sodium. You can always decrease the amount you use for the topping! You should still get the same flavor without the added sodium.