HEALTHY SUMMER SQUASH CASSEROLE

Zucchini and Squash Casserole

SERVINGS

6 Servings

COOK TIME

PREP TIME

15 Minutes

CALORIES

112  Kcal

35 Minutes

KEY INGREDIENTS

Summer squash  (zucchini & yellow squash)

Olive oil

Salt & pepper

Parmesan cheese

Panko breadcrumbs

Garlic powder

Fresh parsley

Cut yellow squash and zucchini into thin, ¼-inch slices. Sprinkle salt over zucchini and squash slices, sit for 10 minutes then dab to remove excess moisture. 

PREP THE VEG

Spray baking dish with non-stick spray. Overlap the zucchini and squash in a row. Drizzle over olive oil and sprinkle with salt & pepper. 

CREATE ROWS

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

ADD THE CRUMB

Cover with foil and bake in preheated oven at 350 degrees for 30 minutes. Remove foil and broil for additional 5-7 minutes until brown. 

BAKE & BROIL

Serve with fresh parsley & enjoy

Use a mandoline for precise slices that cook at a similar rate. Sprinkling salt will avoid a soggy casserole. Don't forget to broil at the end. This gives the Summer casserole a crunchy topping.

PRO TIPS & TRICKS

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