Zucchini & Squash Casserole
Healthy, simple, and fabulous, this Zucchini and Squash Casserole is the best healthy recipe for summer squash. This easy casserole is amazing for summer picnics and potlucks, and makes the perfect side dish for any holiday dinner!
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
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Preheat oven to 350 degrees.
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Cut yellow squash and zucchini into thin, ¼-inch slices.
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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.
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Spray a 9-inch square baking dish with non-stick cooking spray.
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Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
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Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
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In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
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Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
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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.
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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!