Healthy Summer Squash Casserole
Healthy, simple, and fabulous, this Zucchini and Squash Casserole is the best low-carb 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!
Expert Tips and Tricks
- Use a mandoline. This gives you the most precise slices so they all cook at a similar rate.
- Sprinkle a little salt to prevent to soggy mess. Let the salted squash sit, then blot dry. The salt releases excess moisture.
- Try out Italian breadcrumbs. Since they're pre-seasoned, you will have to adjust the other seasoning ingredients.
- Broil it at the end. This gives it a great crunchy topping.
- Use all of one squash - If it's all you have, either use all zucchini or all yellow squash.
Meal Prep and Storage
- To Prep-Ahead: Follow all directions but wait to bake until you're ready to serve. Cover tightly with foil and refrigerate for up to 2 days. Bring to room temperature and bake according to directions.
- To Store: If there happen to be leftovers, store in an airtight container in the refrigerator.
- To Reheat: Preheat your oven to 300°. In an oven-proof dish bake for 10-12 minutes or until heated through. You can also broil the casserole again for 1-2 minutes to bring back some of that crunchy topping.