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Original Post: https://www.evolvingtable.com/healthy-summer-squash-casserole/

A hand picking up a serving of a healthy squash casserole recipe from a white porcelain baking dish and a blue towel underneath it.
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4.94 from 88 votes

Zucchini and Squash Casserole Recipe

If you’re swimming in zucchini and squash, this Summer Squash Casserole is one of the most deliciously easy ways to use it up. It’s a lighter take on the classic (no mayo, sour cream, or Ritz crackers here!) that bakes up in the oven with a crispy Parmesan-panko topping for laid-back weeknights, potlucks, or holiday tables alike!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: London Brazil

Ingredients

  • 2 pounds summer squash zucchini and yellow squash, cut into ¼-inch slices
  • 2 ½ tablespoons olive oil
  • 1 ¼ teaspoons salt divided
  • ½ teaspoon pepper
  • ⅓ cup grated Parmesan cheese grated
  • ⅓ cup Panko breadcrumbs gluten-free
  • ¼ teaspoon garlic powder
  • 2 tablespoons fresh parsley finely chopped

Instructions

  • Preheat the oven to 350℉.
  • Cut yellow squash and zucchini into thin, ¼-inch slices. 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.
    2 pounds summer squash
    A hand carefully slices a yellow squash into thin slices for a summer casserole recipe.
  • Spray a 9-inch square baking dish with non-stick cooking spray. Alternatively, overlap the zucchini and squash in a row. You should be able to form 4 rows.* Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
    Yellow squash and zucchini are layered into a baking dish.
  • In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
    ⅓ cup grated Parmesan cheese, ⅓ cup Panko breadcrumbs, ¼ teaspoon garlic powder
    Seasonings and cheese are sprinkled on top of the sliced 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!
    Healthy Summer Squash Casserole with Zucchini and Yellow Squash | Use up all of your summer squash in this super easy and healthy summer squash casserole. Made with yellow squash and zucchini squash, this recipe is a quick side dish for any meal.

Video

Notes

  • Cheese: Can use a vegan Parmesan cheese substitute.
  • Squash: I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily!
  • Tools: A mandolin gives you the most precise slices so they all cook at a similar rate.
  • Salt: A little salt will help prevent a soggy mess. Let the salted squash sit, then blot dry. The salt draws out excess moisture.
  • Breadcrumbs: Try out Italian breadcrumbs. Since they're pre-seasoned and often contain salt, you will have to adjust the other seasoning ingredients.
  • Broiling: This gives it a great crunchy topping.
  • Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • Make ahead: Assemble, cover, and refrigerate for up to 2 days. Bring to room temperature and bake right before serving.
  • Freezing: Not recommended. Summer squash holds a lot of water, so it turns soft and watery after thawing.

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 610mg | Potassium: 424mg | Fiber: 2g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg
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