Zucchini & Squash Casserole
Indulge in the delightful flavors of summer with this Zucchini & Squash Casserole. This healthy and easy-to-make dish showcases tender zucchini and yellow squash layered gracefully, topped with a crunchy, cheesy mixture that elevates its natural sweetness. Perfect for summer picnics or family dinners, this casserole is not only visually appealing but also offers versatility as a side dish that pairs beautifully with grilled meats or stands out on its own as a vegetarian option. With gluten-free breadcrumbs included, it’s an accommodating choice for various dietary needs. Enjoy this nutritious bake that’s sure to impress your guests at any gathering!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs summer squash (zucchini and yellow squash)
- 2 ½ Tbsp olive oil
- 1 ¼ tsp salt
- ½ tsp pepper
- ⅓ cup Parmesan cheese (grated)
- ⅓ cup gluten-free Panko bread crumbs
- ¼ tsp garlic powder
- 2 Tbsp fresh parsley (finely chopped)
Instructions
- Preheat your oven to 350°F.
- Slice zucchini and yellow squash into ¼-inch rounds; sprinkle with salt and let sit for 10 minutes, then pat dry.
- Coat a 9-inch square baking dish with non-stick spray and layer the sliced squash.
- Drizzle olive oil over the vegetables, then season with remaining salt and pepper.
- In a bowl, combine Parmesan cheese, Panko bread crumbs, and garlic powder; sprinkle over the squash.
- Cover with foil and bake for 30 minutes; remove foil and broil for an additional 5-7 minutes until golden brown.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1/6 of casserole (approximately 150g)
- Calories: 160
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 7mg
Find it online: https://kitchenwarmth.com/zucchini-squash-casserole/