Zucchini & Squash Casserole
Enjoy a delightful and healthy Zucchini & Squash Casserole that celebrates the vibrant flavors of summer vegetables. This casserole is perfect for summer picnics, potlucks, or holiday dinners, combining the natural sweetness of zucchini and yellow squash with a crunchy topping that adds texture and appeal. Easy to prepare, it’s a versatile side dish that pairs beautifully with grilled meats or fresh salads. Whether you’re looking for a guilt-free indulgence or a family-friendly recipe, this dish is bound to impress!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 8
- 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 (divided)
- ½ tsp. pepper
- ⅓ cup grated Parmesan cheese
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ tsp. garlic powder
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 350°F.
- Slice zucchini and yellow squash into uniform ¼-inch slices. Sprinkle with ½ teaspoon of salt and let sit for 10 minutes to draw out moisture.
- Dab the slices dry with a paper towel. Spray a baking dish with non-stick spray and layer the vegetables in overlapping rows.
- Drizzle olive oil over the vegetables and season with remaining salt and pepper.
- In a bowl, mix Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder; sprinkle over the vegetable layers.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and broil on high for an additional 5-7 minutes until golden brown.
- Garnish with fresh parsley before serving warm.
Nutrition
- Serving Size: 1/8 of casserole (approximately 150g)
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://cookingwithlola.com/zucchini-squash-casserole/