Zucchini & Squash Casserole
Zucchini & Squash Casserole is a healthy and delicious side dish that showcases the vibrant flavors of summer squash. This easy-to-make casserole combines layers of tender zucchini and yellow squash, complemented by a crispy Panko topping. Perfect for summer picnics, family gatherings, or weeknight dinners, it adds a burst of color and nutrition to any meal. With its savory notes and satisfying texture, this dish will quickly become a favorite in your kitchen. Plus, it’s gluten-free, accommodating various dietary needs while ensuring everyone can enjoy this delightful dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs summer squash (zucchini and yellow squash, sliced)
- 2 ½ Tbsp olive oil
- 1 ¼ tsp salt (divided)
- ½ tsp pepper
- ⅓ cup Parmesan cheese (grated)
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ tsp garlic powder
- 2 Tbsp fresh parsley (chopped)
Instructions
- Preheat oven to 350°F.
- Slice zucchini and yellow squash into thin rounds. Sprinkle with ½ teaspoon salt and let sit for 10 minutes; then dab with a paper towel to remove moisture.
- Spray a 9-inch square baking dish with non-stick spray. Layer the zucchini and squash in rows.
- Drizzle olive oil over the vegetables, then season with remaining salt and pepper.
- In a bowl, combine Parmesan cheese, Panko breadcrumbs, and garlic powder; sprinkle over the vegetables.
- Cover with foil and bake for 30 minutes. Remove foil and broil on high for an additional 5-7 minutes until golden brown.
- Serve warm, garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://cookingbelle.com/zucchini-squash-casserole/