Zucchini & Squash Casserole
Indulge in the delightful taste of Zucchini & Squash Casserole, a healthy and easy-to-make dish perfect for summer gatherings and family meals alike. This colorful casserole combines tender zucchini and yellow squash with a crunchy topping, creating a satisfying side or light main dish that everyone will love. With just 15 minutes of prep time, you can whip up this nourishing recipe that’s gluten-free and packed with flavor. Whether served at picnics or holiday dinners, this casserole is sure to be a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 grated Parmesan cheese
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ tsp. garlic powder
- 2 Tbsp. fresh parsley (finely chopped)
Instructions
- Preheat your oven to 350°F.
- Slice the zucchini and yellow squash into thin, ¼-inch rounds. Sprinkle with ½ teaspoon salt and let sit for 10 minutes before patting dry with a paper towel.
- Spray a baking dish with non-stick cooking spray and layer the sliced vegetables evenly. Drizzle with olive oil and season with remaining salt and pepper.
- In a separate bowl, mix Parmesan cheese, Panko breadcrumbs, and garlic powder, then sprinkle over the vegetable layers.
- Cover with foil and bake for 30 minutes. Remove foil and broil on high for an additional 5-7 minutes until golden brown.
- Serve garnished with parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Find it online: https://recipesbyaurora.com/zucchini-squash-casserole/