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Zucchini & Squash Casserole

Zucchini & Squash Casserole
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Zucchini & Squash Casserole is a vibrant, healthy dish that beautifully showcases the flavors of summer squash. This easy-to-make casserole combines tender zucchini and yellow squash layered with savory spices, topped with a golden, crispy Panko breadcrumb crust. Whether you’re hosting a summer picnic or looking for a delightful side for family dinners, this recipe is sure to impress. Packed with nutrients and gluten-free-friendly, it’s a versatile option that complements various meals. Enjoy this wholesome dish warm, garnished with fresh parsley, for an extra touch of flavor.

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
  • 2 Tbsp. finely chopped fresh parsley

Instructions

  1. Preheat your oven to 350°F.
  2. Slice the zucchini and yellow squash into ¼-inch slices; sprinkle with ½ teaspoon salt and let sit for 10 minutes to draw out moisture. Dab dry with a paper towel.
  3. Lightly spray a 9-inch square baking dish with non-stick cooking spray and arrange the squash slices in overlapping rows.
  4. Drizzle olive oil over the vegetables and sprinkle with remaining salt and pepper.
  5. In a bowl, mix together Parmesan cheese, Panko breadcrumbs, and garlic powder; sprinkle evenly over the squash layers.
  6. Cover with foil and bake for 30 minutes; then uncover and broil on high for an additional 5-7 minutes until golden brown.
  7. Garnish with fresh parsley before serving.

Nutrition

Find it online: https://mealsbyreese.com/zucchini-squash-casserole/