If you are looking for a comforting dish that beautifully showcases the best of summer’s bounty, this Zucchini & Squash Casserole Recipe is an absolute must-try. Combining tender slices of zucchini and yellow squash with a crispy, cheesy breadcrumb topping, this casserole is the perfect harmony of fresh, vibrant vegetables and satisfying, savory flavors. It’s easy to prepare, bursting with color and texture, and makes a wonderful side or even a light main dish that everyone will love.
Ingredients You’ll Need
Simple ingredients are the heart and soul of any great recipe, and this Zucchini & Squash Casserole Recipe is no exception. Each one plays a vital role—from the tender squash slices that bring freshness and moisture to the crunchy Panko topping that adds a fantastic golden crunch.
- 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices): The foundation of this dish, mixing two squash varieties creates a beautiful color contrast and mild flavor balance.
- 2 ½ tablespoons olive oil: Adds richness and helps the squash slices roast beautifully without sticking.
- 1 ¼ teaspoons salt (divided): Enhances the natural flavors and draws out excess moisture from the squash for the best texture.
- ½ teaspoon pepper: Adds a gentle kick of warmth without overpowering the delicate squash.
- ⅓ cup grated Parmesan cheese: Brings a salty, nutty depth and helps create that irresistibly savory crust on top.
- ⅓ cup Panko breadcrumbs (gluten-free): These light, airy crumbs crisp up perfectly for a satisfying crunch.
- ¼ teaspoon garlic powder: A subtle layer of garlicky flavor that lifts the entire dish.
- 2 tablespoons fresh parsley (finely chopped): Adds fresh color and a bright, herbaceous finish when sprinkled on before serving.
How to Make Zucchini & Squash Casserole Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350 degrees Fahrenheit, ensuring it’s fully preheated so the casserole cooks evenly from the moment it goes in.
Step 2: Slice Your Squash Thinly
Cut the yellow squash and zucchini into ¼-inch slices—thin enough to cook through quickly but thick enough to hold their shape and texture during baking.
Step 3: Salt and Rest to Remove Moisture
Sprinkle about ½ teaspoon of salt over the squash slices and let them sit for 10 minutes. This step draws out excess water, so your casserole won’t turn soggy. Afterward, gently pat the slices dry with a paper towel to remove the moisture.
Step 4: Prepare Your Baking Dish
Lightly spray a 9-inch square baking dish with non-stick cooking spray. This simple step prevents sticking and makes cleanup easier.
Step 5: Arrange the Squash
Here’s a lovely trick: arrange the zucchini and squash slices in overlapping rows inside the dish. Four neat rows give the casserole an attractive presentation and ensure even cooking throughout.
Step 6: Drizzle and Season
Drizzle the olive oil over the arranged squash then sprinkle with the remaining salt and pepper to infuse every bite with flavor.
Step 7: Prepare the Topping
In a small bowl, toss together the grated Parmesan cheese, Panko breadcrumbs, and garlic powder. Sprinkle this mixture evenly over the top of the squash layers, preparing for that golden crunchy finish.
Step 8: Cover and Bake
Cover the casserole with aluminum foil and bake it in the preheated oven for 30 minutes. This keeps the moisture in while allowing the squash to soften beautifully.
Step 9: Broil for Golden Perfection
Remove the foil and switch your oven to the broil setting. Broil the casserole for 5–7 minutes, watching closely until the breadcrumb topping turns a gorgeous golden brown and becomes delightfully crispy.
Step 10: Serve and Garnish
Once out of the oven, sprinkle fresh parsley over the top for a burst of color and herbaceous brightness. Serve immediately and enjoy this warm, comforting casserole at its best.
How to Serve Zucchini & Squash Casserole Recipe
Garnishes
Fresh parsley is the classic garnish that brightens this casserole and adds visual appeal, but you can also experiment with finely chopped basil or a light drizzle of lemon juice for added zing.
Side Dishes
This casserole pairs beautifully with grilled chicken or fish for a light meal, or alongside a hearty roast for a comforting dinner. It’s an excellent accompaniment to any dish that benefits from a vibrant, vegetable-packed side.
Creative Ways to Present
Try serving the casserole in individual ramekins for a charming, personal touch. Alternatively, you can layer it into a rectangular dish, slice into squares, and serve as vegetable “bars” at a casual gathering or potluck.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and refrigerate for up to 3 days. Reheat gently to preserve the topping’s crunch and squash’s tenderness.
Freezing
This Zucchini & Squash Casserole Recipe freezes well. Wrap it tightly with foil or place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, about 15 minutes, which helps maintain the crispy topping. Microwaving is quicker but may soften the crust.
FAQs
Can I use only zucchini or only yellow squash?
Absolutely! While the combination adds color and flavor variety, using one type of squash will still yield a delicious casserole.
Is this dish suitable for gluten-free diets?
Yes, by using gluten-free Panko breadcrumbs, you can enjoy this casserole without any gluten concerns.
Can I add other vegetables to this casserole?
Feel free to add thin slices of bell pepper, mushrooms, or onions for an extra vegetable boost, but keep in mind that cooking times may vary slightly.
What can I substitute for Parmesan cheese?
Grated Pecorino Romano or a mild cheddar can work, but Parmesan’s nutty flavor really shines in this dish.
Is it possible to make this casserole vegan?
To make it vegan, replace the Parmesan cheese with a plant-based alternative and ensure breadcrumbs contain no dairy or eggs.
Final Thoughts
This Zucchini & Squash Casserole Recipe is one of those simple yet impressive dishes that feels like a warm hug from the inside out. Its combination of fresh veggies, savory cheese, and crisp topping makes it a standout for any meal. Give it a try and watch it become a favorite in your kitchen, perfect for embracing the flavors of summer in the most delicious way.
Print
Zucchini & Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Zucchini & Squash Casserole is a delicious and healthy baked side dish featuring tender slices of summer squash layered and topped with a flavorful mixture of Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder. Lightly seasoned and finished with fresh parsley, this casserole offers a satisfying golden-brown crust that pairs perfectly with any meal.
Ingredients
Vegetables
- 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices)
Seasonings and Toppings
- 2 ½ tablespoons olive oil
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon pepper
- ⅓ cup grated Parmesan cheese
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Slice Squash: Cut the yellow squash and zucchini into thin, ¼-inch slices for even cooking.
- Salt and Drain: Sprinkle ½ teaspoon salt over the sliced squash. Let it sit for 10 minutes to draw out excess moisture, then gently dab with a paper towel to remove it.
- Prepare Baking Dish: Grease a 9-inch square baking dish with non-stick cooking spray to prevent sticking.
- Arrange Squash: Overlap the zucchini and squash slices in rows within the baking dish, forming approximately four rows for uniform layers.
- Add Olive Oil and Season: Drizzle olive oil evenly over the arranged squash, then sprinkle with the remaining salt and pepper to season well.
- Mix and Sprinkle Topping: In a small bowl, combine the grated Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder. Toss together and evenly sprinkle this mixture over the squash.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, allowing the squash to soften and flavors to meld.
- Broil for Crispiness: Remove the foil, increase the oven heat to the broil setting, and broil the casserole for 5-7 minutes or until the breadcrumb topping turns golden brown and crisp.
- Serve and Garnish: Sprinkle the freshly chopped parsley over the casserole and serve immediately for a warm, flavorful side dish.
Notes
- Letting the squash sit with salt helps remove excess water, preventing a watery casserole.
- Using gluten-free Panko ensures this recipe is suitable for gluten-sensitive individuals.
- Broiling at the end creates a deliciously crispy topping – watch closely to avoid burning.
- This casserole makes a great side dish for grilled meats or vegetarian meals.
