Squash Casserole
User Reviews
5
Squash Casserole
Description
The Squash Casserole features thin slices of zucchini and yellow squash layered in a baking dish with sautéed onions and garlic seasoned with salt and pepper. The sliced squash is salted and rested ahead to draw out excess moisture, which is then dabbed away to prevent sogginess. Butter is used to cook the onions and garlic until fragrant. The layers of squash are seasoned again before topping with a mixture of grated Parmesan cheese, panko breadcrumbs, and garlic powder.
Baked at 350°F for 30 minutes, the casserole becomes tender inside while the topping crisps slightly, adding texture contrast. The combination of squash and cheese creates a savory side suitable for meals that benefit from a vegetable dish with a rich, layered flavor. Fresh Parmesan enhances the cheese flavor, and the use of fresh parsley adds a fresh note.
The recipe includes flexibility for vegan adaptations by omitting Parmesan or using alternatives, and suggests letting a make-ahead casserole come to room temperature before baking to ensure even cooking.
Ingredients
- 2 lbs zucchini
- 2 lbs yellow squash
- 2 ½ Tablespoon olive oil
- 1 ¼ teaspoon salt divided
- ½ teaspoon black pepper
- ⅓ cup Parmesan Cheese grated
- 1 onion finely diced, small
- 4 Tablespoon butter
- 3 cloves garlic minced
- ⅓ cup panko breadcrumbs I used gluten-free
- ¼ teaspoon garlic powder
- 2 Tablespoon parsley fresh, finely chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with non-stick cooking spray or melted butter.
- Cut zucchini and yellow squash into thin ¼-inch slices. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 -15 minutes and then dab to remove excess moisture with a paper towel.
- Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add salt and black pepper.
- Alternating, overlap the zucchini and squash slices in rows in the prepared baking dish. Season squash with salt and freshly ground black pepper and drizzle sauteed onion over layered squash.
- Layer another layer of zucchini and summer squash on top. In a small bowl, combine grated Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the second layer of zucchini and squash.
- Bake in a preheated oven for 30 minutes. When done, serve immediately with fresh chopped parsley and enjoy!
Notes
- Slice squash evenly for uniform cooking throughout the casserole.
- Salting the squash and zucchini and letting them rest for 10–15 minutes helps draw out moisture; then pat dry with paper towels to avoid soggy results.
- Use freshly shredded cheese for better flavor and melt quality.
- To make this casserole vegan, omit the Parmesan or substitute with vegan cheese and replace butter with oil for sautéing.
- If preparing in advance, allow the casserole to reach room temperature before baking in a preheated oven to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 680mg | 28% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 31mg | 34% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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