Zucchini & Squash Casserole
User Reviews
4.9
Zucchini & Squash Casserole
Description
This casserole involves slicing zucchini and yellow squash into uniform thin slices, then salting and resting to remove excess moisture for a better texture. The squash is layered neatly in rows, drizzled with olive oil and seasoned for a subtle base flavor. A topping of Parmesan cheese blends with panko breadcrumbs and garlic powder adds a flavorful, crisp texture after broiling.
Cooking starts with a covered bake to soften the vegetables evenly, followed by a high broil to brown and crisp the topping, creating a pleasing contrast in texture. The dish melds the natural mild sweetness of summer squash with savory and slightly crunchy crust elements.
This casserole complements a wide range of meals and can be served immediately to enjoy the topping’s texture and the squash’s tender flesh. The recipe accommodates substitutions like vegan Parmesan to suit dietary needs without compromising the topping’s character.
A practical tip includes using similarly-sized squash for even cooking and ease of layering into four rows as shown in the method.
Ingredients
- 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. black pepper
- ⅓ cup Parmesan Cheese grated
- ⅓ cup panko breadcrumbs gluten-free
- ¼ tsp. garlic powder
- 2 Tbsp. parsley finely chopped, fresh
Instructions
- Preheat oven to 350 degrees.
- Cut yellow squash and zucchini into thin, ¼-inch slices.
- Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
- Spray a 9-inch square baking dish with non-stick cooking spray.
- Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
- Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
- In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
- Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
- Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
- Serve immediately with fresh parsley and enjoy!
Notes
- You can substitute vegan Parmesan cheese to make the topping dairy-free without losing flavor.
- Choosing small to medium squash of similar size helps them fit neatly in four rows and cook evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 602mg | 25% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 27.4mg | 30% |
| Calcium | 96mg | 10% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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