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Zucchini & Summer Squash Casserole

Zucchini and summer squash are baked together for a tasty vegetable side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 109 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 - 2 medium zucchini
  • 1 - 2 yellow squash
  • 3 Tablespoon olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup panko crumbs
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Wash the zucchini and yellow squash and slice both into 1/4 inch thick slices.
  3. Arrange the squash slices in concentric circles in a 9 inch square baking dish or a pie plate, alternating yellow and green.
  4. Drizzle the squash mixture with the olive oil, then sprinkle with cheese and bread crumbs. Sprinkle salt and black pepper on top of the casserole.
  5. Bake in the preheated oven uncovered for 25 minutes until the top is lightly browned.

Notes

  • To make ahead slice the vegetables and arrange them in the dish. Then store them in the refrigerator until you are ready to bake. Add the oil, breadcrumbs and cheese right before baking.
  • Store leftovers in the refrigerator in an airtight container for 2-3 days. Reheat it in the microwave or put it back in the oven to heat.

Nutrition Information

Calories 109kcal (5%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 5mg (2%) Sodium 125mg (5%) Potassium 188mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 179IU (4%) Vitamin C 11mg (12%) Calcium 65mg (7%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 109

% Daily Value*

Calories 109kcal 5%
Carbohydrates 5g 2%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 5mg 2%
Sodium 125mg 5%
Potassium 188mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 179IU 4%
Vitamin C 11mg 12%
Calcium 65mg 7%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.