There is nothing quite like the comforting warmth and vibrant taste of a homemade Zucchini & Squash Casserole Recipe. This dish is a delightful blend of tender zucchini and yellow squash slices, topped with a golden, crispy breadcrumb and Parmesan crust that gives every bite a perfect crunch. It’s the kind of recipe that feels both wholesome and indulgent, making it an ideal side or even a main dish for those who love fresh, simple, and wholesome flavors. Once you try this casserole, it will quickly become a staple in your kitchen, especially during squash season.
Ingredients You’ll Need
The beauty of this Zucchini & Squash Casserole Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a vital role in balancing texture, taste, and color, ensuring a dish that is vibrant and satisfying with every forkful.
- Summer squash (2 lbs.): A mix of zucchini and yellow squash sliced thin creates that tender base with a pop of color.
- Olive oil (2 ½ tablespoons): Adds richness and helps the squash get perfectly roasted and caramelized.
- Salt (1 ¼ teaspoons divided): Essential for enhancing natural flavors and drawing out moisture for a better texture.
- Black pepper (½ teaspoon): Brings subtle heat and a touch of spice to the dish.
- Parmesan cheese (â…“ cup grated): Contributes to the crispy, savory, and nutty topping that makes the casserole irresistible.
- Panko breadcrumbs (â…“ cup): Offers a crunchy, golden layer on top, adding texture and a delightful crunch.
- Garlic powder (¼ teaspoon): Infuses the dish with aromatic warmth that enhances all the other flavors.
- Fresh parsley (2 tablespoons chopped): Adds a bright, fresh finish to the casserole when garnished at the end.
How to Make Zucchini & Squash Casserole Recipe
Step 1: Prepare Your Oven and Squash
Begin by preheating your oven to 350 degrees to get the perfect baking temperature ready. Meanwhile, slice your zucchini and yellow squash into thin, ¼-inch slices. This thickness is crucial — it allows them to cook evenly without turning mushy.
Step 2: Salt and Rest the Slices
Sprinkle half a teaspoon of salt over the slices and let them sit for about 10 minutes. This step draws out excess moisture, which you’ll want to blot gently with a paper towel. This helps ensure your casserole isn’t watery, keeping the texture just right.
Step 3: Prepare the Baking Dish
Grab a 9-inch square baking dish and spray it with non-stick cooking spray. This simple step keeps everything from sticking and makes cleanup a breeze.
Step 4: Layer the Squash
Arrange the squash slices in four overlapping rows across your dish. This neat layering not only looks beautiful but also helps with even cooking and presentation.
Step 5: Season and Oil
Drizzle olive oil over the arranged squash, then sprinkle on the remaining salt and the pepper. The olive oil adds that golden glaze and richness that makes the whole casserole sing.
Step 6: Mix and Add the Topping
In a small bowl, mix grated Parmesan, panko breadcrumbs, and garlic powder together. This delicious topping mixture is sprinkled evenly over your squash rows, promising a crispy, flavorful crust once baked.
Step 7: Bake Covered
Cover the dish with aluminum foil and place it in the oven for 30 minutes. This keeps the squash moist and tender while giving the flavors time to meld beautifully.
Step 8: Finish with a Broil
Remove the foil, increase the oven heat to broil, and cook for an additional 5 to 7 minutes. This step transforms the breadcrumb topping into a golden, crunchy blanket that’s simply irresistible.
Step 9: Serve and Garnish
Once out of the oven, sprinkle fresh parsley over the casserole for a pop of color and freshness. Serve right away to enjoy the best texture and flavor combination.
How to Serve Zucchini & Squash Casserole Recipe
Garnishes
Fresh parsley is a simple yet elegant garnish that adds a fresh, herby note and lively green contrast to the savory casserole. If you want to get adventurous, a light sprinkle of lemon zest or chopped chives can also brighten up the dish beautifully.
Side Dishes
This casserole pairs wonderfully with grilled chicken, roasted pork, or even a simple quinoa salad. Its hearty yet fresh flavors make it a versatile partner that complements many main courses, adding a tasty vegetable boost to your meal.
Creative Ways to Present
Try serving this casserole in individual ramekins for a charming presentation, especially when entertaining. You can also layer it with thin slices of heirloom tomatoes or fresh basil between the squash rows to add more color and layers of flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Zucchini & Squash Casserole Recipe keep well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it an excellent option for next-day lunches or dinners.
Freezing
If you want to save some for later, this casserole freezes beautifully. Simply cool it completely, cover tightly with foil or freezer-safe lids, and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the casserole in the oven at 350 degrees until warmed through, about 15-20 minutes. To regain some of the original crispy topping, uncover it for the last 5 minutes of reheating. Microwave reheating is possible but may soften the crunchy topping.
FAQs
Can I use only zucchini or only yellow squash?
Absolutely! While the mix of zucchini and yellow squash adds color and flavor variety, using just one type of squash will still give you a delicious casserole. Just make sure to slice them evenly to cook properly.
Is it possible to make this recipe gluten-free?
Yes, by using gluten-free Panko breadcrumbs, this recipe becomes gluten-free friendly without compromising that satisfying crunch on top.
Can I add other vegetables to this casserole?
You can definitely customize the casserole by adding thin slices of other veggies like eggplant or bell peppers. Just keep the layering even so they cook through properly.
What can I substitute for Parmesan cheese?
If you don’t have Parmesan on hand, try using Pecorino Romano or Asiago cheese for a similarly salty and nutty crumb topping.
How do I know when the casserole is done?
The casserole is ready when the squash is tender and the breadcrumb topping is golden brown and crispy. You can test the squash with a fork to ensure it’s soft but not mushy.
Final Thoughts
This Zucchini & Squash Casserole Recipe is truly a gem that turns simple, fresh ingredients into a comforting, crowd-pleasing dish. It’s perfect for both weeknight dinners and special gatherings. I encourage you to try it and discover just how effortlessly delicious summer squash can be when paired with a crispy, cheesy topping. Trust me, once this casserole is part of your meal rotation, your family and friends will be asking for it again and again.
Print
Zucchini & Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Zucchini & Squash Casserole is a light and flavorful baked dish featuring thinly sliced summer squash layered with a crispy Parmesan and gluten-free panko breadcrumb topping. Perfect as a side or a vegetarian main, it combines simple ingredients with easy preparation for a healthy and satisfying meal.
Ingredients
Squash
- 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices)
Seasoning and Oil
- 2 ½ tablespoons olive oil
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon pepper
Topping
- â…“ cup grated Parmesan cheese
- â…“ cup gluten-free Panko breadcrumbs
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Slice Squash: Cut the yellow squash and zucchini into thin ¼-inch slices to ensure even cooking.
- Salt and Drain: Sprinkle ½ teaspoon of salt over the sliced squash and let it sit for 10 minutes. Afterwards, dab the slices with a paper towel to remove excess moisture, which helps prevent a soggy casserole.
- Prepare Baking Dish: Spray a 9-inch square baking dish with non-stick cooking spray to prevent sticking.
- Layer Squash: Arrange the zucchini and yellow squash slices in overlapping rows inside the baking dish, forming about four rows evenly spaced.
- Season Squash: Drizzle the olive oil over the layered squash and sprinkle with the remaining salt and the pepper evenly.
- Make Topping: In a small bowl, combine grated Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder. Mix well and then evenly sprinkle this mixture over the squash layers.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the squash through.
- Broil for Crispiness: Remove the foil, turn the oven heat to high broil, and broil the casserole for 5 to 7 minutes, or until the breadcrumb topping turns a golden brown and crispy.
- Serve: Remove from oven, garnish with fresh chopped parsley, and serve immediately while warm and crispy.
Notes
- To avoid excess watery casserole, be sure to salt the squash and pat dry before baking.
- Using gluten-free panko makes this casserole suitable for gluten-sensitive diets.
- For a sharper flavor, use freshly grated Parmesan cheese rather than pre-grated.
- If you prefer a lower calorie version, you can reduce the olive oil slightly or substitute with a cooking spray.
- Broiling time may vary based on your oven; watch closely to avoid burning the topping.
